Course Outline

This is an introductory course in beer education designed for beer enthusiasts interested in furthering their beer knowledge and interest in beer. The focus will be on brewing ingredients & processes, ,beer tasting concepts, pouring & serving beer, draught beer system basics, beer and food pairings.
Learning Outcomes:
Demonstrate a clear understanding of sensory concepts with respect to beer

1. During a blind taste test of various beer styles, evaluate the appearance, aromas and flavours, identify the beer which is closest to true-to-style and present your findings with your rationale
2. Explore through sensory evaluation 16 significant beer styles.
3. Through a water quality seminar, understand the impact that minerals have on the final presentation of beer. 
4. Utilizing the concepts of glassware shape and size, determine how a beer changes its flavour profile in a variety of 3 glasses.

Create a beer portfolio

1. Based on an existing food menu, you will create a beer portfolio for a restaurant in a specific city and be able to explain your rationale on why each beer is recommended
2. Record your tasting notes on each brand including place of origin, alcohol content and sensory notes

Develop the critical thinking required to assess beer & food pairings

1. Based on a variety of menu options, you will pick a beer you think will match best based on the concepts of cut, complement and contrast
2. Based on a variety of menu options, you will record the sensory experience of using a variety of different beers with each course
3. Document each course and include recipes, the appropriate beer and rationale for your pairing

 Evaluation Details
Beer & Food (20)

• Through a series of 6 food and beer pairing exercises, choose the 4 pairings you think are best.  You will need to defend your choices in a written report

Blind Tastings (15)

• Through a series of 25 separate blind tastings, you will be required to submit your tastings notes for grading. 

Portfolio Assignment (15)

• You will receive a menu from a restaurant.  The task is to create a beer portfolio for a unique location (a new build) using your skills in sensory evaluation and beer & food pairing.

Facilitation (5)

• You will be required to present a beer of your choice to the class.  You must follow the Level 3 facilitation skills exercise which must include history of the style, brand and brewery plus tasting notes.

Mid Term Exam – Beer Dinner (15)

• You will be given a series of recipes and a beer style guide. You will be required to create a 4-course beer dinner paired with a style of beer. A rationale and defense of your decisions must accompany this exam.

 Exam – Beer & Food (15)

• You will be given 4 food items and a choice of 20 different beer styles.  You must choose 1 beer for each food item as a beer dinner.  Grading will include a written submission plus a verbal defense of your rationale.

Exam – Sensory (15)

• You will review 3 separate tastings with 4 beers each.  You must review each beer and choose the truest to style based on your observations.

Cost: Classroom  $2500
Other: Passing grade is 70% on the final test 
Classroom sessions are 3 hours per class once a week for 15 weeks

Course Content
Beer Portfolio Management
Beer Tasting & Sensory Evaluation
Beer Styles & Beer Categorization
Beer & Food

Evaluation Methods
Beer Portfolio Assignment                     15%
Blind tasting notes                                   15%
Beer & Food Pairing notes                      20%
Tasting Facilitation                                     5%
Exams                                                          45%
Beer Dinner Exam -15%
Beer & Food Exam -15%
Beer Styles - 15%