Contents:
- History of beer
- Raw materials with tasting of German beer styles
- Brewery tour: From stalk to glass
- Theory of beer production
- Sensory analysis with tasting of Belgian beer styles
- Project work
- Discussion of the examination requirements
- Theory of pairing beers and food
- Food pairing practice
- Beer darts (by arrangement)
- Dispensing systems: theory and practice
- Glassware
- English beer styles
- Seminar evening with project work and completion
- Weekly discussion of the individual areas
- Open questions and exam preparation
- Practical and written certificate examination
- Seminar evening with project work and completion
- Project work: presentation and beer tasting of the individual participants