How to host a beer tasting at home

A beer tasting isn't a night where you empty the fridge. It's the opposite: small pours, well-chosen beers and people who take the time to smell before they sip. Good news: you don't need to be a beer expert to host one. Here's how to put together a beer tasting at home that makes everyone want to do it again next month.

Pick a theme (and stick to it)

A theme is what turns "let's try some beers" into a real tasting. It gives the evening a common thread, makes comparisons easier and gets the conversation going. Pick just one per night and save the others for next time.

• A tour of styles: a lager, a wheat beer, an amber, an IPA and a dark beer. Ideal for beginners (our beginner's guide to beer styles will help you choose).
• One style, several breweries: five IPAs or five stouts side by side, to learn to spot the nuances.
• A regional tour: one beer per region, ideally from small local breweries.
• Seasonal beers: ambers and farmhouse ales in autumn; Christmas beers as the holidays approach.

How many beers, and how much?

This is the most important point, and the one people most often get wrong. A tasting is done in small pours: you taste, you don't down pints. Four to six beers are plenty for an evening.

• Tasting pour: about 10 cl (3-4 oz) per person per beer. A 33 cl bottle therefore serves three people.
• Four to six beers in total: beyond that, your palate gets saturated and nobody can tell anything apart.
• Plenty of water on the table, one jug per group, and a glass of water between each beer.
• Nobody has to finish their glass: a small bucket or jug to pour away leftovers means no one feels obliged.

In what order should you serve the beers?

Serving order shapes everything. Open with a heavily roasted imperial stout and the lager that follows will taste like water. The rule: go from lightest to most intense.

1. 1From lowest to highest alcohol.
2. 2From least to most bitter (heavily hopped IPAs towards the end).
3. 3From lightest to darkest in colour, as a general rule.
4. 4Sour, smoked or very distinctive beers last: they linger on the palate for a long time.

The gear: simple but thoughtful

No need for professional equipment. What matters is being able to see, smell and taste in good conditions.

• Stemmed or tulip-shaped glasses, which concentrate the aromas. A wine glass works perfectly (more in our article on which glass for which beer).
• A tasting sheet and a pen for each person.
• Plain bread or crackers to cleanse the palate between beers.
• A white background (tablecloth or sheet of paper) to judge the colour properly.
• A bottle opener that turns every opening into a moment — more on that below.

As for temperature, take the beers out of the fridge a little before serving: a beer that's too cold hides its aromas. Lagers and wheat beers are best served cool, ambers, dark and strong beers a little less so.

How to taste: the four steps

So that everyone speaks the same language, suggest a simple four-step method. Everyone writes down their impressions before sharing them, so nobody gets swayed by the loudest person at the table.

1. 1Look: colour, clarity, how the head holds.
2. 2Smell: swirl the glass gently and sniff. Citrus, caramel, toasted bread, fruit, spice?
3. 3Taste: a small sip held for a few seconds. Sweet, bitter, sour, round, light, fizzy?
4. 4Finish: what remains after swallowing. Short or long, dry or sweet?

On the sheet, a score out of 5 and two or three words are enough. The point isn't to be "right" but to compare impressions. A very effective twist: serve the beers blind (bottles hidden in paper bags) and have people guess the style.

What to eat during a beer tasting?

Food isn't optional: it complements the beer, slows the pace and makes the evening more enjoyable. Plan simple pairings to snack on between glasses.

• Lagers and wheat beers: fresh cheeses, goat's cheese, crudités, seafood.
• Ambers: Comté, tomme, cured meats, pretzels.
• IPAs: spicy dishes, aged cheddar, spiced crisps.
• Dark beers and stouts: dark chocolate, blue cheeses, coffee desserts.

Add a bit of showmanship to each opening

In a tasting, every new beer is a small event. Make the most of it: present the bottle, say a few words about the brewery, then open it in front of everyone. With the **Beer Mortar, the cap takes off* as the bottle opens: a guaranteed way to announce "next beer" and win back the table's attention.

Just one safety rule: always aim at a clear area, never at people or at the glasses on the table. A flying cap is still a small projectile, like a champagne cork. To understand how it works, head to how it works.

A great tasting is a sensible tasting

The point of a tasting is to appreciate, not to pile up. Small pours, water between each beer, something to eat, and a plan to get home: a designated driver who doesn't drink, public transport, or a sofa for those staying over. And remember to include one or two good alcohol-free beers: there are excellent ones out there today, and they fully belong in a tasting. Please drink responsibly.

Frequently asked questions