Focus on Flavor: Beer Characteristics, Quality, and Sensory Evaluation
Boost sales. Improve business.
Restaurants, bars, and breweries can serve great beer, but can your employees answer questions about the beers on tap? Do they know how to properly pour and serve beer or detect off flavors from spoiled beer and dirty draft lines?
This course will train your servers to be experts in the field. Participants will learn the history of different beer styles, methods to detect off-flavors, and how to suggest general flavor profiles to customers to pair with their food or to suit their preferences.
This expertise will help your staff provide customers with a quality experience that will help boost sales and improve business.
Participants must be at least 21 years of age.
- David Kozloski, Head Brewer and Co-founder of GearHouse Brewing Company, Chambersburg, PA
- Dr. Alison E Feeney, Professor of Geography of Earth Science, Shippensburg University and author of For the Love of Beer: Pennsylvania Breweries
Dates: Mondays; February 27, March 13, March 27, and April 3
Time: 7:00 – 9:30 PM
Required Materials: Students will be expected to purchase approximately 12 bottles of beer from a suggested beer list.
Sensory evaluation is essential. This course will cover the industry standards for traditional beer styles, their history, ingredients, flavors, and parameters, along with off-flavors knowledge and how to detect and avoid errors in your brewery.
The course will also cover information on proper storage, maintenance, and serving so that you can provide the best possible product to your customers.
Successful completion of the course can also prepare you for the Cicerone® Certified Beer Server exam. Past class participants have passed this exam.