Who should attend?
The Level 1 – Introduction to Beer & Service of Beer, is an essential course for all who need to suggest and serve beer appropriately in a restaurant, hotel or bar environment.
This course is also appropriate for consumers just interested in learning more about beer in general and how to enjoy their beer in an appropriate way to the style they have chosen.
How will you benefit?
You will learn about how beer is made, its ingredients and how they impact on flavour. You will sample a range of beer styles and also learn to recognise some of the more common faults.
How to store beer, maintain and clean the equipment for service in a food environment.
At the end of the course, you will be able to communicate knowledgeably about beer with customers and professionals which will enhance your professional status in the profession.
- beer ingredients and brewing processes
- main beer styles & how to recognise them
- beer flavour and evaluation
- faults in beer and how to recognise them
- how to recognise flavour changes in beer
- hygiene controls for beer service
- glasses for service of beer
- main styles of beer and their differences in the production process
- commercially available packaging of beer
- storage of beer and rotation of stock – guidance for storage time
- service temperature for serving beer according to style
- matching food with beer
Required prior knowledge: – none
Guided learning hours: – it is recommended that the teaching time for this Level 1 course is no less than 6 hours and should not be more than 9 hours.
To gain this qualification, candidates will be required to successfully complete:
Unit 1 (Theory)
- Thirty (30) multiple choice questions
Duration of the time-constrained exercice:
- forty-five (45) minutes
The examination will be marked by – The Beverage Institute in Switzerland
Learning outcomes – at the end of this course, the candidate will be able to:
- describe, in simple terms, the beer production process
- explain the main differences in the production of the main styles of beer
- discuss the flavour profile of the main styles of beer and explain the differences between them
- understand the importance of maintaining equipment and sanitising for draught beer
- explain, in simple terms the importance of rotating stock
- recognise the main faults that can be found in beer
Progression Routes – upon completion of the Level 1 – in Beer course, the candidate may progress to the following courses:
Introduction to Brewing in Practice: – the course provides an introduction for beginners to the technical brewing and packaging of beer. The course covers the practial and technicla introduction to the process and requirements of brewing on a “Craft” or “small” scale.