Brewing basics, tasting and Sales is a great course for new FOH employees looking to hone their brewing knowledge, beer service, and sales skills. This course will provide an overview of the brewing and fermentation processes, tap line maintenance, and proper pouring procedures. We will discover how each of these contribute to flavor. Then we will break down beers by their organoleptic properties, pinpoint positive and negative flavor and aroma compounds, and where they originate. We will practice descriptive analysis and put it into practice focused tasting and pairing. If you're looking to understand the nuances of brewing and beer to improve your service skills, this is the class for you.
Front and back of house and brewery management and staff. The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry.
- Brewing Overview
- How to pour a beer
- Classification of beers
- What is sensory science
- Sensory descriptions
- How to pair foods
- Explain how the brewing process works
- Link ingredients and processing aspect to flavors
- Understand what differentiates beer styles
- Describe how to pour a beer properly into appropriate glassware
- Discuss tap maintenance and its effect on flavor
- Understand how to pair beer to foods
- Discover your sales pitch to your average customer
- Compare different beers of the same style
Group exercises include:
- Practice describing beers. Do a blind tasting. Challenge if they can identify their own product.
- Blind taste two beers. Describe them and guess the style.
- Taste two beers of the same style knowing what they are and suggest food pairings based on the generated flavor description.
- Taste the fourth set of two beers with other sensory challenges (like noise) see if they taste a difference with vs without
- Review the list of descriptions for all in house beers and suggest similar beers from other breweries that may be like the seasonal beers
- Customer service walk through:
- Scenario 1: The customer likes a certain style of beer from another brewery, what would the employee suggest from their own brewery?
- Scenario 2: The customer chooses a specific beer. What food would the employee recommend?
- Scenario 3: The customer chooses a specific appetizer. What would the employee recommend going with it? What questions might they ask the customer?
- Scenario 4: As a customer, you and your friends are served a round of beers. The beers appearances vary based on the pour style of bartender and the carbonation of the beer. There are several issues with the pours, listed out below. How are you feeling in this moment? What would you do in this situation?
- Scenario 5: Role play: One person is a customer with an allergen. They notice the seasonal beer has that allergen in it and let the server know they are allergic. What would person two recommend they do as a server? What are some precautions that might be taken around allergens considering how tap lines, kegs, and glassware are managed at the brewery?
Delivered online with a live instructor at a scheduled date and time.
Brewing basics, tasting and Sales is a great course for new FOH employees looking to hone their brewing knowledge, beer service, and sales skills. This course will provide an overview of the brewing and fermentation processes, tap line maintenance, and proper pouring procedures. We will discover how each of these contribute to flavor. Then we will break down beers by their organoleptic properties, pinpoint positive and negative flavor and aroma compounds, and where they originate. We will practice descriptive analysis and put it into practice focused tasting and pairing. If you're looking to understand the nuances of brewing and beer to improve your service skills, this is the class for you.
Front and back of house and brewery management and staff. The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry.
- Brewing Overview
- How to pour a beer
- Classification of beers
- What is sensory science
- Sensory descriptions
- How to pair foods
- Explain how the brewing process works
- Link ingredients and processing aspect to flavors
- Understand what differentiates beer styles
- Describe how to pour a beer properly into appropriate glassware
- Discuss tap maintenance and its effect on flavor
- Understand how to pair beer to foods
- Discover your sales pitch to your average customer
- Compare different beers of the same style
Group exercises include:
- Practice describing beers. Do a blind tasting. Challenge if they can identify their own product.
- Blind taste two beers. Describe them and guess the style.
- Taste two beers of the same style knowing what they are and suggest food pairings based on the generated flavor description.
- Taste the fourth set of two beers with other sensory challenges (like noise) see if they taste a difference with vs without
- Review the list of descriptions for all in house beers and suggest similar beers from other breweries that may be like the seasonal beers
- Customer service walk through:
- Scenario 1: The customer likes a certain style of beer from another brewery, what would the employee suggest from their own brewery?
- Scenario 2: The customer chooses a specific beer. What food would the employee recommend?
- Scenario 3: The customer chooses a specific appetizer. What would the employee recommend going with it? What questions might they ask the customer?
- Scenario 4: As a customer, you and your friends are served a round of beers. The beers appearances vary based on the pour style of bartender and the carbonation of the beer. There are several issues with the pours, listed out below. How are you feeling in this moment? What would you do in this situation?
- Scenario 5: Role play: One person is a customer with an allergen. They notice the seasonal beer has that allergen in it and let the server know they are allergic. What would person two recommend they do as a server? What are some precautions that might be taken around allergens considering how tap lines, kegs, and glassware are managed at the brewery?
Delivered online with a live instructor at a scheduled date and time.