How to judge a beer at a competition: behind the scenes and the truth about medals

In the world of brewing, competitions and their medals play a strategic role for professionals and consumers alike. consumers. These competitions provide valuable exposure and influence our choices, but what's really going on behind the curtain? Between rigorous sensory analysis and commercial considerations, the judgment of a beer is a complex process that few people really understand.

This article takes you behind the scenes of professional beer evaluation, reveals the mechanics of competitions and questions the real value of the medals that adorn labels. Through an exploration of the Concours Général Agricole, international certifications such as BJCP, With the help of our expert tasters and the underlying economic stakes, you'll understand the difference between an amateur tasting and a professional judgement.

How to judge a beer at a competition Behind the scenes and the truth about medals

The anatomy of a beer competition: the case of CGA 2025

The Concours Général Agricole (CGA) represents one of the most emblematic competitions for French breweries. Organized during the Salon de l'Agriculture, this competition brings together hundreds of samples from all over France.

A mixed jury and blind tasting

CGA's strength lies in the composition of its juries. Contrary to popular belief, they are not all seasoned professionals. Each table brings together a balanced mix of experts from the brewing sector (brewers, wine merchants...) and from the world of beer, zythologists) and enlightened amateurs. This diversity makes it possible to compare different perspectives: the technical one of professionals and the more representative one of consumers.

For the 2025 edition, each table was generally made up of six people, and had to evaluate eight to nine beers classified by style. All samples are presented anonymously, without labels or identifiers, to ensure impartial evaluation. This blind tasting method is the very foundation of the competition's credibility.

The growing scope of the competition

The 2025 edition of the CGA saw a significant increase in the number of samples submitted, with almost 16% more beers than the previous year. The figures speak for themselves:

  • Over 800 samples evaluated
  • A hundred tasting tables
  • Some 480 jurors mobilized
  • Over 130 participating breweries
  • 198 medals awarded

This growth testifies to the vitality of the French brewing sector, which now boasts over 2,500 breweries, but also raises questions about the selection process and the value of the medals awarded.

The BJCP: the global benchmark for beer assessment

The Beer Judge Certification Program (BJCP) is the international benchmark for beer judging. Created in the USA in the late 1980s, this organization has developed a rigorous framework for training and certifying judges.

A demanding certification process

To become a BJCP judge, you have to go through several assessment stages:

  1. The online exam a technical questionnaire with around 100 questions to be completed within a limited timeframe, covering knowledge of styles, the stirring, sensory analysis and potential defects.
  2. Practical tasting test A series of beers to be analyzed according to a precise methodology, with the obligation to fill in detailed forms describing appearance, aromas, flavors and overall impression.

The process is demanding but relatively affordable (around $60), unlike other certifications such as Cicerone, which are more expensive.

The BJCP style guide: a reference bible with its limitations

BJCP is best known for its guide to beer styles, This comprehensive document describes the characteristics, history and technical specifications of almost every known style. This guide has become an indispensable tool in the brewing world.

Although very comprehensive, this guide has certain limitations, in particular :

  • A sometimes too American-centric approach to styles
  • Irregular updates (the last major revision dates from 2021)
  • Historically focused on amateur competitions

To compensate for these limitations, many professionals supplement their references with other sources such as the Brewers Association, which offers a more concise and regularly updated approach (2024 edition).

The delicate art of objective judgment

One of the major challenges for any beer judge remains objectivity. How can you fairly assess a product that doesn't correspond to your personal preferences?

Ignoring personal tastes

One of the fundamental skills of a good judge is the ability to put one's preferences aside. It's about recognizing a beer's technical qualities even if its profile doesn't match your personal tastes.

Similarly, at the CGA, discussions may arise between professionals accustomed to modern craft beers and amateurs preferring more traditional, accessible profiles. This tension between subjectivity and objectivity is an integral part of the evaluation process.

Sensory analysis methodology

To counterbalance this inherent subjectivity, the competitions are based on rigorous methodologies:

  1. Detailed description rather than simple notation The BJCP requires judges to fill in several lines of description for each aspect (visual, aromas, flavours) before giving a score.
  2. Precise technical vocabulary : Use of standardized terminology to describe characteristics and possible defects.
  3. Evaluation of declared style : The beer is first judged on its conformity to the style in which it is registered, and then on its intrinsic qualities.
  4. Constructive approach to defects When a defect is identified, the judge must not only name it precisely, but also suggest ways of improving it.

This structured approach guarantees a fairer and more useful assessment for brewers, even if it can never totally eliminate subjectivity.

The hidden business of beer competitions

Behind the prestige of medals lies an economic reality that every beer lover should be aware of. Competitions are also businesses with their own economic models.

The real cost for breweries

Taking part in a competition represents a significant investment for breweries:

  • Registration fees For the CGA, a brasserie can pay up to 1,200 euros to submit a dozen samples.
  • Logistics costs Sample preparation, packaging and dispatch.
  • Results processing Approximately 2 centimes per label to affix the medal to award-winning bottles.

This economic reality raises legitimate questions about the fairness of judging. As one brewer pointed out at CGA 2025: «Breweries pay to be in this competition... If a beer doesn't have any crippling flaws and it's okay, it's important to give it recognition.»

The commercial impact of medals

Does investing in competitions pay off? For many breweries, the answer is yes, especially those who distribute their products through supermarkets or markets.

A medal can have a significant impact on sales, as illustrated by the experience of the Brasserie du Pays Flamand who saw a significant increase after winning an award at the World Beer Cup.

Medals play a crucial role for consumers who do not benefit from personalized advice. Facing a beer shelf, the presence of a gold badge can make all the difference in the purchasing decision, especially for non-experts.

Design contests and other niches

In addition to competitions focused on organoleptic quality, other competitions focus on the packaging or label design. These competitions, like the Pentaward, These can be extremely costly (up to €500 per label submitted) and raise questions about their true impartiality.

Cette diversification des concours témoigne de l’importance croissante du marketing dans l’industrie brassicole, où packaging plays a decisive role in the act of purchase.

The importance of constructive feedback

In addition to awarding medals, the fundamental value of a good competition lies in the quality of the feedback provided to the participating breweries.

Respectful and useful criticism

The BJCP's approach to returns is exemplary in this respect. When a defect is identified, the judge must :

  1. Precise name (diacetyl, DMS, acetaldehyde, etc.)
  2. Explain its potential origin
  3. Propose appropriate corrective solutions

This approach contrasts sharply with some of the destructive criticism we sometimes see, particularly on platforms such as Untappd where users can be particularly harsh without adding value.

«When someone writes ‘it's not good’ or worse ‘it's disgusting’, it's insulting and disrespectful. The guy worked to make this beer, presented it. If he presented it, it's because he thinks his product is quality.», explains Dorothée Van Agt, a zythology trainer and consultant.

Feedback as an improvement tool

For many breweries, particularly smaller or newer ones, feedback from competitions is a valuable resource for improving their products. The CGA, for example, systematically provides a tasting report to every participant, whether or not they win a medal.

This educational and constructive dimension transforms competitions into genuine development tools for the entire brewing industry, going beyond their function of commercial distinction.

Why are certifications worthwhile?

Faced with the proliferation of competitions and certifications, it is legitimate to wonder about their real added value for professionals in the sector.

An undeniable professional asset

Obtaining certification such as the BJCP is a significant asset on a brewing CV. For an employer, it is the assurance that the candidate possesses :

  • In-depth knowledge of beer styles
  • Sensory analysis skills
  • The ability to identify and understand defects
  • A methodical approach to tasting

As Dorothée explains: «If tomorrow you want to be hired in a brewery and you put BJCP on your resume, I figure half the job is done, I don't need to train the person on beer styles, tasting.»

A quality tool for breweries

For both amateur and professional brewers, training in professional tasting techniques can considerably improve their production process:

  1. Early detection of defects Identify a problem during fermentation rather than after packaging
  2. Analysis of causes Understanding whether a defect is due to the brewing process, fermentation or storage conditions
  3. Continuous improvement : Implement rigorous tasting protocols throughout the production process

The ability to correctly evaluate one's own product is therefore a fundamental quality control tool, particularly valuable for structures that do not have a sophisticated analysis laboratory.

An enriched brewing culture

In addition to the technical and professional aspects, training and certification contribute to enriching the overall brewing culture:

  • Better understanding of style history
  • A finer appreciation of different brewing traditions
  • Development of a common, precise vocabulary
  • Easier exchanges between professionals and amateurs

This cultural dimension plays an essential role in raising the overall quality of beers and educating consumers.

Conclusion: beyond the medals

Beer competitions and tasting certifications occupy an important place in today's brewing ecosystem. Far from being mere marketing tools, they contribute, when well conceived, to the constant improvement of product quality and to the education of professionals and consumers alike.

Judging a beer in a competition remains a delicate exercise, at the crossroads of technical expertise, personal sensitivity and economic realities. Perfect objectivity remains an ideal to strive for rather than an attainable state, and it is perhaps in this very tension that the richness of sensory evaluation lies.

For the informed consumer, understanding these mechanisms puts the value of medals into perspective, while appreciating their role as indicators. For professionals, taking part in competitions or obtaining certifications can be an enriching process that goes far beyond the simple quest for commercial recognition.

FAQ: All you need to know about beer competitions and their evaluation

How do you go about judging a beer in a competition?

The process always begins with a blind tasting where the judges know neither the brand nor the brewery of origin, only the style in which the beer is competing. The jurors, usually grouped in tables of 4 to 6 people, evaluate several criteria: appearance (color, clarity, foam), aromas, flavors, mouthfeel and overall impression. Each aspect is given a score according to a pre-established grid, and detailed comments must justify the assessment. The jury then discusses collectively to award the medals, ideally seeking a consensus rather than a simple average calculation.

What's the difference between the BJCP and other certifications like the Cicerone?

The BJCP (Beer Judge Certification Program) and the Cicerone are two complementary but distinct certifications. The BJCP focuses specifically on the ability to judge beers in competition, with an emphasis on sensory analysis, fault identification and in-depth knowledge of styles. The Cicerone, on the other hand, covers a broader field including beer service, food and beer pairing, cask management and brewing history. The BJCP is generally more affordable (around $60) but technically demanding, while the Cicerone offers several levels of certification with increasing costs. Both systems are internationally recognized, although the BJCP is more competition-oriented and the Cicerone more service- and customer-oriented. sale.

Is a medal-winning beer necessarily a good beer?

A medal indicates that a beer has been favorably judged by a panel of tasters in a specific context, but this does not guarantee that it will match your personal tastes. Medals generally attest that the beer is technically well-executed, with no major flaws, and that it corresponds to the criteria of the style in which it competes. However, taste preferences remain deeply subjective: a perfectly executed beer in a style you don't like (very bitter, very acidic, very sweet) won't seem «good» to you despite its medal. What's more, some less rigorous competitions or those with a high medal count can dilute the value of this recognition. Nevertheless, medals remain a useful indicator, particularly for exploring new breweries or styles.

How much does it cost for a brewery to enter a competition?

Costs vary considerably from competition to competition. For the Concours Général Agricole in France, a brewery can invest up to 1,200 euros to submit a dozen samples. For prestigious international competitions such as the World Beer Cup or the European Beer Star, entry fees are generally between 100 and 200 euros per sample. In addition to these direct costs, there are logistical expenses (specific preparation, packaging, shipping) and, in the event of success, the costs of exploiting the results (around 2 cents per label to affix the medal, communication, sometimes fees to be paid to use the logo of the competition). For a small brewery, participation in several competitions can represent a significant annual budget, which explains why some concentrate on a few strategic competitions corresponding to their target markets.

How do I become a beer competition judge?

Becoming a judge depends on the type of competition involved. For competitions such as the Concours Général Agricole, registration is generally open to all, professionals and amateurs alike, with a simple validation based on a dossier that examines your knowledge and experience in the brewing field. To join more technical juries, certification such as the BJCP is often required, which implies passing the online theory exam followed by the practical tasting exam. Associations such as CRAB (Collectif de Réflexion Autour de la Bière) in France offer preparatory training courses. For major international competitions, prior experience in other competitions, recognized certification and often recommendations from established judges are required. In all cases, developing your sensory analysis skills, deepening your knowledge of styles and regularly taking part in structured tastings are the surest route to becoming a competent and recognized judge.

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