BREW 160 Styles Sensory & Food Pairing
(Contact Hours: 4) Through this course students will gain knowledge of world beer styles and sensory skill training in evaluating and judging beer. The industry accepted Beer Flavor Wheel will be used to define sensory attributes of specific styles and to develop skill in determining off-flavors. An understanding of sensory panel training, experimental design of sensory tests, and statistical evaluation of panel results will be covered. Additionally, this course will provide students with knowledge of beer styles and sensory skill training in pairing beer with food, where students will learn attributes of different beer and food combinations and prepare food and beer pairings. Skills related to effective customer relations and interaction will be emphasized. This course is intended to help prepare students for the Cicerone (R) Certified Beer server exam*. Minimum benchmarks will be enforced.
*This course is not affiliated with or endorsed by the Cicerone (R) Certification Program.