How a best of show round works at a beer competition

Where best of show fits in a competition

Most competitions run in rounds. Entries are first judged in flights by style. Each flight produces a ranked list. The top beers in each category win first, second and third place. In many competitions, every first-place beer then goes forward to best of show, known as BOS.

So the beers on the BOS table have already beaten their own category. A small homebrew competition might have 10 to 20 of them. A large one might have 30 or more, in which case the organisers sometimes split BOS into groups before a final table.

The mini best of show

When a popular category, say American IPA with 40 entries, is too big for one flight, it is split across several tables. Each table picks its top two or three beers. Those then go to a 'mini best of show', where a fresh panel compares them and decides the category placings.

This avoids the problem of three different panels each crowning their own winner. It is also why the beer that won its first-round flight does not always end up with a medal.

Ranking, not scoring

In the first round, judges score each beer out of 50 against its style. At best of show, they usually stop scoring. Instead, they rank. The question changes from 'how good is this beer?' to 'which of these beers is the best example of its own style?'

That is how a Pilsner can sit beside an imperial stout and a Flanders red. Each is judged against what it is meant to be. The winner is the beer that hits its target most closely and with the most character. Our guide on how beer judges score explains the first-round system.

Who judges best of show

BOS panels are usually made up of the most experienced judges available, often three to five of them, sometimes with a professional brewer included. They need broad knowledge of the style guidelines because they will compare very different beers in one sitting.

A steward keeps the beers in order and pours from a second bottle kept back for this round. That is why many competitions ask for two or three bottles per entry. The first-round bottle has usually been opened and tasted hours before.

How the table works in practice

The order of tasting matters just as it does in the first round. Lighter, lower alcohol beers go first; strong, hoppy, smoky and sour beers come later. Some panels use a small glass, such as a snifter, so they can taste many beers without tiring. Our piece on the snifter explains why smaller glasses help.

A common method is elimination. The panel tastes everything, then removes beers that clearly will not place. They re-taste the remaining few, talk about each against its style and agree on first, second and third. Discussion can be lively. A good panel stays focused on the guidelines rather than personal favourites.

Why a beer that won its category may not place

BOS often surprises entrants. A beer scored 42 in its first round and then did not place at BOS. That is not a contradiction. A 42 says the beer is excellent for its style. At BOS it was compared against other excellent beers. Something else was judged a better example.

Freshness plays a part too. A hoppy beer that tasted bright in the morning may have warmed and faded by the afternoon. Bottles that have travelled or sat in a warm shop for weeks struggle here. Our guide to reading packaged-on dates on beer in India explains why that matters for hoppy styles.

What the scoresheets look like after best of show

Entrants often expect a detailed BOS sheet and get nothing. That is normal. Because the round is ranked rather than scored, most competitions do not write fresh scoresheets at best of show. The feedback a brewer receives comes from the first round, plus the mini best of show if the category was split.

What the brewer does learn is the placing. A beer that reaches the BOS table has already won its category, which is a strong result on its own. In a competition with 300 entries across 15 categories, only 15 beers get that far.

Some competitions add a short note from the BOS panel for the top three, explaining what set the winner apart. If yours does, read it closely. It is the only place where experienced judges compare your beer directly with the best beers of other styles. The reasons they give often point to small details: a cleaner finish, more precise carbonation or brighter aroma.

Watch a best of show to learn fast

Many competitions let stewards and junior judges watch the BOS table. Listening to experienced judges compare a Belgian tripel with a German doppelbock against their own guidelines is one of the fastest ways to learn about styles.

Your first step: volunteer as a steward at the next competition near you and ask to help at best of show. You will taste nothing on the BOS table, but you will hear how experts think. That is worth more.

Common questions

What is best of show in a beer competition?

The final round where category winners compete for the overall top prize.

How do judges compare different beer styles?

They rank each beer by how well it represents its own style, rather than comparing flavours directly.

Why do competitions ask for more than one bottle?

The first bottle is used in the first round. A second, unopened bottle is kept fresh for later rounds such as best of show.

What is a mini best of show?

A round that compares the top beers from a category split across several flights, to decide the category placings.