Level 3 Course Outline

This program is geared to achieving the title of Beer Sommelier; a more detailed, extensive look at the world of beer. This is our most comprehensive course examining in depth, beer ingredients, brewing processes, draught beer systems and an introduction into beer glassware.  We also provide insight into facilitating beer tastings and beer dinners.  Our focus on beer and food continues in further detail.  One of the most important components of this level is the focus on beer judging, evaluating beer styles and developing sensory skills related to beer. Please note that all participants will have to present a beer of their choice to the class.
Learning Outcomes:
Demonstrate a clear understanding of sensory concepts with respect to beer

1.  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.
2. 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
3. Understand the differences between several major significant beer styles, citing appearance, aroma, body and finish expected in each style.
4. Present a research paper on selected beer styles
5. Explore a variety of beer styles through sensory evaluation.

Create and lead a tasting seminar

1. Research a beers that you are unfamiliar with, using the Internet, books and other resource materials
2. Record your tasting notes on each brand including place of origin, alcohol content and sensory notes
3. Introduce each beer to your group and include history, sensory descriptions and other relevant information

 Develop the skills to create a themed beer dinner

1. Design a 4 course beer dinner, using a theme of your choice
2. Document each course and include recipes, the appropriate beer and rationale for your pairing
3. Record your observations of a beer and cheese pairing (5 beers paired with 5 cheeses)

Construct/Observe a working draught system in a team environment

1. Explain the concepts and components of constructing quality draught beer systems.
2. Identify the key contributors of poor quality draught
3. Contrast and compare the various methods of draught line cleaning
4. In a group, select the proper components to construct a working draught system
5. Explain the steps required to create a working draught system

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

1. Brew, in a group setting, a batch of beer
2. Explain the choice of ingredients and summarize the brewing process used in the group brewing exercise. 
3. Summarize, in layman’s terms, the brewing process

 Comprehend the effect of glassware on the taste and aromas of beer

1. Exploring 3 different shapes of glassware, you will learn how the shape of a glass affects the flavours and aromas of beer.

​​​Click on the links below for a downloadable versions of the course outline.
Cost: Classroom  $1385 | Remote $1995 
Classroom sessions are 3 hours per class once a week for 15 weeks
Remote class include 15 weeks access to the online beer learning modules plus virtual beer tasting seminars

Course Content
Beer Dinner creation and facilitation
Facilitation Skills
Sensory Evaluation of Beer
Ingredients
Brewing Processes
Brewing Equipment
Packaging (Cans and Bottles)
Beer & Food Experiences
​Draught Beer Systems

Course Evaluation Methods
Tasting Notes Evaluation              20%
Tasting Facilitation                         10%
Beer Dinner Assignment                15%
Beer & Cheese Assignment             5%
Beer Style Research Assignment    5%
Written Exam                                    25%
Sensory Exam                                    20%