WSET Level 1 Award in Beer | Evening Course | Manchester

Description

A 3 week, 2 hour evening course format.Classroom times: 7:00pm-9:00pm

What’s Covered?

• The main ingredients used to make beer: malt and other sugar sources, water, hops, yeast.
• The main production steps used to make beer: malting, brewing
• 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.
• The characteristics of a range of key beer styles:

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 or German pilsner, Bitter, American pale ale, American IPA, Hazy IPA
• Yeast driven styles: Weissbier, Dubbel, Tripel, Saison, Witbier
• Sour styles: Berliner weisse, Geuze (gueuze)

Your student workbook is handed out at the start of the first session & you’ll taste at least 10 beers covering a range of styles.

The course ends in an exam which must be taken in person. It is a 30 question multiple-choice pass/fail exam and you must score 70% (21 marks out of 30) or above to complete the paper.

Don’t worry, you will be taught everything you need to know by your expert tutor! Those who pass will get a digital certificate, which you can print or share a direct link to with employers.

You can find out more about the course and how the exam works here.