STARTS June 1 for 4 weeks, 2014!
Join the Eureka Beer Guide and take the introductory course in beer education. The focus will be on brewing ingredients and processes, tasting concepts, pouring and serving concepts (including an introduction to draught systems) and food and beer pairings.
Learning Outcomes:
1. Demonstrate a clear understanding of brewing ingredients
a. Explain the characteristics provided by malt
b. Explain the attributes that hops bring to beer
c. Describe the potential benefits of using adjuncts
2. Illustrate a basic knowledge of brewing
a. Describe the various stages in brewing in layman’s terms
b. Compare and contrast two major brewing styles (ales and lagers)
c. Discuss and record the various tasting components of a variety of beer styles
3. Integrate ingredient characteristics and beer flavours into the concepts of beer and food pairing
a. Differentiate between Cut, Complement and Contrast pairing theories
b. Record your personal observations of a variety of beer and food pairings
4. Recognize the need for quality draught beer
a. Indentify the issues contributing to poor quality draught beer
b. Describe the troubleshooting sequences and list the 3 areas of concern in draught quality
c. Observe common mistakes in pouring and serving draught beer and identify the benefits of pouring with foam
Course Content:
1) Brewing Concepts
Ingredients (malt, hops, water, adjuncts)
Brewing processes
Ales vs. lagers
Historical overview of brewing
2) Understanding Beer
Tasting concepts (basic sensory training)
4 Tasting sessions (4 different categories)
History of beer styles
3) Draught Beer Quality
Draught system basics
Troubleshooting concepts
4) Pouring and Serving
Getting the best beer experience
Bottle vs. glass demonstration
Glassware concepts
Glassware handling and storage
5) Beer and Food
Pairing concepts
Cooking with beer concepts
Beer wheel
Beer and cheese
Beer and dessert
Food and beer tastings
Course Details:
Pre-requisites: none
Fees: $249 +GST
Class Size: 12 maximum
Sessions : 12 hours total
Passing Grade: 70% on final exam
Evaluation Methods: Multiple Choice and fill-in-the-blank
