Since 2016, Dave Cole has been making his mark in the beer judging world as a BJCP-certified judge and now as the BJCP North Region Assistant Representative. With more than thirty international and Canadian competitions under his belt—not to mention his Head Judge and organizational work with the Prairie Beer Awards—Dave knows his way around a score sheet.

This year, he’s back for round two as Head Judge of the Canadian Beer Cup, bringing his sharp palate and seasoned eye to Canada’s national not-for-profit beer competition. We caught up with Dave ahead of the Canadian Beer Cup’s Quebec Awards Gala, set for November 10, 2025, at the AMBQ Congress, to talk judging philosophy, the art of beer evaluation, and what it takes to run a fair, high-level competition.

You’ve been a BJCP beer judge since 2016 — how did you first get into judging, and what drew you to it?

I’ve always enjoyed interesting food and drinks, so I wanted to learn more. After studying for a bit, I took and passed the BJCP entrance exams, then found it fascinating—especially the historical styles. It was one of those things where the more you know, the more you realize how much you don’t know. Instead of just reading, I was able to taste history, meet incredibly intelligent people, and make friends all over the world who shared the same goal of learning more.

Can you share a memorable or unusual beer you’ve judged over the years that really stood out?

There are many memorable beers, so it’s hard to narrow it down. Each competition has beers that truly stand out from the rest, regardless of style. One time I was judging at the Best of Show table, and I argued for a Mexican lager to win because it was the perfect example of the guidelines—even though it’s not one of my favorite styles. As a judge, you need to put your biases aside, and even though I’d never buy a case of that style, the sample in front of me deserved to win because they absolutely nailed it. Many other samples on the BOS table over the years have been incredible, and I can still taste some of them nearly 10 years later—like an Indian stout with all the magical flavors of lime, curry, coconut, and perfectly balanced spices.

As someone who’s judged in over thirty competitions internationally and in Canada, how have you seen judging standards or beer styles evolve?

I’ve been very fortunate to judge at all the major competitions—and many smaller ones—in Canada, numerous in the U.S., and even in Norway last year. If all goes as planned, I hope to judge in Mexico and South Africa in the next couple of years, as there are a couple of very well-run competitions I want to attend. Each comp has things they do really well, and I designed the Prairie Beer Awards based on all those best practices.

Early on, the judge pool wasn’t as strong as it is now, partly because the Prairie Beer Awards has hosted 3–4 exams each year to help new judges enter the ranks and help existing judges increase their rank. We believe in giving back, so we help where we can—and I’ve learned so much from judges all over that the least I can do is help them achieve their goals.

As for the beers, in the early days of homebrew competitions, there was a good chance you’d encounter a few gushers or badly infected samples—which is now very rare. Many commercial samples back then weren’t great either, with only a handful of exceptional beers in the mix. Today, the Best of Show tables on both the commercial and homebrew sides are consistently filled with world-class quality.

🍻 Get your kegs for the rest of the year at just $9
💥 No contracts or extra agreements required 🍺💰

Take advantage of our special offer:

On the Canadian Beer Cup

This year marks your second time as Head Judge for the Canadian Beer Cup. What does that role actually look like day-to-day during the competition?

This is my second year in a row as Head Judge, and I’m very honoured to be working with such a great team. We learned a lot last year and made some changes to make things run even smoother. Last year was incredible — we had an all-women Best of Show table, thanks to the sheer number of highly qualified judges who applied. As far as I know, that was a first for any major competition. This year, we’ve raised the bar again: only Grand Master judges at our Best of Show table, something only the two largest competitions in the world have done. Again, that’s possible because of the incredible pool of judges we draw.

The role itself? It’s a lot of organizing well before the judging even begins — making sure everything runs smoothly, having a flexible plan to adapt when things inevitably change, and doing whatever is needed to give judges and entrants the best possible experience. Day-to-day during the competition, I’m checking score sheets for quality feedback as they come in, answering questions about entries, and ensuring the right beers get to the right tables. Paul, our tech wizard, handles the software side; our cellar team is razor-efficient. As a team, we click.

How do you ensure consistency and fairness when judging across such a wide variety of styles and entries?

Blind judging is non-negotiable for me. I remove all identifying information from the brewers’ entries — location, beer/brewery name, anything that could give a clue — while keeping relevant details like style and any unique ingredients or processes. Judges see only “Entry #1234, Style XYZ” and ingredient/process notes. The stewards are stationed behind a wall so no one sees packaging, and they’re not allowed to say anything beyond confirming style.

As GABF Head Judge Chris Williams says at orientation: “If you think you know the beer, 99 times out of 100 you’ll be wrong. Judge each sample as submitted, and you’ll be correct.”

All entries are judged by style, so we’re comparing apples to apples. At Best of Show, the top-scoring Gold medal winners are judged head-to-head to find the most exemplary example.

What sets the Canadian Beer Cup apart from other competitions you’ve judged?

We’re the largest craft beer competition in Canada, supporting the CCBA’s advocacy work, and it’s run by members for members. The depth and diversity of our judge pool is a huge advantage — ages, regions, experience levels — giving us the most well-rounded panel possible.

For Brewers Entering the Competition

From your perspective, what makes a winning beer — beyond simply following style guidelines?

There’s no such thing as “simply” following the guidelines. It’s the tiny details that turn a good beer into a great one, and even more details that make a great beer a medal winner. The quality among brewers is so tight now that there’s often only a two-point spread between first and fifth place.

Entering the right category is crucial. Nothing’s worse than scoring a great beer low because it’s in the wrong category. If you have any questions, ask the organizer — we want your beer to do well.

What common mistakes do you see from brewers?

The big ones:

• Entering the wrong category.

• Writing a “love letter” instead of a concise, factual beer description (it’s obvious when marketing enters instead of the brewer).

• Timing the brew poorly for the judging dates — some beers need time to shine, others fade quickly.

• Claiming ingredients or flavours in the description that aren’t perceptible.

• Forgetting to list allergens like shellfish, lactose, or unusual ingredients.

Be concise. In this case, less is more.

Advice for first-time entrants?

Ask questions. Seriously. We genuinely want to help you succeed.

🍻 Get your kegs for the rest of the year at just $9
💥 No contracts or extra agreements required 🍺💰

Take advantage of our special offer:

On Beer Culture & Trends

How is Canadian craft beer evolving compared to international trends?

The “super-overhopped” fad is finally slowing down, with more focus on balanced beers. In today’s market, good isn’t enough — it has to be memorable. People have limited disposable income and so many choices beyond beer — cannabis, spirits, dining out — so the competition is fierce.

Any emerging styles or techniques to watch?

The “support local” movement is strong and growing. Using local hops, malt, fruit, herbs — even developing unique Canadian styles like spruce ale — is gaining traction. When you support local, you keep your community employed, and everyone wins.

How do competitions like the Canadian Beer Cup shape brewing culture?

The CBC celebrates the best in Canadian brewing. Brewers know we take the competition as seriously as they take their beer. Winning a CBC medal means you’ve stood out in a field of exceptional brewers — and that’s something to be proud of.

The Prairies have a unique brewing culture. How does that show up at the Prairie Beer Awards?

We see more breweries calling out local ingredients right on the can — “malt from XYZ Maltster in XYZ Town” — and I love that. The Prairie Beer Awards celebrate our regional strengths just like the CBC celebrates great beer from coast to coast.

📍 Learn More:
👉 instagram.com/prairiebeerawards
👉  Facebook.com/prairiebeerawards
👉 canadabeercup.com

🍻 Get your kegs for the rest of the year at just $9
💥 No contracts or extra agreements required 🍺💰

Take advantage of our special offer:

✅ 30L and 50L kegs for only $9 each, valid through the end of 2025.
✅ Don’t miss out — offer ends December 31!

Why choose Keg Management?

🍺 Unbeatable quality at competitive prices
🍺 Reliable service for all your keg needs
🍺 Support a proud, local, 100% Quebec-owned partner

Act fast — reserve yours today!
📞 1-844-407-KEGS (5347) | 514-516=0832
🌐 keg-management.com | [email protected]

Keg Management — Your trusted partner for kegs!

KEG MANAGEMENT offers a fresh approach to keg acquisition by providing flexible rental options. This Quebec-based company helps clients grow efficiently without large upfront investments in keg purchases. It’s a simple, effective new way to do business.

Contact us for more information!