Upcoming Competitions

Summer Comp 2026

This summer, the rivalry moves from the pitch to the pint. SA Brewing Club’s Battle for the Ashes invites brewers to celebrate the shared brewing traditions of Britain and Australia. Summer vibes — ales that capture the spirit of the summer session.

Judging will be in late February/ Early March. A little later than usual to let everyone get back up to speed after the summer break. More to come.

  • Date: Sunday, March 15
  • Time: Judging starts 1pm. Bottle drop from 12pm – 1pm
  • Venue: A private residence in Prospect, we will provide info to entrants.
  • Portal Open: Now. Judges and stewards are encouraged to indicate availability too.
  • Bottle drop off: Bottle drop is available with our good friend’s SA Brewing Supplies, Maria Street, Thebarton by 12pm sharp on Saturday, March 14 or at the venue (address will be forwarded to entrants) on judging day between 12pm and 1pm. Other options might be available if you email us.

Categories using 2025 AABC Style Guidelines

British batting order

11A – Ordinary Bitter
Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavour and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

12A – British Golden Ale
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components

13A – Dark Mild
A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression.

12C – English IPA
A balanced, moderately strong British ale with noticeable hop aroma and flavour, typically using English hops. Malt backbone is firm but not sweet, and the finish is dry and refreshing. A classic sessionable yet flavourful IPA from the UK.

Australian batting order

12B – Australian Sparkling Ale (inc. pale ale) *see Appendix below
Golden, effervescent, and full of life with subtle malt sweetness and fruity yeast character. 

Examples: Coopers Sparkling, also Cooper’s Pale Ale, Furphy Ale, GOAT Ale

  • Notes: While this category is a specific style and Cooper’s makes one with the name, we are broadening it to ‘Australian Pale Ale’. 

This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product.

34A. Commercial Specialty Beer – Australian Pacific Ale 

Aroma, appearance and overall impression: Based on the declared beer that judges will calibrate with before judging (Stone and Wood Pacific Ale)

This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product.

Declared beer – Stone and Wood Pacific Ale – A balanced, easy-drinking pale ale with moderate fruity esters and gentle hop character from Aussie or New World varieties. Dry, lively, and unmistakably local.

  • Examples: Coopers Pacific Ale, Stone and Wood Pacific Ale and many examples of XPAs.

21C – Specialty IPA – Hazy Pale Ale

An IPA with intense fruit flavours and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.

  • Judges reference beer: Pirate Life South Coast, Balter Hazy, Stone and Wood Hazy, Mountain Culture Hazy.

Australian Dark/Old Ale (AABC Historical Style) * See appendix below.
Mid-brown to dark brown, sometimes almost black and opaque. Low to medium carbonation. Smooth, malty, and lightly roasted ale inspired by Toohey’s Old. Deep copper to dark brown, with caramel and chocolate notes balanced by a clean, dry finish. *See below for full AABC 2010 style description

  • Examples: Toohey’s Old, Carlton Dark, and Cascade Dark Ale. 
  • Notes: Brewed as an “Australian take” on English brown or mild styles, often using local pale malt and sugar adjuncts for a lighter body and crisp finish.

2A. International Pale Lager (Australian Lager AABC 2010/ State Comp Style) * See Appendix below
Crisp and dry flavour with some low levels of sweetness. Hop flavour may range from low to medium. Hop bitterness is low to medium. Balance can vary from slightly malty to slightly bitter, but is usually close to even. No diacetyl. No fruitiness. Finish tending dry.

  • Examples: VB, Carlton Draught, XXXX, West End Draught.
  • Notes: Similar to “International Pale Lager” but slightly more bitter and drier.

Appendix

2.1 International Pale Lager (Australian Lager – AABC 2010)

Appearance: Very pale straw to pale gold colour. White head. Carbonation medium to high. Clarity is good to excellent.

Aroma: Little to no malt aroma. Hop aroma may range from low to none and may be flowery. Slight fruity aromas from yeast and hop varieties used may exist. No diacetyl.

Flavour: Crisp and dry flavour with some low levels of sweetness. Hop flavour may range from low to medium. Hop bitterness is low to medium. Balance can vary from slightly malty to slightly bitter, but
is usually close to even. No diacetyl. No fruitiness. Finish tending dry.

Mouthfeel: Low to low medium. Well carbonated. Slight carbonic bite on the tongue is acceptable.

Overall Impression: Light, refreshing and thirst-quenching.
Vital Statistics:
OG FG IBUs ABV
1040-1050 1004-1010 10-20 4.2-5.1%

Commercial Examples: Carlton Draught, XXXX, West End Draught and Tooheys New.

9.4 Australian Dark/Old Ale (AABC Historical Style) AABC 2010

Appearance: Mid-brown to dark brown, sometimes almost black and opaque. Low to medium carbonation. Excessive carbonation or flatness should be penalised.

Aroma: Mild malt aroma, with low to moderate fruitiness and toasty or light roasty notes. No to low hop aroma, caramel or diacetyl. Any yeasty notes or phenolics should be penalised, as should any excessive fruitiness or sweet caramel characters. Slight chocolate is acceptable. Clean aroma is essential.

Flavour: Mild maltiness with no hop flavour or diacetyl. Low to moderate fruitiness, light roastiness can be evident. Dry maltiness on the finish. Clean and quaffable. Low to medium carbonation.
Any phenolics, diacetyl, yeasty flavours, astringency, harshness, or noticeable sweetness or alcohol should be penalised.

Mouthfeel: Light to medium body. Low to medium carbonation.

Overall Impression: A dry, mildly flavoured session beer. Malt is evident but evenly balanced by hop bitterness.

Ingredients: Pale and chocolate malt, clean bittering hop such as Pride of Ringwood.

Vital Statistics:
OG FG IBUs ABV
1040-1050 1010-1016 15-25 4.5-5.3%
Commercial Examples: Toohey’s Old Ale, Carlton Dark, and Cascade Dark Ale

6.5 Australian Pale Ale

Appearance: Best examples will display good clarity, gold to amber colour, with a persistent snow white head supported by brisk carbonation from bottle conditioning.

Aroma: Fruity yeast-derived aromas are most prominent, with light, sweet pale malt underneath. Hop aroma is low to none. No diacetyl.

Flavour: Medium to high fruitiness, often pear-like. Supported by light, bready pale malt flavour. Caramel malt flavours are out of style. Banana ester from high fermentation temperature may be noticed, but should not dominate. A mild but distinctive peppery, herbaceous flavour from Pride of Ringwood hops is desirable. Medium to high bitterness – may be higher in historical versions, but not crude or harsh. Long dry finish from extremely high attenuation, with a balanced fruity aftertaste.

Body & Mouthfeel: Light to medium-light body — any impression of palate fullness from residual dextrins should be penalised. Clean, crisp mouthfeel may be enhanced by spritzy carbonation.

Overall Impression: A lively, fruity Pale Ale with surprising lightness of body, solid bitterness, and a refreshing dry finish well suited to a hot climate. Can be thought of as a “light” Burton IPA
without the dry-hopping. Relies on yeast character to compensate for diminished late hop expression – bland examples lacking fruitiness should be considered out of style.
Comments: Historical style defined by Coopers ales as the last surviving examples: “Coopers ales, all heavily sedimented and very fruity, are Australian classics” – Michael Jackson.

Ingredients: Lightly kilned Australian 2-row pale malt, lager varieties typical. Judicious use of crystal malt for colour adjustment. A small proportion of wheat may assist head retention.
No adjuncts, cane sugar for priming only. Australian hops, esp. Pride of Ringwood (absent late hopping). Highly attenuative Burton style yeast, eg, Coopers, Worthingtons. Multiple strains common historically (none available commercially, must be cultured from bottle sediment) Variable water profile – low
carbonate, moderate sulphate preferred.

Vital Statistics:
OG FG IBU ABV
1.035-1.050 1.004-1.006 25-40 4.2–6%
Commercial Examples: Coopers Sparkling Ale (5.8% ABV), Coopers Original Pale Ale (4.5% ABV)