Beer festivals aren’t just taxing for attendees and festival organizers—they can be equally exhausting for the brewery teams behind the taps. Standing for hours, enthusiastically talking about beers, and managing crowds of eager beer lovers is hard work (brewmistress.co.za). A seasoned festival producer knows that taking care of those brewery staff is just as important as pleasing the crowd. Well-cared-for brewery teams will not only pour better and create a great atmosphere for guests, but they’ll also be more likely to participate in future events, ensuring the festival’s ongoing success.
This guide offers practical, experience-driven advice on brewery staff welfare at beer festivals. It covers how to plan staff shifts and breaks, arrange meals that keep teams nourished, set up hydration and quiet zones, and provide comfort amenities. These insights apply whether you’re running a boutique local beer festival in New Zealand, a massive craft brew gathering in the United States, a cultural beer fiesta in Germany, or anything in between. The goal is universal: happy, healthy staff lead to a better festival for everyone.
Scheduling Shifts and Breaks for Brewery Staff
Preventing burnout – The first step in brewery staff welfare is thoughtful shift scheduling. Beer festival sessions can last many hours (sometimes stretching from afternoon into late evening). Without a plan, brewery reps might end up working non-stop, which can lead to fatigue and mistakes. To avoid this, coordinate with each brewery to ensure their team has enough people or a clear schedule for breaks. For example, if a brewery brings two staff members, they can alternate so one person can step away periodically. If only one representative is present, consider providing a festival volunteer or floater who can briefly watch their booth so they can take a restroom or meal break. Many successful beer events have volunteer staff whose sole job is to give brewery teams short relief breaks.
Scheduled break rotations – One approach is to create a break rota or rotation system. Stagger the breaks for different breweries so that not all staff are away at the same time, but everyone gets a chance to rest. For instance, in a cluster of ten brewery booths, assign two breweries to be on break at a time on a rotating 20-minute schedule. Communicate this plan clearly at the start of the festival (perhaps in the brewers’ welcome packet) so teams know when their downtime is. By scheduling it, you avoid leaving any booth unattended during peak pouring moments, while guaranteeing each staff member a chance to recharge. In large festivals like those in the United States or Canada, festival organizers often designate multiple short breaks rather than one long one, ensuring continuous coverage. Smaller festivals (say, a local craft beer fair in India or Indonesia) might be able to pause briefly for a single intermission where all brewers take a break at once—especially if the event is a small community affair.
Communicate expectations – Let brewery teams know ahead of time that breaks are part of the plan. Encourage them to take the breaks provided instead of “toughing it out” all day. Remind them that their well-being matters and that a short rest will help them stay energetic and friendly with attendees. Some new brewery reps might feel obligated to stay at their booth constantly, but if you make it clear the festival has their back (literally sending someone to cover them or scheduling quiet times), they’ll feel more comfortable stepping away when needed.
Portable, Travel-Friendly Meals for Staff
Feeding the team – Hungry staff can’t pour happily. One key to brewery staff welfare is ensuring they have easy access to food during the festival. Relying on them to stand in long food truck lines during a rush isn’t practical. The solution is to provide meals that are portable and can be delivered right to the brewery teams or easily grabbed during a quick break. Think “cold meals that travel well”: for example, hearty sandwiches, wraps, salads, or grain bowls that can be safely eaten at ambient temperature. Cold meals are ideal because they remain appetizing even if they are not eaten immediately, and there’s no rush to consume them before they get cold (as would be the case with hot food).
Scheduled meal times or drop-offs – Organize a system for meal distribution. You might schedule meal deliveries in coordination with the break rota. For example, in Australian summer beer festivals, a festival organizer might send out volunteers with coolers full of sandwiches and fruit around mid-afternoon, handing them out at each brewery booth. In a European craft beer festival, you might provide each brewery rep with a meal voucher for a nearby food stall, but also have staff ready to bring their food to them if they can’t leave the booth. The important part is not just offering food, but making sure the team actually gets to eat it. A good practice is to check in with brewery staff during the event – a coordinator or cluster manager can ask, “Have you had your meal or break yet?” and assist if not.
Dietary considerations and variety – Remember that brewery teams, especially at international festivals, can have diverse dietary needs. Offer a variety of meal options: some vegetarian or vegan choices, some gluten-free if possible, and options that cater to local tastes. For instance, at a festival in Mexico, you might include delicious tortas or burritos as the meal, whereas at a Singapore beer festival, bento-style rice boxes or sandwiches might be more fitting. Variety keeps it interesting, and a well-fed team is a happy team. Also, consider providing light snacks (nuts, pretzels, granola bars) at the brewer booths or green room in case someone needs a quick bite between meal times.
Case in point – Real-world examples illustrate how crucial this is. Some festivals have learned the hard way that neglecting staff meals leads to unhappy brewers. Anecdotally, a few craft brewery owners have recounted events where they had to survive on nothing but their own beer samples all day – not a recipe for success! On the flip side, festivals renowned for treating brewers well often have catered lunches or handy meal packs. For example, one mid-sized U.S. beer festival in California partnered with a local deli to provide every brewery team with boxed lunches (sandwich, apple, chips, and a cookie) delivered at midday. The brewery staff raved about the convenience, and many cited this hospitality as a reason they’d gladly return next year. The lesson is simple: keep your brewers fed, and they will remember your event fondly.
Hydration and Hospitality: Non-Alcoholic Fridges at Each Cluster
Hydration is critical – Pouring beer all day is ironically one of the easiest ways to get dehydrated if you’re not careful. Brewery staff are often talking continuously and maybe standing under the hot sun (in outdoor festivals in places like Spain or Australia), all while surrounded by alcohol. Smart festival organizers make water and non-alcoholic drinks readily available to those staff at all times. In fact, many experienced festivals provide unlimited free water to vendors and staff—either in the form of bottled water or refill stations. Beyond basic water, it’s a great idea to offer other refreshing non-alcoholic options: think iced tea, lemonade, soda, or sports drinks for electrolytes. Caffeine can be a savior during a long day too; consider having iced coffee or energy drinks available in moderation (some festivals partner with a coffee sponsor to keep everyone alert).
Hospitality fridges at each cluster – One effective strategy is setting up hospitality stations near groups of brewery booths. For instance, if your festival layout has sections or clusters (say 10 breweries per cluster tent or area), place a small fridge or cooler in each cluster stocked with cold non-alcoholic beverages exclusively for the brewers and staff. Mark it clearly as a “Staff Hospitality Fridge” so attendees don’t raid it. This way, no matter where a brewery’s booth is located, refreshment is only a few steps away. The fridge can contain bottled water, cans of soda, maybe some isotonic drinks, and even light snacks like fruit or protein bars. By decentralizing the hospitality in this way, you save the staff from having to trek across the venue to a single back-stage green room every time they need water. At a large festival in the United States, for example, festival organizers might assign a staff member to each zone to periodically check and restock the cluster coolers with ice and drinks.
No alcohol while working – Emphasize the non-alcoholic part of these hospitality fridges. Brewery staff may be offered samples or might want to taste a neighbor’s beer (half the fun of participating in a festival is trying each other’s brews), but any alcohol consumption on duty should be moderate and secondary to their main job. Providing plenty of non-alcoholic options helps keep them hydrated and less tempted to fill up on beer. Some festivals explicitly give each brewery team a couple of free beer-tasting tokens for use after their shift or once the festival winds down, to encourage them to save the indulgence for later. Keeping staff sober and refreshed is not only a safety issue (nobody wants an intoxicated server, which could violate laws and harm the festival’s reputation), it also ensures they remain energetic and professional. As noted in volunteer guidelines for events like the Great British Beer Festival, staff are often allowed to enjoy a drink in moderation but must remain fit for duty (ebf.camra.org.uk) – the underlying message being that water and soft drinks are a worker’s best friend during the event.
Climate and culture considerations – Adapt your hydration strategy to the local climate. In a hot country like India or Mexico in summer, you may need to double down on ice, cold water, and perhaps even provide sun hats or electrolyte packets to the brewery teams. In cooler climates or indoor winter beer festivals (say in Canada or Northern Europe), offering a hot tea or coffee station in addition to water might be appreciated. Also, be mindful of cultural preferences: in some countries, providing hot tea, coconut water, or juice can be as important as cold water. The key is showing that you’ve thought about their comfort. A well-hydrated staff maintains better focus and mood, directly translating to more engaging interactions with attendees.
The Brewer Green Room: Quiet Zones and Comfort Amenities
Why a brewer “green room”? – In the entertainment world, performers get a green room backstage to relax and prepare. Brewers and their staff might not be rock stars, but at a festival they’re essentially the “talent” that the crowd is there to see. Providing a brewers’ green room (lounge) is a fantastic way to make them feel valued and give them a haven of calm amid the festival frenzy. This should be a designated quiet zone, off-limits to the public, where brewery teams can go when they’re off duty or on a rotation break for some peace and comfort.
Features of a good brewers’ lounge – At minimum, the lounge should have comfortable seating. After hours on their feet, something as simple as a chair, a couch, or even some floor cushions can be heavenly. If your venue is an open field (like many beer festivals in New Zealand or the USA), consider setting up a tent or shaded area with chairs or benches for this purpose. Phone charging stations or power outlets are a modern necessity: many brewery reps use their phones for work (processing digital payments, coordinating with their team, or just staying in touch with the brewery), and heavy usage can drain batteries. A couple of power strips or charging docks in the lounge shows you understand their needs. Another important addition is a basic first-aid kit or station. Staff might get minor cuts (opening boxes or changing kegs) or headaches or just feel a bit unwell at some point. Having plasters, pain relievers, sanitizer, and a few bandages readily available in the lounge can address issues quickly. It saves them from trekking all the way to the main first-aid tent and back.
Peace and quiet – Try to make the green room a place of tranquility. Keep it away from the loudest stages or dense crowds, if possible. Depending on budget and scale, you could even add relaxing amenities: for example, fans or heaters (to maintain a comfortable temperature), cold towels or a misting fan if it’s very hot, or warm blankets if it’s an outdoor winter event. Some top-tier festivals go further—providing massage chairs or a quick neck-and-shoulder massage service courtesy of a sponsor. While that might not be feasible for every event, the underlying principle remains: give your brewery staff a way to decompress and escape the noise for a few minutes. Mentally, this can be huge—just a short respite can help them go back out recharged and smiling.
Real-life example – The idea of a brewers’ lounge is catching on. For instance, the Great American Beer Festival in Denver (USA), one of the world’s biggest, sets up a “Brewers Lounge” exclusively for participating brewers and their staff, where they can rest their feet, grab a snack, and mingle with peers (www.greatamericanbeerfestival.com). It’s proven to be a well-loved perk, and many brewers mention it as a highlight of the experience. In London’s BrewLDN festival, festival organizers provided a small brewers-only area behind the stands with refreshments and seating, which the brewers greatly appreciated in between pouring sessions. Even smaller festivals are adopting this; a regional beer fest in India might use a side room or a cordoned-off tent as a brewers’ green room. This shows that you don’t need a huge budget—just a bit of space and thoughtful setup—to offer big benefits. The payoff is clear when you see brewery teams re-emerge rehydrated, rested, and ready to enthusiastically engage festival-goers again.
Additional Tips for Brewery Staff Welfare
- Orientation and Expectations: Start the festival day with a short brewers’ meeting or briefing. Provide a quick orientation of facilities (where the green room is, where the nearest hospitality fridge or water station is, schedule of breaks, etc.). This ensures they know what support is available. It’s also a chance to remind everyone about safety procedures and whom to contact if they need assistance.
- Secure Storage: Brewery staff often bring extra kegs, boxes of merchandise, or personal belongings. Providing a secure place to store these (like a guarded storage area or allowing some locked space behind booths) contributes to peace of mind. No one wants to worry about their supplies getting stolen or damaged, and removing that worry helps them relax.
- Transportation and Timing: If your festival is in a remote area or busy city center, consider how brewery teams will arrive and depart, especially if they have to carry heavy equipment. Offer guidance on unloading zones, parking permits, or shuttle services if applicable. At a major festival in Germany, for example, festival organizers arranged a special loading area with staff to help breweries load/unload kegs and equipment quickly, minimizing strain on the brewers.
- Communication: Equip your festival production team with radios or messaging tools so they can respond to brewery staff needs quickly. If a brewer needs more ice, has an issue with a patron, or isn’t feeling well, they should know how to get help fast. Consider assigning zone managers (staff point people) who periodically check on each brewery cluster to ask if everything is okay. This proactive approach can catch issues early—whether it’s an overheating staff member or a tap problem—so that the brewery teams feel looked after.
- Post-festival hospitality: While not exactly “welfare” during the festival, how you treat breweries after the event matters too. Something as simple as a thank-you dinner or a few complimentary beers for the brewery teams once the gates close can leave a lasting positive impression. In France, some beer festivals conclude with an informal brewers’ party or gathering, allowing all the brewery staff to finally relax and enjoy some beers together. It’s a bonding moment and a gesture of appreciation for their hard work. Such traditions make festivals legendary among brewers, who will then line up to be part of future editions.
- Learn from feedback: After the festival, solicit feedback from the breweries. Did they feel they had what they needed? Were the break times sufficient? Was the food satisfying? Use this input to improve. For instance, maybe the “cold meals” provided were all sandwiches, and many international brewers craved something different – next time you can mix it up. Or perhaps the break schedule was too tight during peak hours – you might adjust staffing or festival hours accordingly. Showing that you listen and adapt is key to building strong relationships with your participants.
Why Brewery Staff Welfare Matters
When festival producers take care of their brewery teams, it creates a ripple effect of positivity throughout the event. Attendees sense the upbeat, enthusiastic vibe from the people pouring their beers. A brewery rep who’s given time to rest and a good meal will greet customers with genuine energy rather than a forced smile. Conversely, neglecting these needs can lead to disengaged staff who just want to pack up early. In worst cases, breweries might decline to participate in the future if their staff felt mistreated or exhausted by the experience.
From a business standpoint, festival reputation is everything. Breweries talk to each other. Within the industry, word spreads about which festivals are “brewer-friendly.” If your festival in California, New Zealand, or Spain earns a reputation for excellent hospitality and organization, you’ll likely have the best breweries eager to join, even traveling from afar. That in turn draws more attendees. It’s a virtuous cycle: treat your brewers and staff like valued partners, and your festival stands out as a must-attend event on the beer calendar.
Moreover, focusing on staff welfare is a form of risk management. Fatigue, hunger, or dehydration can lead to accidents (like a keg being dropped or a staff member fainting). By proactively addressing welfare, you reduce the risk of incidents and ensure the event runs smoothly. For example, something as simple as providing water and shade can prevent a case of heat exhaustion on a sunny day. It’s better to invest in prevention than to deal with emergencies in the middle of a festival.
Lastly, there’s a human element: it’s just the right thing to do. These brewery teams are working hard to provide a great experience to attendees and support your festival’s success. Treating them with respect, kindness, and care builds a community spirit. Festivals at their heart are about celebration and camaraderie, not just among guests but among everyone involved. When brewers, staff, volunteers, and festival organizers all feel taken care of, the festival truly becomes a celebration for all.
Key Takeaways
- Plan and enforce breaks: Structure the festival schedule so that every brewery staff member gets regular breaks. Use volunteers or rotating shifts to cover booths during these times.
- Provide portable meals: Supply meals that are easy to eat on the go (sandwiches, wraps, salads) and deliver them to brewery teams so no one goes hungry. Cater to different diets and cultural preferences.
- Hydration stations in each area: Place non-alcoholic hospitality fridges or coolers stocked with water and soft drinks in each cluster of brewery booths. Keep the drinks cold and plentiful, and make them easily accessible.
- Dedicated brewer lounge: Set up a brewers’ green room or quiet zone with seating, phone chargers, and a basic first-aid kit. Give brewery staff a private space to relax and recharge away from the crowd.
- Comfort and safety: Think about climate needs (shade in hot weather, warmth in cold), and provide extras like sunscreen, earplugs (if near loud music), or ponchos if it rains. A comfortable staff is a happy staff.
- Communication is key: Brief the brewery teams on the amenities and support available. Check on them during the event, and encourage them to speak up if they need anything.
- Appreciation and feedback: Show gratitude to brewery teams with gestures like an end-of-festival thank-you gathering. Follow up after the event to gather feedback and improve your hospitality for next time.
By prioritizing brewery staff welfare, festival producers set the stage for a more successful, enjoyable event. Happy, well-fed, and rested teams pour better—and they’ll be excited to return year after year, helping your beer festival grow into a beloved tradition in the industry.
12th October 2025