How to organize a high beer tasting

A high beer works best when the tasting has a clear order, not when every beer and snack is served at once. Start by confirming the date, venue, guest count, and dietary requirements, then build the beer rounds and food pairings around that information. Leave time for shopping, chilling the beer, and preparing fresh and hot snacks. On the day, set up the tasting table, glasses, water, sample cards, and menu before guests arrive.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Confirm date and location
2
Send invitations
3
Process registrations
4
Collect dietary requirements
5
Put together beer tasting
2 people
6
Pair beers and snacks
2 people
7
Reserve venue and tables
8
Create final guest list
9
Check the purchase list
2 people
10
Do the shopping
2 people
11
Pick up the beers
2 people
12
Buy fresh products
2 people
13
Sort beers by tasting round
2 people
14
Prepare snacks
3 people
15
Cut vegetables and fruit
2 people
16
Set out cold snacks
2 people
17
Prepare hot snacks
2 people
18
Chill drinks
2 people
19
Set up tables
3 people
20
Set up chairs
2 people
21
Set out tasting glasses
2 people
22
Set out napkins and cutlery
2 people
23
Lay out sample cards and pens
24
Set up the beer table and menu
2 people
25
Hang decorations
2 people
26
Test music and lighting

Event

27
Welcome guests
2 people
28
Serve welcome drinks
2 people
29
Give tasting explanation
30
Pour the first beer
2 people
31
Serve the first snacks
2 people
32
Pour the second beer
2 people
33
Pour the third beer
2 people
34
Serve hot snacks
2 people
35
Pour the fourth beer
2 people
36
Pour the fifth beer
2 people
37
Refill cheese platters
2 people
38
Pour sixth beer
2 people
39
Refill non-alcoholic drinks
40
Restock drinks and snacks
2 people
41
Collect used glasses
2 people
42
Inform guests about transport
43
Say goodbye to guests
2 people

Aftercare

44
Store leftovers safely
2 people
45
Collect waste
2 people
46
Wash dishes and glasses
3 people
47
Wipe down tables and chairs
2 people
48
Clean the venue
3 people
49
Remove decorations
2 people
50
Return materials
2 people
51
Empty and clean coolers
2 people
52
Take waste to the bins
2 people

What to bring

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

Furniture

Tablesqty 6
Chairsqty 32
Buffet tablesqty 2

Tableware

Sample glassesqty 180
Water glassesqty 36
Platesqty 40
Small platesqty 60
Cutlery setsqty 40
Serving boardsqty 8
Small bowlsqty 12
Water jugsqty 6

Equipment

Coolersqty 4
Refrigerator thermometerqty 2
Bottle openersqty 6
Wine coolersqty 6
Cutting boardsqty 4
Chef's knifeqty 4
Hot traysqty 3
Kettle
Coffee maker
Bluetooth speaker
Extension cordsqty 3
Power stripsqty 3

Kitchen

Serving tongsqty 8
Serving spoonsqty 4
Measuring cupsqty 2
Aluminum foilqty 2

Decorations

Tableclothsqty 6
Menu boardsqty 6
Beer style cardsqty 6
String lightsqty 4
Table décorqty 6

Cleaning

Waste binsqty 4
Washing-up tubsqty 2
Cleaning glovesqty 4
Trash bag holdersqty 2

Catering

Groceries

Paper goods

Sample cardsqty 40
Pensqty 40
Name stickersqty 40
Trash can labelsqty 4

Tips

Plan the tasting in separate rounds and sort the beers in serving order before guests arrive. Put the matching snacks with each round so you are not searching for pairings during the tasting.
Set a deadline for registrations and dietary requirements at least 7 days before the high beer. Use the final guest list to check seating, glassware, plates, and the amount of food you need.
Chill the beers several hours in advance, using a refrigerator thermometer to check the temperature. Do not rely on one cooler for every bottle if guests will open multiple rounds over several hours.
Prepare cold snacks, cut vegetables and fruit, and portion small snacks before setup begins. Finish hot snacks close to serving time and keep them warm on hot trays rather than cooking while guests are tasting.
Set out one sample glass, water glass, plate, napkin, cutlery set, sample card, and pen per guest, then add water jugs and bottle openers to the tasting table. Keep extension cords and power strips away from walkways if you use a coffee maker, kettle, or speaker.

Frequently asked questions

How many beers do you need for a high beer?: Plan the number of beers by tasting round and guest count rather than buying one full bottle per person of every beer. For small tasting pours, allow about 10–15 cl per beer per guest, then add 10% extra for spills and uneven pours.
How far in advance should you plan a high beer?: Confirm the date and venue about 4–6 weeks ahead, especially if you need tables and chairs. Close registrations and collect dietary requirements at least 7 days before the event so you can finalize pairings and the shopping list.
When should beer be chilled for a high beer tasting?: Chill the beers at least 6 hours before serving, and preferably the day before for a larger tasting. Keep the next rounds cold while the first round is being served instead of placing every bottle on the table at once.
What food goes well with a high beer?: Pair snacks with the beer style and serve a mix of cold, fresh, and hot food across the rounds. Prepare vegetables, fruit, and cold snacks in advance, and plan to finish hot snacks shortly before guests sit down.

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