Beer Festival Judging & Awards: BJCP to People’s Choice

Introduction: Beer festivals aren’t just about tasting brews – they’re an opportunity to celebrate excellence in brewing. A well-planned beer competition or awards program can elevate a festival’s profile, drawing in breweries eager for recognition and craft beer fans excited to taste the best. One of the first decisions a festival organizer faces is what kind of judging and awards format to use: a formal competition sanctioned by organizations like the Beer Judge Certification Program (BJCP), or a more casual, festival-style approach such as blind tasting panels and People’s Choice voting. Each approach has its benefits and challenges. Deciding between a BJCP-sanctioned competition or a People’s Choice format (or a combination of both) depends on the event’s goals, scale, resources, and the type of experience you want to create for brewers and attendees.

In the sections below, we’ll explore how to run beer judging and awards at festivals of any size – from intimate craft beer gatherings to international beer expos – offering practical advice on everything from setting up categories and rules, to training judges and stewards, to leveraging the awards for post-event publicity. These insights draw on real-world experiences at beer festivals across the globe, highlighting what works (and what pitfalls to avoid) to ensure your festival’s competition is fair, fun, and a highlight of the brewing community’s calendar.

BJCP-Sanctioned vs. Festival-Style: Choosing Your Competition Format

BJCP-Sanctioned Competition: A BJCP-sanctioned competition follows the formal standards set by the Beer Judge Certification Program. This means beers are evaluated by certified judges (or experienced tasters) in a blind tasting against defined style guidelines. Organizing a sanctioned competition involves meeting BJCP requirements – such as using official style categories, score sheets, and ensuring anonymity of entries – and often providing structured feedback to every brewery that enters. The advantage of a BJCP-style competition is credibility and consistency. Breweries take these awards seriously since winning medals in a formally judged contest (whether BJCP, a national beer awards, or an equivalent in your country) signals quality and craftsmanship. For example, many U.S. beer festivals adopt BJCP guidelines or partner with local homebrew clubs to recruit certified judges, while events in the UK might work with CAMRA (Campaign for Real Ale) or experienced brewers to ensure judging quality. Similarly, beer awards in traditional brew nations like Germany and Belgium rely on expert tasters to uphold their beer heritage. On the other hand, in regions with emerging craft beer scenes such as India or Brazil, formal judging is still developing, and festivals there may lean more on casual panels or People’s Choice voting to engage new audiences. If your festival is aiming to become a prestigious competition on par with larger beer contests, a formal approach can help build that reputation.

However, formal competitions require significant planning and resources. You’ll need to recruit qualified judges (BJCP-certified or equivalent), prepare detailed score sheets for each entry, organize beers into proper style categories, and have a system for collecting and storing entries before judging. Judging itself often needs a quiet, controlled space (away from the din of festival crowds and strong food aromas) so judges can concentrate. It can be time-consuming – large competitions might span multiple judging sessions. Stewards (more on them later) are essential to manage the logistics of pouring and delivering beers to judges without revealing identities. In short, a BJCP-sanctioned competition adds complexity but yields professional-grade results, with awards that carry weight in the brewing industry.

Festival-Style Panels & People’s Choice: The alternative (or complement) to a formal competition is a more relaxed festival-style award process. This can take a couple of forms:

• Blind Tasting Panels: The festival organizers assemble their own panel of judges – which could include local beer experts, brewers, cicerones, food critics, or personalities – to taste beers during the event and pick winners. Like a formal competition, these panel tastings are often blind (the judges don’t know which brewery’s beer they are tasting) to keep it fair. The difference is that it’s not officially “sanctioned” by an outside body, so you have flexibility in setting the rules and criteria. You might simplify categories (for example, just having broad groups like “Hoppy Beers,” “Malty Beers,” “Sour/Fruit Beers,” etc., tailored to the festival lineup) or focus on specific awards such as “Best Festival Beer” or “Most Innovative Brew.” This approach still provides expert recognition and feedback, but with less bureaucracy than a BJCP competition. It’s often used in regional festivals or those that want a judging component without the full formality; for instance, a craft beer festival in Mexico City or Singapore might invite a few respected brewers and beer writers to quietly judge entries during the event and announce a “Judge’s Choice” award.
• People’s Choice Voting: Many beer festivals, large and small, offer a People’s Choice award, letting festival-goers vote for their favorite brew or brewery. This public voting is a powerful engagement tool – attendees love having a say, and breweries love rallying their fans. People’s Choice can be as simple as dropping a token or ticket stub into a ballot box at the favorite brewery’s booth, or as high-tech as voting through a festival mobile app or QR code. For example, at the Great Australasian Beer SpecTAPular (GABS) in Australia/New Zealand, attendees use a smartphone app to rate beers, and the most popular brew wins the coveted People’s Choice award. Festival organizers should ensure the voting process is fair (one person, one vote) and easy to participate in. Keep in mind that a popularity contest might crown a crowd-pleaser beer (often an approachable or buzzworthy brew) rather than the most technically flawless beer – and that’s okay, because the goal is to celebrate the beers people enjoyed the most.

Choosing between these formats isn’t mutually exclusive. Some festivals run both a judged competition and a People’s Choice vote to get the best of both worlds. For instance, a Canadian beer festival might host certified judges in a morning session to select category winners, then also announce an audience favorite at day’s end. Offering multiple award avenues ensures both beer geeks and casual tasters feel involved. Think about your festival’s identity and resources: If it’s a niche connoisseur event, formal judging might suit the audience; if it’s a community beer fest or part of a larger entertainment event, a People’s Choice adds a fun, interactive element.

Setting Entry Rules and Beer Categories

No matter which judging format you choose, clear entry rules and beer style categories set the foundation for a smooth competition. Start by defining who can enter and how:

• Brewery Eligibility: Decide if entries are open to all participating breweries at the festival or if you’ll also allow beers from breweries not in attendance (usually it’s only those pouring at the event). Some competitions also include a homebrew category, especially if it’s a community-driven festival – though managing homebrew entries alongside commercial brewery entries adds complexity.
• Number of Entries: Limit how many beers each brewery can submit for judging. Festivals often allow one or two entries per brewery to prevent larger companies from dominating the competition with numerous beers. This keeps the playing field level and the judging workload reasonable. Make sure to communicate entry limits well in advance so brewers can choose their best.
• Beer Submission and Deadlines: Outline when and how breweries need to submit beers for judging. For a formal competition, you’ll likely require breweries to deliver competition samples before the festival (e.g., “Submit three 12 oz bottles of each entry two weeks prior to the event”). This gives you time to catalog and store beers properly. If judging will happen during the festival using the kegs at their booths, plan a system to collect anonymous samples on-site (such as instructing brewers to have a pitcher or unmarked growler ready for pickup by a steward at a set time). Clearly state the cutoff date/time for entries and any special instructions.
• Entry Fees: Determine if you’ll charge a competition entry fee. Fees are common in standalone competitions (to cover medals, judging supplies, etc.), but for a beer festival you might waive fees as an incentive for breweries to participate. If you do charge a fee (even a nominal one), be transparent about the purpose (e.g., covering award costs or donating to charity) and make payment easy.

Next, decide on style categories or award categories for judging. This categorization is crucial for fairness and organization:

• Using BJCP or Official Categories: If it’s a BJCP-sanctioned or similarly formal contest, you will likely use standard style categories (BJCP style guidelines or another published standard like Brewers Association categories). This could mean dozens of precise categories (like “Amber European Lager,” “American IPA,” “Fruit Beer,” etc.), but you don’t need to include every possible style – only those for which you expect entries. Many competitions group or limit categories based on entries received. For example, if your festival is mostly craft breweries in Indonesia focusing on IPAs, Stouts, and Wheat Beers, you might feature just those categories (plus maybe an “Experimental” class) rather than offering 20 different styles that only get one entry each. You can also combine related styles if entry count is low (e.g., put Porters and Stouts together if needed). The key is to ensure beers of similar type compete against each other.
• Custom or Simplified Categories: For a festival-run panel or people’s vote, you can define broader or creative categories. Common ones include “Best IPA,” “Best Lager,” “Best Sour,” “Best Cider” (if your event includes cider) and so on, aligned with the range of brews at your event. Alternatively, you might do awards not strictly by style: “Best Seasonal Beer,” “Most Innovative Brew,” or honors like “Brewery of the Festival” (recognizing the brewery with the best overall lineup). Pick categories that make sense for your festival’s theme and the participant mix. Keep the number of awards manageable – too many categories can dilute the excitement and complicate judging logistics. It’s better to have, say, 5 to 10 significant awards that breweries really covet, rather than 30 minor ones.
• Publish Categories in Advance: List all award categories in your brewery information pack or competition announcement. Breweries will want to know, for example, if there’s a separate award for hazy New England IPAs versus classic West Coast IPAs, or if all stouts and porters will compete together. Providing this upfront helps brewers decide what to enter and avoids confusion later. If any categories have special requirements (like “Festival Theme Beer” must use a specific ingredient), spell that out clearly.

Finally, create a set of written rules and guidelines covering the above (who can enter, how many beers, style definitions, deadlines, how judging works, etc.). Distribute this to all participating breweries well ahead of the festival. Clear rules ensure everyone is on the same page and perceives the competition as fair. Consistency and transparency here build brewers’ trust in your festival’s process.

Judging Process: Score Sheets, Criteria, and Fairness

With entries in hand and categories set, the actual judging process is where the rubber meets the road. Whether you’re doing BJCP-sanctioned judging or an informal panel, the goals are the same: evaluate beers fairly, consistently, and (if possible) provide useful feedback.

Score Sheets and Criteria: In a formal competition, you’ll use detailed score sheets for each beer. The BJCP standard score sheet, for instance, prompts judges to assess Aroma, Appearance, Flavor, Mouthfeel, and Overall Impression, usually with a point score out of 50. Judges write comments on what’s great and what could be improved. These sheets (or a digital scoring system) are later returned to the breweries. Providing feedback is a huge value-add for breweries; even if they don’t win, they learn how their beer was perceived by trained palates. When organizing, prepare plenty of blank score sheets or have tablets/laptops ready if using judging software. Make sure judges are briefed on how to fill them out thoroughly and constructively – you don’t want a brewer getting back a sheet with only a few words scribbled on it.

For a festival advisory panel or simpler competition, you might not have time for lengthy written feedback on every beer, but you should still define judging criteria. At minimum, judges should agree to evaluate beers on key qualities like aroma, flavor balance, technical quality (e.g., free of off-flavors), and overall impression. Provide a scoring rubric or even a shorthand ballot – for example, a 10-point scale, or a ranking sheet if judges are simply picking their top three favorites in a category. Even in a casual judging, avoid making it completely subjective or random. Consistency is key: if multiple judge teams are tasting different categories, ensure each team is using the same standards to decide winners.

Blind Tasting and Anonymity: To keep the judging unbiased, it’s critical that beers are served blind – judges should not know which brewery made the beer or see any branding. Each entry should be assigned a code (a random number or alphanumeric). Judges’ score sheets and tasting glasses will only reference that code. It’s up to the competition organizer and stewards to maintain this anonymity. Blind judging prevents favoritism or hype from influencing scores. This holds true even for a festival-run panel: for instance, at some European beer festivals a panel might taste unlabeled samples and select finalists, then let the public vote among those finalists by name. If you do allow any public voting, consider a blind element in early rounds to keep things fair.

Fairness and Accuracy: Judging beer is part science, part art, but there are steps to maximize fairness:

• Calibrate Judges: If you have multiple judges or judge teams, do a short calibration at the start. For example, have everyone taste a sample beer together (often a middle-of-the-road style) and discuss it briefly. This exercise, common in official competitions, helps align the palate expectations and scoring baseline of the group. It can reveal if one judge’s “excellent” is another’s “average,” so they can adjust and judge consistently.
• Avoid Palate Fatigue: Plan the judging order and schedule to prevent palate burnout. Typically, lighter or subtler beers are judged before stronger, palate-wrecking ones. Don’t have a judge sample ten super-sour ales or high-IBU double IPAs back-to-back without a break. Provide water and plain crackers or bread for palate cleansing, and give judges short rest periods if the tasting flight is long. A fresh palate leads to fairer judging.
• Multiple Judges per Beer: Whenever possible, have at least two judges review each beer (either together as a mini-panel or independently and then compare notes). This evens out individual taste biases and reduces the chance of one person’s momentary distraction or fatigue affecting a beer’s score. BJCP-sanctioned contests usually have 2–4 judges per table, and then a Best of Show panel for top beers; you can scale this concept to your needs.
• Manage Conflicts of Interest: Ensure no judge evaluates a beer from their own brewery or one in which they have a personal stake. If you’ve invited brewers to judge, schedule them on categories where their beers are not entered. Judges should also refrain from discussing beers with others during the process, except with their judging partner/team quietly. Keep the judging area off-limits to non-judges to avoid any lobbying or influence – breweries should not know which judge is tasting their beer in the moment.
• Consistent Scoring and Discussion: If using a point system, set some guidelines for what scores mean (e.g., 40+ = outstanding, medal-worthy beer; 30–39 = good to very good, etc.). In each category, after initial scoring, have judges discuss and ensure the top beers truly stand out. Often, judges will re-taste the highest scoring beers to confirm the winners. If you’re doing a more casual judging, you can still emulate this by having a quick group discussion to double-check the favorites. The aim is to be confident that the beer awarded first place is genuinely the best of that flight. Maintaining integrity in results will make breweries respect the competition and be keen to participate again.

Throughout judging, keep meticulous records. Track each entry’s code, beer name/style, and its scores or rank. This not only helps in determining winners, but is essential for giving feedback later and for transparency if any entrant inquires about their results. If using software or spreadsheets, designate a reliable person (or the head judge) to input and double-check data as score sheets come in.

Training Stewards and Managing Logistics

Behind every smooth beer competition is a team of unsung heroes: the stewards. Stewards are staff or volunteers who handle the operational side of judging – everything from organizing the entries, to pouring beers for judges, to tallying score sheets. In a festival setting, stewarding might be a bit less formal than at a standalone competition, but it’s no less important. Here’s how to manage this crucial role:

• Recruit Helpers Early: Identify people who can serve as stewards well before the event. They might be members of a local homebrew club, brewery staff who aren’t competing, or dedicated beer enthusiasts willing to volunteer. Aim for a few stewards per judging table or team. For example, if you have three sets of judges working simultaneously, have at least one or two stewards assigned to each set.
• Train and Brief Them: Prior to the competition (either a meeting a week or two before, or at minimum a thorough orientation on judging day), brief your stewards on the process. Provide a steward handbook or checklist if possible. Training should cover how to:
• Handle Beer Entries: Store and organize the beers properly. Keep them cold as needed, and sort them by category and serving order. Stewards may be involved in unpacking and labeling entries when they arrive. Make sure they understand any coding system you’re using to identify beers without naming them.
• Pour and Serve: Stewards should pour beers out of sight of judges into identical cups or glasses, labeled only with entry codes. Teach them to pour small tasting samples (typically 2–4 ounces, depending on style and number of entries) and to use fresh cups for each entry to avoid cross-contamination. They should be careful not to mix up or spill samples, and to present them in the correct sequence as listed on the flight sheet.
• Maintain Anonymity: Emphasize that stewards must not reveal brewery names or any identifiable details to judges. If a steward happens to see a brewery’s name on a bottle cap or keg label while handling it, they should keep that information private. In larger competitions, stewards often tape over or black-out any labels on bottles; you might consider a similar step if feasible. The integrity of blind tasting rests on everyone involved keeping the secret until results are final.
• Coordinate with Judges: Stewards deliver the flights of beers to the judges at the appropriate times and make sure judges have all the necessary paperwork (score sheets, pencils, water, etc.). They collect completed score sheets and bring them to the scoring coordinator or head steward. They also keep track of which beers have been served and which are next, acting as the liaison between the judging room and the beer storage area.
• Troubleshoot Issues: For instance, if a bottle is found broken or a keg isn’t pouring, stewards should alert the head steward or organizer to get a backup sample (another bottle of the same beer, or quickly fetch a pour from the brewery’s booth if that’s allowed and can be done without tipping off judges). If a judge needs a re-pour or a beer seems off (possible server error like the wrong beer poured), stewards handle those requests promptly.
• Assign a Head Steward: If you have multiple stewards, appoint a head steward (or two) who oversees the others. The head steward is essentially the floor manager for judging operations. They make sure all stewards know their tasks, coordinate the flow of entries from the cooler to the judges, and handle any urgent issues. For example, the head steward might station someone at the beer cooler to pull the next beers while another person clears used cups and so on. Communication is key – consider giving stewards a way to communicate (two-way radios or a group chat) especially if the judging area is spread out or separate from beer storage.
• Logistics and Supplies: Plan out the physical setup and tools needed. You’ll need a secure area to store competition beers (refrigeration or coolers with ice), and a staging table where stewards can pour. Make sure you have plenty of tasting cups/glassware, water pitchers, dump buckets (for excess beer or rinsing), paper towels, bottle openers, and markers or labels for coding samples. If judging is happening on festival grounds, try to choose a spot that’s relatively quiet and sheltered – perhaps a back room, tent, or cordoned-off section – to avoid interference from noise or passersby. Controlling access is important both for concentration and to maintain the blind tasting (you don’t want a brewery rep peeking in and seeing their bottles on the table).
• During the Festival: If judging takes place during the public festival hours, stewards may need to juggle their duties while crowds and other activities are ongoing. Make sure they have festival credentials and maybe a “STAFF” or “STEWARD” badge so they can move around as needed. They might need to slip out to retrieve a beer from a booth (in a way that doesn’t tip off the brewery which beer is being judged right then) or to ask a brewer for an extra bottle if an entry runs out. Have a clear plan for this – some competitions collect all entry beers in advance to avoid this scenario entirely, which is ideal. If that’s not possible, designate a neutral drop-off/pick-up point where brewers can leave a hidden sample for stewards to grab. In any case, the less the judges and public see of the behind-the-scenes shuffle, the more seamless and professional the competition will appear.
• Post-Judging Wrap-Up: After judging concludes, stewards help pack up any remaining beers (perhaps to return to breweries or to be used for an industry toast – some festivals invite brewers to taste the winning beers after winners are announced). They also ensure all score sheets and notes are turned in to the organizers for tabulation. Often, stewards and judges will stick around to chat and maybe sample a few leftover beers once the work is done (one of the perks of volunteering!). It’s wise to have non-alcoholic drinks and some snacks on hand too, since all that tasting work can be surprisingly tiring.

Don’t forget to thank and reward your stewards. They typically volunteer their time out of love for beer and the community. Provide them with lunch or snacks during judging, a festival t-shirt or some swag, and perhaps a free pass to enjoy the festival after their duties are done. A shout-out during the awards ceremony or in a post-event email acknowledging their contribution also makes them feel appreciated. A happy crew of stewards (and judges) means they’ll likely help out again next year – and experienced help is invaluable.

Awarding the Winners: Ceremonies and PR Boost

After all the tasting and scoring, the climax of your beer competition is the awards ceremony – and the promotional opportunities that come with it. How you package and present the awards can amplify the value for both the winners and your festival.

Awards Ceremony: Plan a moment toward the end of the festival (or end of each day, if it’s a multi-day event) to announce the winners publicly. This could be on the main stage between musical acts, or a dedicated time where you gather brewers and attendees specifically for awards. Keep it upbeat and celebratory:

• Trophies, Medals, Certificates: Invest in some tangible award items. Medals (gold, silver, bronze for each category, for example) are popular and relatively affordable to have custom-made with your festival logo and year. Trophies or plaques are great for “Best of Show” or overall “Festival Champion” titles. Even a nice framed certificate can suffice for smaller awards or unique recognitions. Hand these out on stage as you announce the winners – breweries love a photo of their team holding a medal or trophy. It gives them something to display back at their taproom and on social media.
• Public Acknowledgment: Call up the winning brewery representatives if they’re present. A quick handshake, applause, and photo op goes a long way. This moment not only makes the winners feel special, but also engages the audience. Even attendees who aren’t hardcore beer geeks enjoy seeing local breweries celebrated. If it’s a People’s Choice award, definitely highlight that the crowd had a voice – you might say “this beer was the fan favorite, chosen by all of you here today!” which makes the audience part of the story.
• Keep It Moving: If you have several categories to get through, keep the pace brisk. Announce the category, and quickly list Bronze, Silver, then Gold (or 3rd/2nd/1st place). You can include the beer name and brewery for each. Save any brief comments for the top awards. For example, you might pause to let the “Best of Show” winner say a thank you or share a fun fact about the beer – but limit it to a minute. Prolonged ceremonies can lose the crowd’s attention, so aim for efficiency and excitement.

Promotional Impact: Winning a festival award can be big news for breweries, and you as the organizer can harness that for post-event publicity:

• Press Releases & Media: Prepare a press release or news brief listing all the winners and any notable highlights (such as a local underdog brewery taking the top prize, or record number of entries, etc.). Send this out to local newspapers, beer bloggers, industry magazines, and any media outlets that covered or previewed your festival. Emphasize what the awards mean: e.g., “These awards recognize the best beers out of 100 entries at the festival, as judged by experts/attendees.” Local media love feel-good community stories, and brewers winning awards is positive news.
• Social Media & Website: Announce the winners on your festival’s social media accounts and website as soon as possible. Ideally, have someone live-tweet or live-post the winners during the ceremony, then follow up with an official summary post. Tag the breweries and use any event hashtags; the breweries will likely share or repost these, extending your reach. Posting photos of brewers on stage getting their medals or the winner’s reactions adds a human touch and shareable content.
• Encourage Winners to Promote: Most breweries will trumpet their victories naturally, but give them a nudge. When you notify brewers of their win (for those not present), congratulate them and encourage them to share the news with their customers. Provide them any official graphics or wording if you have (some festivals create “Winner – Best IPA at XYZ Fest” graphics for breweries to use). When breweries advertise that they won at your festival, it indirectly markets your event to all their followers – which can pique interest for next year.
• Build Momentum for Next Year: Use the awards as a marketing hook for your next edition. For example, in your festival recap or ticket launch announcement for next year, mention the defending champions: “Last year’s Best of Show winner, XYZ Brewery, will return – who will challenge them?” or “Can ABC Brewery repeat as the People’s Choice?” This creates a narrative that your festival isn’t just a one-off fun day, but an ongoing competition that industry folks and fans follow year to year. It can encourage breweries to bring their A-game (special brews crafted to win) and drive attendance from beer enthusiasts eager to taste the winners and contenders.

Post-Event Follow-Up: After the festival, make sure to wrap up all competition-related loose ends:

• Send out the complete results and score sheets to participating breweries, especially if it’s a BJCP competition where detailed feedback was promised. Aim to do this quickly (within a week or two after the event) while it’s fresh. Brewers will appreciate the feedback and the promptness.
• If your competition was BJCP-sanctioned, submit the organizer report to the BJCP (within their required timeframe) so judges and stewards get credit points, and your competition is officially recorded. This is more of a housekeeping task, but important for maintaining good standing with any sanctioning body.
• Solicit feedback from judges, stewards, and even brewers about the competition process. Perhaps send a short survey or have casual conversations. What did they think went well? Any snags or suggestions for improvement? This information is gold for refining and growing the competition aspect of your festival in the future.

By thoughtfully integrating beer judging and awards into your festival, you create an event that not only entertains attendees but also genuinely engages the brewing community. Breweries will appreciate the chance to shine, and attendees will remember the excitement of cheering for their favorites. In the end, a well-run competition can become a festival’s hallmark – something that sets it apart on the beer calendar and keeps both brewers and beer lovers eagerly coming back year after year.

Key Takeaways

• Choose the Right Format: Decide between a formal BJCP-sanctioned competition (for structured, expert judging) and a more festival-style awards approach (like panel judging or People’s Choice voting). You can also combine them to balance industry prestige with audience engagement.
• Plan Categories & Rules Clearly: Set clear entry rules (who can enter, how many beers, entry deadlines, any fees) and define your award categories in advance. Use official style guidelines for formal contests or sensible groupings for informal awards, and communicate these details to all breweries early on so expectations are set.
• Organize Judging Logistics: If doing formal judging, enforce blind tasting and use score sheets to ensure consistent evaluation. Provide judges with criteria and, if possible, some training or calibration so they judge fairly and uniformly. Keep the judging area controlled and the process well-structured – schedule tastings to avoid palate fatigue and have multiple judges taste each beer when possible.
• Train Stewards & Handle Entries Well: Recruit reliable stewards and train them on the competition procedures. They should know how to keep beers anonymous, serve in proper order and temperature, and respond to issues discreetly. Maintain good storage and inventory of entries (cold storage, labeling) to avoid mix-ups. Smooth logistics behind the scenes will prevent errors and keep the competition on schedule.
• Maximize the Awards’ Impact: Make the awards ceremony a festival highlight – celebrate the winners with medals/trophies on stage and involve the crowd. Afterward, promote the results through press releases, social media, and your website. Encourage and enable breweries to publicize their wins. Leverage these awards in marketing for the next year’s festival to build anticipation and a competitive spirit among breweries and attendees alike.