An experimental beer is any beer (lager, ale or other) that is primarily grain–based and employs unusual techniques and/or ingredients. All entries in this subcategory must derive a minimum 51% of the fermentable carbohydrates from malted grains. Judges may consider the overall uniqueness of the process, ingredients used and creativity when evaluating beers entered in this category. Beers not easily matched to other existing categories in this competition would be appropriately entered into this category. For purposes of this competition, beers that are a combination of two or more hybrid and/or traditional categories (spice, fruit, smoke, specialty, porter, etc.) will also be appropriately entered into this category. Unless they represent a combination of two or more hybrid and/or traditional categories, most wood-and barrel-aged beers would probably be more appropriately entered in one of the many wood- and barrel-aged categories or subcategories shown below. To allow for accurate judging the brewer must identify the classic style(s), experimental style(s), process(es) and/or ingredients used to make the beer unique. Beer entries not accompanied by this information will be at a disadvantage during judging.