Local Wine Events

Learning Outcomes:

1.  Demonstrate a clear understanding of sensory concepts with respect to beer

     a.  During a blind taste test of defective beers, evaluate the aromas and flavours of each beer, record the flaws and summarize your findings in the categories of appearance, aroma, flavour and finish.

     b.  During a blind taste test of various beer styles, evaluate the appearance, aromas and flavours, identify the appropriate style of each beer and present your findings with your rationale

     c.  Describe in chart form, 12 significant beer styles of your choice, citing appearance, aroma, body and finish expected in each style.

2.  Create and lead a tasting seminar 

     a.  Research 4 beers that you are unfamiliar with, using the Internet, books and other resource materials

     b.  Record your tasting notes on each brand including place of origin, alcohol content and sensory notes

     c.  Introduce each beer to your group and include history, sensory descriptions and other relevant information

3.  Plan, prepare and assist in executing a culminating beer dinner 

     a.  In a group, design a 4 course beer dinner, using a theme of your choice

     b.  Document each course and include recipes, the appropriate beer and rationale for your pairing

     c.  Demonstrate cooking with beer principles by preparing one course (with your group)

     d.  Present the beer and food course to the entire class, during the culminating beer dinner

4.  Construct a working draught system in a team environment 

     a.  Explain the concepts and components of constructing quality draught beer systems.

     b.  Identify the key contributors of poor quality draught

     c.  Contrast and compare the various methods of draught line cleaning

     d.  In a group, select the proper components to construct a working draught system

     e.  Explain the steps required to create a working draught system

5.  Display a comprehensive knowledge of ingredients and processes required to produce beer

     a.  Brew, in a group setting, a batch of beer

     b.  Explain the choice of ingredients and summarize the brewing process used in the group brewing exercise.

     c.  Summarize, in layman’s terms, the brewing process

Course Content:

1)  Brewing Concepts

• Malt quality
• Hops quality

2)  Beer Styles

• Sensory concepts and training
• Obscure beer styles
• Blind tasting

3)  Beer and Food

• Design, plan a beer dinner or tasting seminar(group project)
• Review concepts