Aged Beers are any range of color from very light to black. Aged Beers are any beer aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with extended and creative aging conditions. Generally, but not exclusively, beers with high hopping rates, roast malt content, high alcohol content, and/or complex herbal, smoke, or fruit content lend themselves to aging. Beers that are wood-aged, or exhibit Brettanomyces characters or sour/acidic beers should be classified or entered into other categories if those options are available. Beers in this category may be aged in bottles or any type of food-grade vessel. Aged character may manifest itself in mouthfeel, aroma, and flavor. Often the aged character is an expression of oxidative reactions that either bring individual extreme characters into harmony or are characters unique unto themselves. Sherry, fruity, and hop transitions are common during aging. No matter what the effect, the overall balance should be balanced, harmonic, and not extreme or distastefully aggressive. The level of changes created by aging will vary with different types of beer types. Lighter flavored beer types may often manifest aggressive and distasteful oxidation. Whereas higher elevations of hops, malt, or alcohol can help create synergies with “good” oxidative change. The body is variable with style. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager, or experimental style of the beer being aged, experimental or interesting techniques or ingredients, length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging.