• The main ingredients used to make beer

  • Malt and other sugar sources, water, hops, yeast

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• The main production steps used to make beer

  • Malting, Brewing

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• The principles of successful beer storage, service and food pairing

  • Beer storage and service: keeping beer fresh, glassware, pouring keg beer, opening and pouring bottled beer, service temperature

  • Common beer faults: staling, light strike (skunking), bacterial infection

  • Food and beer: Preferences, sensitivities, interactions, application and other considerations

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• The characteristics of a range of key beer styles

  • Malt-driven styles: American or international pale lager, Munich Helles, Blonde ale,  Munich Dunkel, Brown ale, Porter and Stout, Barley wine

  • Hop-driven styles: Traditional Czech / German Pilsner, Bitter, American pale ale, American IPA, Hazy IPA

  • Yeast driven styles: Weissbier, Dubbel, Tripel, Saison, Witbier

  • Sour styles: Berliner Weise, Geuze (Gueuze)

Upon completion you’ll gain a globally recognised qualification and the knowledge to help you explore the world of beer in greater depth.