Division N: Homemade Wine and Beer

Fair Registration Homemade Wine and Beer

Groups 300, 400, 600 & 700 may enter in this division.
Must be 21 years old to enter.

Superintendents:Jean Chuchna & Ruth Grandbois

Class 1: Homemade Wine:

  • Wine may be made from any fruit, vegetable, grain or juice commonly used in the making of wine.
  • Each entry must be bottled in a clean container wih either a cork or screw top stopper.
  • Each bottle must be labeled. The label should contain the following information:
  • Type of wine and content (ex. Chokeberry Wine, Burgundy type)
  • Name and Address of the maker
  • Recipe type, if the recipe is not original of makers.
  • Entrants are also encouraged, but not required, to list alcohol content by volume, whether fruit, dried fruit or juice was used in the making of the wine and any other inforamtion which would be useful in describing the entry.

Rules and Regulations:

  • A contestant may enter all categories in grape and fruit wine.
  • Each contestant may enter only one bottle of wine in each category.
  • All contestants must be 21 yuears of age.
  • Entries cannot have been exhibited previously.

Judging Criteria:

  • General appearance: color, clarity, lack of sediment
  • Bouquet
  • Taste
  • Texture
  • Presentation: Clean bottle, neat and readable labeling
  • Appropriateness of clarification
1.  Red grape (dry) 
2.  Red grape (sweet) 
3.  White grape (dry) 
4.  White grape (sweet) 
5.  Rose grape 
6.  Sparkling grape 
7.  Fruit (dry) 
8.  Fruit (sweet) 
9.  Vegetable (dry) includes root & rhubarb 
10.  Vegetable (sweet) includes root & rhubarb 
11.  Wild fruit (dry) 
12.  Wild fruit (sweet) 
13.  Other (dry) grains, herbs, etc. 
14.  Other (sweet) grains, herbs, etc. 
15.  Sparkling country wine 
16.  Port 

Class 2: Homemade Beer

  • Beer may be made from malt, hops, grain fruit/vegetable/juice or any other product commonly used in making beer.
  • Each entry must be bottled in a standard 1 ounce 16 ounce beer bottle.
  • No raisedglass brand name lettering.
  • Printed caps should be blacked out.
  • Each bottle must be labeled with a lot number, description of the beer, style.

Rules and Regulations:

  • Each contestatnt should enter two bottles of beer for each entry.
  • Contestants must be 21 years of age.
  • All beers must be home brewed by an amateur and in non-commercial facilities.
  • Any entry brewed with the help of another brewer must be entered under the names of all brewers who helped.

Judging Criteria:

  • Appropriateness of classification, ie. does the entry belong in the Lot and Style the exhibitor has chosen to place it in.
  • Bouquet/Aroma appropriate for the style: A maximum score of 10 points awarded – Malt (3), Hops (3), Other Aromatic Characteristics (4)
  • Appearance appropriate for the style: A maximum of 6 points will be awarded: Color (2), Clarity (2), Head Retention (2)
  • Flavor appropriate for the style: A maximum score of 19 points awarded: Malt (3), Hops (3), Conditionin (2), Aftertaste (3), Balance (4), Other Flavor Characteristics (4)
  • Body is full or thin as appropriate for the style. A maximum score of 5 points.
  • Drinkability and overall impression. A maximum score of 1 points.
  • Judges will select the best entries in each lot, reserving the right to withhold any award, if in their opinion, the work submitted does not merit an award. The judges’ decision is final.

10 points 


6 points 


19 points 


5 points 


10 points 


50 points 

17.  Belgian and French Ale 
18.  Brown and Scottish Ale 
19.  Pale Ale 
20.  English Bitter Ale 
21.  Porter 
22.  Stout 
23.  Strong Ale 
24.  Wheat Beer 
25.  Classic Pilsener 
26.  Light/American Lager 
27.  Dark Lager/Vienna/Octoberfest 
28.  Bock 
29.  Mixed Style 


1st: 2nd:  3rd:
$2.50 $2.25 $2.00