Siebel Institute Professional Beer Tasting and Styles Course
The Siebel Institute of Technology is offering the Professional Beer Tasting & Styles Course (6 - 7 September 2007) to those involved in the production, distribution, sale and service of beer.
This two-day hands-on workshop gives participants a solid foundation of beer knowledge, with a special emphasis on beer styles and tasting. Designed and created by brewing historian and beer style expert Randy Mosher, students learn about the world of beer styles through presentations that include:
Section 1 Introduction
- What is beer?
- Beer in context: lifestyle and diet, culture, seasons
- A Little Beer History: beginnings, medieval to modern, the American beer story, craft beer revolution
Section 2 - Sensory
- Techniques for sensory evaluation: practical tips for evaluating beer, sources of flavour and aroma
- The taste of beer: beer aroma and the flavour wheel
- Formal tasting: types of tastings, competitive judging, evaluation forms
- Informal tasting: settings and methods, tasting glasses
Section 3 - Beer by the Numbers
- Gravity / strength of “wort”, alcohol, colour, bitterness,
- A question of balance
Section 4 - Common Defects of Beer
- Including tasting of beers spiked with off-flavours: raw materials, brewhouse, fermentation, maturation
- Mishandling: age, draft system problems, light
Section 5 - The Process of Brewing
- Beer ingredient analysis
- The brewing process
Section 6 - What is a Style?
An introduction to the definitions of beer styles, followed by more detailed presentations of the major beer styles.
Section 7 - Ales of the United Kingdom
Section 8 - Lager
Section 9 - European Ales
Section 10 - Belgium & France
Section 11 - New American Classics
Section 12 - Serving & Storing Beer
Section 13 - Beer & Food
Siebel Institute of Technology offers courses that give students the skills they need to work in the specialty beer market. For more information about the Professional Beer Tasting & Styles Course, contact Keith Lemcke at
