Hey all you professional and amateur beer brewers! Here’s a chance to see how your chile beer compares to your peers. For the first time, the Scovie Awards will have a category for Best Chile Beer.
If you’ve been planning on entering the 2013 Scovie Awards, better get in gear, because the deadline is Midnight, September 5. As with the 2012 Scovie Awards, the grand prize winners in the Tasting Division and the Advertising and Marketing Division will each win a Disc-It, the versatile outdoor grill. Each will be customized with the winner’s names on the handles.
The concept of attractive packaging as a way to catch the eye and make a sale has been around since folks started selling stuff to each other. Here you can see some award-winning labels from the 2012 Scovies, along with some vintage chile pepper fruit crate labels.
The Scovie Awards are back for their 17th year and the Early Bird Special runs for another 3 days, meaning the deadline is August 5th at midnight for you to receive $10 off each entry.
The Scovie Awards are back for their 17th year and the Early Bird Special runs for another 7 days, meaning the deadline is August 5th at midnight for you to receive $10 off each entry. The rules are here and the Entry Form is here. We have new and exciting categories this year. Pre-made tamales and pre-packaged chili categories have been added, as well as a “unique” subcategory to all the main categories. Adding the “unique” subcategory will give you more chances to win with all of your products!
El Pinto Salsa has won more than 60 Scovie Awards over the years, and marketing director Sarah Chavez had this to say about the wins: “The Scovies are one of the most important things we do to market our product line. If we win a category we get bragging rights for a year and it helps increase sales of the winning item. The Scovies is the only spicy foods award contest to enter.”
“Winning the Grand Prize of the 2006 Scovie Awards has put my company (Ashburn Sauce Company) and myself into another league in the sauce world and has opened a lot more doors.” –Willard Ashburn, Ashburn Sauce Company