Format

After extensive discussions with players, their families, their agents, their business managers and legal advisors, their fitness and nutrition consultants and astrologers, their PR and social media representatives, as well as the the various player unions and advisory bodies, there will be two main competitions in 2026.

The two events can be seen as a logical progression of the previous format, analogous to the Premier League and Carabao Cup (or alternatively as a desperate attempt to keep everyone happy).    

• The traditional SAGA LAGER TROPHY will be competed for over 72 holes, with broadly traditional golf rules, all in teams (pairs and four man teams) and with an even mix of stableford, Texas and matchplay formats. 

• The new FU KUP – featuring a magnificent new trophy shown at right (Amazon £2.99, made in China using slave labour) – will be played for over one round and will feature various non-traditional scoring enhancements. The two captains have the option to appoint another player in their team as stand-in captain for the cup day only.  

Heraclitus of Ephesus propounded….”
As Camel is to sand, Fish is to water…..”
and so the Fish Coat was born.

The Abrigo de Pescado or Fish Coat shall be awarded to the Player who visits any water hazard most frequently during their rounds of golf across all courses played during SAGA LAGER 2025. For the avoidance of doubt a water hazard shall be deemed to include a pond, lake, river, stream, or red staked area. Each time a hazard is visited by a Player, it shall amount to a score of one. The Player with the highest total score * at the end of the week’s play shall be awarded the Abrigo de Pescado **. The award ceremony will take place before dinner after the last day’s play.

* 2024 saw the introduction of the ‘evening meal accumulated scoring matrix’ (matriz de puntuacion acumulada de la cena) which further adds to a players score a single point for each main ‘fish dish’ eaten during the evening meals.  ​Half points are also added to any player having a fish starter which for the avoidance of doubt also includes sopa de pescado, coctel de gamabas, etc. The highest combined score of ‘water hazards’ visited and fish ‘dishes’ eaten shall be declared the winner of the Fish Coat.

The Player winning the Abrigo de Pescado MUST wear the coat that evening during dinner but thereafter may nominate a new ‘Pescadero’ (Fish Monger) to wear the coat at the subsequent venue visited that evening, and so on if further establishments are frequented within the 24 hour period of initial award. Each subsequent ‘Pescadero’ will be able to nominate a new wearer as before. At the end of the 24 hour period the Abrigo de Pescado shall return to the original ‘winner’ and shall be retained by that Pescadero for a period of one year (un periodo de un año).
​
​** NEW FOR 2025 Compensacion del consumo de Jerez de Jerez (Jerez sherry consumption offsetting) means for a player consuming a minimum of 5 glasses of Sherry during a day and/or evening ‘sin vuelco’ (no rollover) can reduce his fish coat count ‘recuento de pelaje de pescado’ by a score of one. There is no upper limit applied to the Compensacion del consumo de Jerez de Jerez.

Sherry Drinking Etiquette and Tips
Drinking a good bottle of sherry can be an enjoyable experience if done correctly. Here are some tips on how to appreciate it fully:
1. Choose the Right Glassware

• Use a tulip-shaped glass or a copita, which helps concentrate the aromas. Avoid wide glasses like tumblers or pint glasses unless you want to be sick.

2. Serve at the Right Temperature

• Fino and Manzanilla: Serve chilled (around 45-50°F or 7-10°C).
• Amontillado and Oloroso: Serve slightly warmer (around 55-60°F or 12-15°C).
• Pedro Ximénez (PX): Serve at room temperature or slightly chilled.

A rule of thumb is that the paler the Sherry, it is usually best consumed cooler. Also very sweet styles of sherry can benefit from being served ‘cellar’ temperature as it helps prevent the sugar become too cloying. Complex sherries shouldn’t be served too cold as many of the subtle nuances may well be lost.
3. Pour the Right Amount

• Pour about 2-3 ounces  (60-90 ml) to allow for swirling and inhaling the aromas without overfilling the glass.

4. Observe the Colour and Clarity

• Take a moment to appreciate the colour and clarity of the sherry. This can provide insight into its age and style. If it’s opaque, tired, and foul smelling it’s likely to be a ‘Saga’ Sherry. If it’s bright, light, and good on the nose it’s most likely a ‘Lager’ Sherry.

5. Swirl and Smell

• Gently swirl the glass to aerate the sherry, then take a moment to inhale the aromas. Note the different scents, which can include nuts, dried fruits, or rotten egg (Saga Sherry – the yeast layer).

6. Taste

• Take a small sip and let it linger on your palate. Notice the flavours and the finish. Good sherry can have complex layers of taste.

7. Pairing with Food​

• Fino/Manzanilla: Great with seafood, olives, or tapas.
• Amontillado: Pairs well with cured meats and aged cheeses.
• Oloroso: Complements rich dishes, chocolate, or nuts.
• PX: Excellent with desserts, especially chocolate or cheesecake or McDonalds.​

8. Enjoy Slowly

• Savour the sherry, enjoying the aromas and flavours over time. Good sherry can evolve in the glass.

9. Storage

• If you don’t finish the bottle, store it on your hotel bedside table for a late night sip or a morning swig before breakfast. Most sherries can last longer than typical wines after opening.

By following these tips, you can enhance your experience and appreciation of a good bottle of sherry and potentially get you out of winning (or becoming handcuffed to) the fish coat subject to Compensacion del consumo de Jerez de Jerez.