What you need for a beer tasting workshop

A beer tasting workshop needs more than a selection of bottles. You need enough sample glasses, chilled storage, water, spit buckets, tasting forms and simple snacks for every participant. Buy or gather the serving equipment before the event, then chill the beers in time for the first round. This checklist helps you cover the items people most often overlook, from spare pens to waste bins and extension cords.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 32
Tableclothsqty 6

Tableware

Sample glassesqty 150
Water glassesqty 32
Platesqty 40
Cutlery setsqty 40
Serving plattersqty 10
Serving boardsqty 6

Kitchen

Bottle openersqty 4
Serving jugsqty 6
Water jugsqty 6
Cutting boardsqty 3
Chef's knivesqty 3
Serving utensilsqty 8
Coolersqty 6
Spit bucketsqty 8

Equipment

Portable refrigerator
Bluetooth speaker
Extension cordsqty 3
Power stripsqty 3
Thermos flasksqty 3
Kettle

Decorations

Beer style cardsqty 6
Table name cardsqty 6
Menu Board
Test formsqty 40
Ballpoint pensqty 40
Beer labelsqty 40

Cleaning

Waste binsqty 4
Cleaning bucketsqty 2
Cleaning clothsqty 12
Dish brushesqty 3
Floor squeegee
Broom and dustpan

Lighting

String lightsqty 3

Catering

Groceries
- Pilsener - 4 bottles
- Weizen beer - 4 bottles
- IPA - 4 bottles
- Double - 4 bottles
- Tripel - 4 bottles
- Stout - 4 bottles
- Alcohol-free beer - 12 bottles
- Spa Blauw - 24 bottles
- Spa Rood - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Orange juice - 4 liters
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sugar - 1 pack
- Lemons - 12 pieces
- Baguettes - 8 pieces
- Butter - 4 packs
- Aged cheese - 2 kilograms
- Brie - 1 kilogram
- Blue cheese - 500 grams
- Dried sausage - 1 kilogram
- Fuet - 6 pieces
- Hummus - 1 kilogram
- Olives - 1 kilogram
- Pickles - 2 jars
- Grapes - 3 kilograms
- Apples - 30 pieces
- Mixed nuts - 2 kilograms
- Plain chips - 6 bags
- Paprika chips - 6 bags
- Pretzels - 6 bags
- Toast rounds - 8 packs
- Fig jam - 3 jars
- Mustard - 3 jars
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Ice cubes - 20 kilograms
- Paper napkins - 200 pieces
- Paper towels - 6 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishcloths - 2 packs

Tips

Allow one sample glass per participant for each tasting round, or provide one clean glass per person if you are tasting the beers in sequence. Keep a few extra glasses available for breakages.
Plan at least 1 litre of drinking water per four participants, plus one water glass per person. Put water jugs on every tasting table rather than relying on one central station.
Use one spit bucket for every 6 to 8 participants and place them within easy reach before the first beer is poured. Add waste bins nearby for empty bottles, napkins and food waste.
Chill the beers several hours before the workshop, using coolers or a portable refrigerator with enough capacity for the full tasting. Do not leave all bottles at room temperature while setting up the tables.
Print one tasting form and provide one ballpoint pen per participant, plus at least 10% spare pens and forms. Prepare the beer labels and style cards before guests arrive so bottles are not identified too early.

Frequently asked questions

How many tasting glasses do I need for a beer tasting workshop?: Provide one sample glass per participant for each round if glasses will be changed between beers. For a group of 12, that means 12 glasses per round; add 2 or 3 spare glasses for breakage.
How much beer should I buy per person for a tasting?: For a focused tasting, allow about 100 to 150 ml per beer per person. Six beers therefore require roughly 600 to 900 ml per participant, before adding a small reserve for spills and late arrivals.
How much water do I need for a beer tasting?: Plan at least 250 ml of drinking water per participant for a short workshop and closer to 500 ml for a session lasting several hours. Set out the water before the first tasting round starts.
When should I chill the beer for a tasting workshop?: Put the beers into coolers or a portable refrigerator at least 3 to 4 hours before guests arrive, depending on the starting temperature. Keep each round cold until it is ready to serve.

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