This course is currently only available for study in the English language, as other language versions become available, we will inform you on the appropriate course descriptor pages.

Who should attend?

The WSET Level 2 Award in Beer focuses on how key ingredients and production processes influence the style and quality of beer. It will also teach you how to taste, describe and evaluate the quality of beer.

If you’re a beer or hospitality professional, you’ll be able to offer valuable guidance on selection and service to your colleagues and customers. If you’re a beer enthusiast, you’ll know exactly what to look for when choosing beers for any occasion.

How will you benefit?

On successful completion of the course, participants will be able to describe and compare beer styles brewed with internationally and regionally important malts, as well as explain the use and importance of hops and adjuncts to each beer style.

What’s covered?

• The main ingredients used in beer production, how they are processed and their influence on the style of beer produced
  • Malt and adjuncts, water, hops and other flavourings, yeast and bacteria
• How beer production influences the style and quality of beer.
  • alcoholic fermentation process, brewing process, brewing equipment, beer production options, spontaneous and mixed culture fermentation options
• The key principles and processes involved in the storage and service of beer
  • Ideal conditions for storage, packaging and shelf life, service temperatures, glassware, beer on tap, bottled beer, common faults, beer and food
• How over 60 beer styles are produced and labelled and their typical characteristics.
  • Malt-driven lagers, malt-driven ales, hop-driven lagers, hop-driven ales, yeast-driven ales, mixed fermentation styles, other speciality beers

Examination requirements for the Level 2 WSET® Award in Beer :

Successfully complete

• an examination which consists of 50 multiple choice questions

N.B. Instruction, course material and examination are in the English language.