Type of beverage (ale, mead, beer, wine, cider, etc.) should be period. Entrant must specify type of beverage and note ingredients used. If a non-period beverage is entered, entrant should be able to tell why it is non-period. Note: Brews made by completely period processes may be unsafe for drinking. Entrants who adapt techniques or recipes for health purposes and note reasons for the adaptation will not lose points in Authenticity.

DOCUMENTATION (0-4 points) Must have at least a 3X5 card. More is acceptable. Give one point for each of the following that is present:

• Identification/Description of the entry plus the approximate date and place/nationality in history that the entry is modeled upon.
• Listing of ingredients used.
• Describes method(s) used to create entry (may include reasons for why a certain process or material was used).
• Cites at least one reference, either illustrative (pictures) or descriptive relating to either A) period use of such item OR B) period method of constructing such item OR C) both A & B.

• 0: Blatantly modern in some way: type of beverage, ingredients, process, etc.
• 1: Generally period product, but use of modern preparation processes, or obvious mixture or ingredients and/or processes from different cultures or periods.
• 2: Overall period product, with minor inconsistencies (Ex: some non-period ingredients, short-cuts in preparation, etc.)
• 3: Period product; process period or reasonable equivalent; no inconsistencies in ingredients, process, time/place context.
• 4: Special effort to achieve an completely period product by using totally period ingredients OR period methods.

COMPLEXITY [skill level] (1-5 points) Rank the ambition of the entry, NOT the workmanship.

• 1: Use of kit or pre-prepared ingredients with no changes or minor changes by the entrant.
• 2: Use of kit or pre-prepared ingredients with major changes by the entrant.
• 3: Original work of entrant, using a "standard recipe" that is moderately difficult.
• 4: Original work of entrant, using a "standard recipe" where processes and ingredients used are more difficult, some extra steps or delicate handling are needed.
• 5: Original work of entrant, using a "Non-standard recipe".

Note: If a beverage is brewed specifically to demonstrate a period product that may vary unpleasantly from modern tastes, entrant should provide period written descriptions or similar rationale to justify to type of variance, explaining specific goals attempted. Judges should then rate beverage in terms of period tastes, as documented by the entrant, rather than modern ones. (Judges as a group may make minor alterations in the scale to allow for unusually brewed beverages, as long as the final score is between 1 and 6.)

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet ( up to 1 Points) Weak or unpleasant = 0; Strong, fragrant, proper for type = 1
  
• Freedom from "off" odors (up to 1 points) no vinegar, yeast, sulfite, sulfide, etc.
• Total acid (up to 2 points) Acid should be balanced, neither too much nor too little
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Astringency (tannin) (up to 1 point) 0 = high or low; 1 = correct for type

• Appearance (up to 2 points possible) Clarity: no haze of floating sediment
• Color (up to 2 points possible) Is depth and tint appropriate to beverage?
• Effervescence (up to 2 points possible) Head should collapse less than 50 percent after 1 minute; bubbles small to medium, feel even in mouth
• Aroma and Bouquet (up to 1 points possible)
• Aroma: Balance between hops and other ingredients
• Bouquet: hop character of beer
• Freedom from "off" odors (up to 1 points possible) Should not smell of vinegar, yeast, sulfite, sulfide, etc.
• Hop quality (up to 1 points possible) Correct taste and aftertaste
• Hop intensity (1 point possible) As appropriate to type of beer or ale
• Non-hop character (1 point possible) Correct flavors or undertones of malt and other ingredients
• Sweet/dry balance (1 point possible) As appropriate to type of beer or ale.
• Aftertaste ( up to 2 points possible) Pleasant: not too long-lasting
• Body (1 point possible) 0 = too thin or too rough; 1 = full-bodied, smooth, correct for type

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet (up to 1 Points) 0 = weak or unpleasant; 1 = strong, fragrant, proper for type
• Freedom from "off" odors (up to 1 points) no vinegar, yeast, sulfite, sulfide, etc.
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Balance (up to 3 points possible) The flavor of the herbs, spices, fruit, and sweetener used should be balanced. No one flavor should dominate.

• 1: Standard, modern process with no alteration or innovation
• 2: Standard, modern process with alterations.
• 3: Entrant chose a recipe or process appropriate to period, but made no original input or innovation.
• 4: Evidence of original work logical to period context, in developing or following period recipe or process.
• 5: Creative interpolation in combining recipes, ingredients, preparation methods or processes; much innovation logical to period context.
• 6: Original and innovative; entrant understands period practices, and improvises or elaborates on them as a creative period brewer/vintner might have done.

QUALITY (1-6 points)

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.

Wine Product Scale:
___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Total acid (0-2)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Astringency (0-1)

TOTAL, then divide by 3.

Infusion Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Balance (0-3)

TOTAL, then divide by 3.

Beer and Ale Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Effervescence (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Hop quality (0-1)

___________Hop intensity (0-1)

___________Non-hop Character (0-1)

___________Sweet/dry balance (0-1)

___________Aftertaste (0-2)

___________Body (0-1)

TOTAL, then divide by 3.

DOCUMENTATION (0-4 points) Give one point for each of the following that is present:

• Identification/Description of the entry plus the approximate date and place/nationality in history that the entry is modeled upon.
• Listing of ingredients used.
• Describes method(s) used to create entry (may include reasons for why a certain process or material was used).
• Cites at least two references relating to either A) period use of such item OR B) period method of making such beverage OR C) both A & B.

• 0: Blatantly modern in some way: type of beverage, ingredients, process, etc.
• 1: Generally period product, but use of modern preparation processes, or obvious mixture or ingredients and/or processes from different cultures or periods.
• 2: Overall period product, with minor inconsistencies (Ex: some non-period ingredients, short-cuts in preparation, etc.)
• 3: Period product; process period or reasonable equivalent; no inconsistencies in ingredients, process, time/place context.
• 4: Special effort to achieve an completely period product by using totally period ingredients OR period methods.

COMPLEXITY [skill level] (1-5 points) Rank the ambition of the entry, NOT the workmanship.

• 1: Use of kit or pre-prepared ingredients with no changes or minor changes by the entrant.
• 2: Use of kit or pre-prepared ingredients with major changes by the entrant.
• 3: Original work of entrant, using a "standard recipe" that is moderately difficult.
• 4: Original work of entrant, using a "standard recipe" where processes and ingredients used are more difficult, some extra steps or delicate handling are needed.
• 5: Original work of entrant, using a "Non-standard recipe".

Note: If a beverage is brewed specifically to demonstrate a period product that may vary unpleasantly from modern tastes, entrant should provide period written descriptions or similar rationale to justify to type of variance, explaining specific goals attempted. Judges should then rate beverage in terms of period tastes, as documented by the entrant, rather than modern ones. (Judges as a group may make minor alterations in the scale to allow for unusually brewed beverages, as long as the final score is between 1 and 6.)

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet ( up to 1 Points) 0 = weak or unpleasant; 1 = strong, fragrant, proper for type
• Freedom from "off" odors (up to 1 points) no vinegar, yeast, sulfite, sulfide, etc.
• Total acid (up to 2 points) Acid should be balanced, neither too much nor too little
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Astringency (tannin) (up to 1 point) 0 = high or low; 1 = correct for type

• Appearance (up to 2 points possible) Clarity: no haze of floating sediment
• Color (up to 2 points possible) Is depth and tint appropriate to beverage?
• Effervescence (up to 2 points possible) Head should collapse less than 50 percent after 1 minute; bubbles small to medium, feel even in mouth
• Aroma and Bouquet (up to 1 points possible)
• Aroma: Balance between hops and other ingredients
• Bouquet: hop character of beer
• Freedom from "off" odors (up to 1 points possible) Should not smell of vinegar, yeast, sulfite, sulfide, etc.
• Hop quality (up to 1 points possible) Correct taste and aftertaste
• Hop intensity (1 point possible) As appropriate to type of beer or ale
• Non-hop character (1 point possible) Correct flavors or undertones of malt and other ingredients
• Sweet/dry balance (1 point possible) As appropriate to type of beer or ale.
• Aftertaste ( up to 2 points possible) Pleasant: not too long-lasting
• Body (1 point possible) 0 = too thin or too rough; 1 = full-bodied, smooth, correct for type

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet (up to 1 Points) 0 = weak or unpleasant; 1 = strong, fragrant, proper for type
• Freedom from "off" odors (up to 1 points) no vinegar, yeast, sulfite, sulfide, etc.
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Balance (up to 3 points possible) The flavor of the herbs, spices, fruit, and sweetener used should be balanced. No one flavor should dominate.

• 1: Entrant chose a recipe or process appropriate to period, but made no original input or innovation.
• 2: Evidence of original work logical to period context, in developing or following period recipe or process.
• 3: Creative interpolation in combining recipes, ingredients, preparation methods or processes; much innovation logical to period context.
• 4: Original and innovative; entrant understands period practices, and improvises or elaborates on them as a creative period brewer/vintner might have done.

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.

Wine Product Scale:
___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Total acid (0-2)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Astringency (0-1)

TOTAL, then divide by 3.

Infusion Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Balance (0-3)

TOTAL, then divide by 3.

Beer and Ale Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Effervescence (0-2)

___________Aroma and Bouquet (0-1)

___________Freedom from "off" odors (0-1)

___________Hop quality (0-1)

___________Hop intensity (0-1)

___________Non-hop Character (0-1)

___________Sweet/dry balance (0-1)

___________Aftertaste (0-2)

___________Body (0-1)

TOTAL, then divide by 3.

DOCUMENTATION (0-4 points)

• 0: No documentation or very inaccurate documentation
• 1: Minimum information: specific detail of process used, should include recipe
• 2: #1 plus at least one reference noting that this type of beverage existed at a particular time and place within SCA period.
• 3: #2 plus entrant either cites a specific period recipe or offers some rationale or period precedent for any substitutions or adaptations of period process.
• 4: #3 plus discussion of period practice as it relates to this entry, including a description of the specific time/place context and social environment in which this beverage would have been served. Explains original research or experiment.

• 0: Blatantly modern in some way: type of beverage, ingredients, process, etc.
• 1: Generally period product, but use of modern preparation processes, or obvious mixture or ingredients and/or processes from different cultures or periods.
• 2: Overall period product, with minor inconsistencies (Ex: some non-period ingredients, short-cuts in preparation, etc.)
• 3: Period product; process period or reasonable equivalent; no inconsistencies in ingredients, process, time/place context.
• 4: Special effort to achieve an completely period product in ingredients and methods, start to finish (Ex: entrant obtains honey for mead directly from bees, etc.) Presentation appropriate to time/place context.

COMPLEXITY [skill level] (0-6 points) Rank the ambition of the entry, NOT the workmanship.

• 0: Use of kit or pre-prepared ingredients with no changes by the entrant.
• 1: Use of kit or pre-prepared ingredients with minor changes by the entrant.
• 2: Use of kit or pre-prepared ingredients with major changes by the entrant.
• 3: Original work of entrant, using a "standard recipe" that is moderately difficult.
• 4: Original work of entrant, using a "standard recipe" where processes and ingredients used are more difficult, some extra steps or delicate handling are needed.
• 5: Original work of entrant, using a "Non-standard recipe" that is moderately difficult.
• 6: Original work of entrant, using a "Non-standard recipe" where processes and ingredients used are more difficult, some extra steps or delicate handling are needed.

Note: If a beverage is brewed specifically to demonstrate a period product that may vary unpleasantly from modern tastes, entrant should provide period written descriptions or similar rationale to justify to type of variance, explaining specific goals attempted. Judges should then rate beverage in terms of period tastes, as documented by the entrant, rather than modern ones. (Judges as a group may make minor alterations in the scale to allow for unusually brewed beverages, as long as the final score is between 1 and 6.)

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet ( up to 2 Points) 0 = weak or unpleasant; 2 = strong, fragrant, proper for type
• Freedom from "off" odors (up to 2 points) no vinegar, yeast, sulfite, sulfide, etc.
• Total acid (up to 2 points) Acid should be balanced, neither too much nor too little
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Astringency (tannin) (up to 2 points) 0 = high or low; 2 = correct for type

• Appearance (up to 2 points possible) Clarity: no haze of floating sediment
• Color (up to 2 points possible) Is depth and tint appropriate to beverage?
• Effervescence (up to 2 points possible) Head should collapse less than 50 percent after 1 minute; bubbles small to medium, feel even in mouth
• Aroma and Bouquet (up to 2 points possible)
• Aroma: Balance between hops and other ingredients
• Bouquet: hop character of beer
• Freedom from "off" odors (up to 2 points possible) Should not smell of vinegar, yeast, sulfite, sulfide, etc.
• Hop quality (up to 2 points possible) Correct taste and aftertaste
• Hop intensity (1 point possible) As appropriate to type of beer or ale
• Non-hop character (1 point possible) Correct flavors or undertones of malt and other ingredients
• Sweet/dry balance (1 point possible) As appropriate to type of beer or ale.
• Aftertaste ( up to 2 points possible) Pleasant: not too long-lasting
• Body (1 point possible) 0 = too thin or too rough;1 = full-bodied, smooth, correct for type

• Appearance (up to 2 points) A brilliant wine rates all points. If it is clear, but lacks brilliance, give it one point. A cloudy wine with chunks would rate a zero.
• Color (up to 2 points) Is depth and tint appropriate to type of beverage?
• Aroma and Bouquet (up to 2 Points) 0 = weak or unpleasant; 2 = strong, fragrant, proper for type
• Freedom from "off" odors (up to 2 points) no vinegar, yeast, sulfite, sulfide, etc.
• Sugar (up to 2 points) Sweetness or dryness should be appropriate to type
• Body (up to 2 points) Thin and watery = 0; rich and full-bodied = 2
• Flavor (up to 2 points) flavor should be pleasant and free from off tastes. Aftertaste should be pleasant and should not stay for dinner.
• Balance (up to 4 points possible) The flavor of the herbs, spices, fruit, and sweetener used should be balanced. No one flavor should dominate.

• 0: Standard, modern process with no alteration or innovation
• 1: Entrant chose a recipe or process appropriate to period, but made no original input or innovation.
• 2: Evidence of original work logical to period context, in developing or following period recipe or process.
• 3: Creative interpolation in combining recipes, ingredients, preparation methods or processes; much innovation logical to period context.
• 4: Original and innovative; entrant understands period practices, and improvises or elaborates on them as a creative period brewer/vintner might have done. Special consideration (Ex: symbolic ingredients: i.e. rose petal wine for a new countess), appropriate period presentation.

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.

Wine Product Scale:
___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-2)

___________Freedom from "off" odors (0-2)

___________Total acid (0-2)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Astringency (0-2)

TOTAL, then divide by 3.

Infusion Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Aroma and Bouquet (0-2)

___________Freedom from "off" odors (0-2)

___________Sugar (0-2)

___________Body (0-2)

___________Flavor (0-2)

___________Balance (0-4)

TOTAL, then divide by 3.

Beer and Ale Product Scale:

___________Appearance (0-2)

___________Color (0-2)

___________Effervescence (0-2)

___________Aroma and Bouquet (0-2)

___________Freedom from "off" odors (0-2)

___________Hop quality (0-2)

___________Hop intensity (0-1)

___________Non-hop Character (0-1)

___________Sweet/dry balance (0-1)

___________Aftertaste (0-2)

___________Body (0-1)

TOTAL, then divide by 3.