{"id":7056342,"date":"2026-09-03T23:45:27","date_gmt":"2026-09-03T23:45:27","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/a-look-inside-sydney-royal-beer-cider-judging\/"},"modified":"2026-09-03T23:45:27","modified_gmt":"2026-09-03T23:45:27","slug":"a-look-inside-sydney-royal-beer-cider-judging","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7056342","title":{"rendered":"A look inside Sydney Royal Beer & Cider judging"},"content":{"rendered":"


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This week many of Australia\u2019s brewers and cider makers had their products assessed at the Sydney Royal Beer & Cider Show, with expert judging panels evaluating hundreds of entries from across the country.<\/strong><\/p>\n

Over two days judges assessed beers and ciders across 40 classes, from traditional lagers and pale ales through to emerging styles, low-alcohol products, cider and ginger beer.<\/p>\n

Champion winners will be announced at an awards event on 17 September, with successful exhibitors becoming eligible for the 20th Annual President\u2019s Medal. Products entered into the competition will also be showcased at the Grape, Grain, Graze event<\/a> on 19 September.<\/p>\n

The 2026 judging panel was headed up by Sydney Royal Beer & Cider Show Chair of Judges and Co-Founder of Young Henrys Richard Adamson<\/a><\/p>\n

Reflecting on the calibre of entries to this year\u2019s show Adamson said what ultimately separated medal-winning products from the crowd was the brewer\u2019s ability to clearly execute style and balance.<\/p>\n

\u201cAcross the board we are looking for great examples of the style that the cider or beer was entered as. An absence of faults, care and attention to the product, balance of flavours, and clean expression of key characteristics are what makes a gold medal entry,\u201d he told Beer & Brewer<\/em>.<\/p>\n

\u201cThere was a great variety of perry and ciders this year, with both new world and traditional shining. Beer quality was high; we had very few entries with obvious faults. There seems to be a dual trend of a renewed interest in lager styles, alongside more hop-forward styles like juicy and hazy pale ales and IPA. Plenty of choice for drinkers.\u201d<\/p>\n

Adamson also noted the common characteristics and faults that occurred across this year\u2019s cohort, recommending entrants take extra care when it comes to classification and style.<\/p>\n

\u201cTake some time to read through the style guides and ensure you are entering beer or cider into the suitable category. We will also be refining these style guides for next year based on feedback.<\/p>\n

He added: \u201cI think the education programs, and the industry focus of packaging quality, reduced dissolved oxygen, are driving excellence in the products being produced. There is also a good focus on balance of flavours, and the judges are rewarding entrants that exhibit good drinkability, rather than entrants that are all about high impact without substance.\u201d<\/p>\n

Based on the products seen in the judging room in 2026, Adamson\u2019s advice to brewers for future success is simple.<\/p>\n

\u201cContinue to focus on good fermentation characteristics, pitching the right amount of yeast and allowing it to do its job mopping up those off flavours. If we can keep building on that trend of improved quality, then the public will respond.\u201d<\/p>\n

Rewarding brewing excellence<\/strong><\/h2>\n

Following the week\u2019s judging, Angus Barnes, Chair of the Sydney Royal Wine, Beer & Spirits Committee reflected on the ongoing value of the show in providing an independent benchmark for quality across the industry.<\/p>\n

\u201cA good show should do a number of things, like letting a producer know if they are making a product that is faulty or completely outside the norms. Or give an exhibitor a chance to have their product assessed independently and under strict guidelines against a competitor set, providing valuable feedback about where their product sits.\u201d<\/p>\n

Barnes also noted the role awards can play in encouraging and recognising innovation across the brewing industry.<\/p>\n

\u201cWhen a new style goes well in the show, it is often the precursor to commercial success.\u00a0I was delighted to see gold medals this year awarded to a brewed ginger beer. It\u2019s a category that has seen growth and to see quality products shine is very encouraging,\u201d he said.<\/p>\n

As consumers face an increasingly crowded marketplace, Barnes said medal wins play a critical role in signalling quality on the shelf or behind the bar.<\/p>\n

\u201c<\/em><\/strong>Medals are an independent third-party endorsement for your product. It is not an automatic ticket to success, but it will provide valuable marketing, PR and sales tools to assist a producer to build success for their brand. Exhibitors still need to work hard to convert these medal successes into business goals.\u201d<\/p>\n

Looking at the industry more broadly, Barnes told Beer & Brewer<\/em> that he hopes this year\u2019s results will provide a positive message to exhibitors and consumers alike.<\/p>\n

\u201cIt is fair to say that the liquor industry in Australia and globally is hard right now. This challenge is across all liquor categories: wine, beer, cider and spirits.\u00a0<\/p>\n

\u201cIt is vitally important to continue to spread positive news about those producers, including this year\u2019s champions, who are producing outstanding products. This will hopefully encourage consumers and trade to seek them out.\u201d<\/p>\n

Take a look inside the judging hall: <\/h2>\n<\/p><\/div>\n