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Beer

Tags:   Educational   Beer  

Course Description

This course is designed and developed for participants who wish to further their knowledge of beer for use in the following: a) the hospitality industry b) as a agent for a brewer/distributor of beer c) beverage alcohol education. The focus is to provide more detailed insights into brewing ingredients and processes, draught systems while introducing Canadian brewing history and further investigating negative sensory components.

This is an 8 week course running on Tuesday evenings, from 7pm to 10pm (Exam is done on the final day). The schedule for this course is July 3rd, 10th, 17th, 24th, August 7th, 14th, 21st and 28th.

Passing Grade:  70% on final exam

Evaluation Methods:  2 short answer tests and 1 culminating assignment

Learning Outcomes:

1.  Demonstrate the essential knowledge required to explain the key components of beer

a. Recognize and record the impact of a variety of ingredients in beer

b. Differentiate and discuss various brewing concepts

c. Compare various beer styles and record their sensory components

d. Recognize and describe, in a blind tasting, the off flavours found in beer

e. Evaluate and record your personal observations while tasting a variety of beer styles

2.  Discuss and recognize the importance of beer in Canada’s history

a. Appreciate the impact that several brewers had on the development of beer in Canada

b. Describe several key historical events and report on the impact on beer culture globally

3.  Display a comprehensive knowledge of beer and food pairings

a. Taste, smell a variety of cheeses and record your observations including the pairing with one style of beer

b. Prepare, cook and participate in a 4 course beer dinner

c. Identify and record the application of pairing concepts with each course

4.  Demonstrate a comprehensive understanding of the components required to deliver good quality draught beer

a.     Participate in a draught workshop and display proficiency at dismantling and reconstructing draught faucets and couplers

b. Recognize the need for different dispense gases based on the concepts of internal pressure, temperature and distance

c. Explain the steps necessary to ensure proper pouring and delivery of draught beer

d. Identify key insights and trends in the Canadian and Global beer industry and be able to explain their importance to brewers and relevance to consumers

1)  Brewing Concepts

• Malt (history, variety, characteristics) 
• Hops (history, variety, characteristics) 
• Mineral requirements of brewing
• Fermentation concepts 
• Aging & filtration
• Packaging 
• Brewing concepts 
• Canadian brewing History

2)  Beer Styles

• Ales and their history, tasting 
• Lagers and their history, tasting 
• Off Flavours and their origins

3)  Beer and Food

• Cheese styles
• Beer and Cheese tasting
• Cooking with Beer (hands on) ie. Soups, starters, mains/desserts

4)  Draught Beer Quality

• Draught system components ie. Faucets, couplers, fobs, kegs, regulators
• Dispense gases
• Care and maintenance
• Troubleshooting exercise (hands on)

5)  Pouring and Serving

• Enhancing the Guest Experience
• Selling concepts
• Glassware
• Profitability
• Canadian Beer Industry insights and trends
• Pouring and serving demonstration
• Pouring and serving competition

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