Oregon Beer Awards 2026 Fresh Hop Competition Medal Winners — New School Beer + Cider

The Oregon Beer Awards annual fresh hop beer competition was held on Saturday, October 3rd, 2026, awarding nine beers medals in three categories. This year’s competition was the most competitive yet with 134 entries coming from 44 different Oregon breweries.

The Oregon Beer Awards are a state-wide annual competition with an awards ceremony scheduled for April 16th 2027 at Revolution Hall in Portland, Oregon. The full Oregon Beer Awards competition is judged in March, but the fresh hop competition is held in early October each year at the peak of the season.

OBA’s recognize 3 different fresh hop categories designed to catch the majority of beers that largely fall into the more clear and classic West Coast and American pale ales, another for the popular hazy styles, and a third category for outside of the box beer styles that fall into typically not-so-hoppy beer styles. In each of the 3 categories a bronze, silver, and gold medal has been awarded.

Oregon Beer Awards are special because of the rigorous judging standards, world-class judges, and fluid contemporary beer categories that reflect the current reality of beer styles. This means unlike most other beers competitions the OBA beers are judged in triplicate with double elimination methods to narrow the field down. This means that every single entry is judged by 3 sets of judges in the first round AND semifinal round and that 2 of the 3 judging teams have to agree independently on any elimination from completion as well as what beers advance to get up to the prelims, semifinals, and then to the medal round.

For the purpose of this competition, fresh hops are defined as newly harvested hops that have not been conventionally baled or stored. While the overall flavor of the beer will vary with the base style, fresh/green/wet hop flavor and aroma should be forward. Undried hops often result in flavors described as green, chlorophyll-like, grassy, or resinous. These flavors should be prominent; however, they should not dominate or come across as vegetal and harsh, and they should be in balance with other complex hop flavors/aromas, as well as yeast and malt character depending on the base style. An elevated polyphenol character is common in these beers due to the use of whole-cone hops, so a slight astringency is acceptable (though not required); and the beer should not be harsh, nor should the polyphenol character take away from overall drinkability and harmoniousness. Brewers should note the base style when entering as well as any other pertinent information in order to paint a picture of the beer for the judges; brewers may also note the varietal of fresh hops used; however, this is not required.