WSET Level 2 Award in Beer | 3 Week Course | Manchester

Description

This is a 3 week course format. 1 day per week on the same day. Classroom times: 10:00am-5.30pm.

Please note we use several venues in Manchester city centre for courses, based on room availability. The venue will be confirmed in the welcome email sent around 10 days before the start date.

If you’re a beer or hospitality professional, you’ll be able to offer valuable guidance on selection and service to your colleagues and customers. If you’re a beer enthusiast, you’ll know exactly what to look for when choosing beers for any occasion.

What’s covered?

• The main ingredients used in beer production, how they are processed and their influence on the style of beer produced.
  Malt and adjuncts, water, hops and other flavourings, yeast and bacteria
• How beer production influences the style and quality of beer: alcoholic fermentation process, brewing process, brewing equipment, beer production options, spontaneous and mixed culture fermentation options.
• The key principles and processes involved in the storage and service of beer: Ideal conditions for storage, packaging and shelf life, service temperatures, glassware, beer on tap, bottled beer, common faults, beer and food.
• How over 60 beer styles are produced and labelled and their typical characteristics: Malt-driven lagers, malt-driven ales, hop-driven lagers, hop-driven ales, yeast-driven ales, mixed fermentation styles, other speciality beers.

You’ll taste at least 24 beers, covering a range of styles.

The course ends in a 1 hour exam  at the end of the 3rd day, which must be taken in person. It is a 50 question multiple-choice exam and you must score at least 55% (28 marks out of 50) to pass. There is a private study requirement of at least 11 hours before & between the sessions.

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 details about the course and exam here in the course specification