How to Run a Beer Tasting Night Without Turning Into a Wanker

You don’t need a chalkboard tap list, Edison bulbs or a PhD in hops to host a proper beer tasting night. All you need is a few clean glasses, a solid lineup of cold ones from your favourite Aussie breweries, and a mild sense of authority. Here’s how to turn your backyard (or kitchen table) into a mini taproom without becoming that guy.

Step One: Pick Your Lineup

The golden rule? Start light, finish bold. Go from crisp and clean to dark and dramatic. A tasting could kick off with a refreshing Pilsner, then a Pale Ale or XPA for those citrusy hop notes, followed by a Sour to hit reset. Bring the punch with an IPA, and close strong with a Porter or Stout that doubles as dessert.

If you’d rather not overthink it, the Dabbler Sixer has a bit of everything. Add our Sour Puss Sixer for tang and our Dark Side Sixer for the rich, broody finale. Congratulations — your tasting menu just built itself.

Step Two: Serve Like You Mean It

Keep pours small (100–150ml) so you can pace yourself and actually remember your favourites. Clean glassware is a must — nothing ruins good head retention like last night’s dish soap. And if your mates are chaotic, label glasses or line them up in order. Trust us.

Step Three: Snacks That Pull Their Weight

No one likes a dry palate. Stack the table with chips, cured meats, cheese, citrus and something sweet for the dark beers — brownies or choc bikkies work a treat. Pairing doesn’t have to be an exact science; if it tastes good, it’s right.

Step Four: Taste, Talk, and Don’t Take It Too Seriously

Work left to right, nose the beer, take a sip and call out what you taste that isn’t “beer.” Citrus? Toast? A hint of seaside breeze? All valid. Keep it casual, laugh a lot, heckle kindly.

Step Five: Crown a Champion

End the night with a “People’s Choice” vote. The winner earns bragging rights and prime fridge space.
Backyard taproom: activated. Ego intact. 🍻