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Craft Beverage Continuing Education
The goal of The Business of Beer certificate is to introduce the student to beer and the beer industry through a study of "Beerology" and "Beeronomics". Students finishing both parts will receive a certificate and should have a stronger understanding of the industry and be able to discern if continuing study of the subject will be beneficial for future career opportunities. Students should be prepared to take a level 1 beer examination following their certificate if they choose.
Part 1: Beerology - 2014 Spring/Summer Dates: 6/9/14 or 8/4/14
The goal of the Beerology classes is to introduce the student to beer as a defined subject. By learning the basics of beer history, styles and sensory evaluation the student should have a solid base for future classes in beverage management or brewing.
Introduction to Beer : This class will introduce the student to the building blocks of beer. Topics will include the history of beer and the beer industry, ingredient identification and purpose, steps of the brewing process and an introduction to the styles of beer. This is a lecture course - 3 hours
Ales-Introduction and Appreciation : Students will be introduced to Ale from Production to Evaluation. Topics will include Ale service and glassware specifications, styles, sensory evaluation and food pairings. This is a lecture and tasting course - 3 hours
Lagers-Introduction and Appreciation : Students will be introduced to Lager from Production to Evaluation. Topics will include Lager service and glassware specifications, styles, sensory evaluation and food pairings. This is a lecture and tasting course - 3 hours
Total 9 hours - Total Fee: $106.40
Part 2: Beeronomics - 2014 Winter Start Date: 3/11
The goal of the Beeronomics classes is to introduce the student to the manufacturing and supply chain of beer as it works its way to its final destination, the customer. By experiencing the basics of the beer industry, the student should have a solid understanding of the industry and jobs required for its growth and success.
Brewery Business : Students will join instructors and brewery staff on a tour of a local brewery. Topics discussed will include the brewing process, jobs within the brewery, and sales and marketing of the beer. This is a lecture course - 3 hours
Distribution and Sales : Students will join instructors and distributor staff on a tour of a beverage distributor. Topics discussed will include the brand representation and contracting, distribution regulations, jobs within the distributorship, and sales and marketing of the products. This is a lecture course - 3 hours
Beer Management : Students will join instructors and beverage managers on a tour of a high volume on-premise beverage operation. Topics discussed will include the purchasing/inventory, handling/storage, legal regulations, jobs within the operation, and sales and service of the products. This is a lecture course - 3 hours
Total 9 hours - Total Fee: $106.40
Registration Fee: $70
Supply Fee: $30
Insurance Fee: $1.40
Tech Fee: $5.00
Beer Styles - Navigator Certificate
Students who complete the four course offerings of the Beer Styles Certificate will gain extensive knowledge of the beer styles and brewing processes of each region covered. Classic examples of each style will be offered. These styles account for the vast majority of recognized beer styles and will prepare the student for a wide range of industry tests on the topic.
Beer Styles of Belgium - Students will be introduced to the rich brewing history of Belgium. Many recognized styles will be covered along with detailed information regarding brewing processes and ingredients. 2014 Winter Start Date: 2/10
Beer Styles of Germany - Students will learn the rich history of German brewing and become familiar with many beer styles from the region. Special attention will be paid to unique brewing processes and ingredients based on the local climate. 2014 Winter Start Date: 1/6
Beer Styles of Great Britain - Students will learn the brewing history of Great Britain, be introduced to local adaptations of brewing processes and ingredients and become familiar with many recognized styles from the region. 2014 Winter Start Dates: 2/10
Beer Styles of the United States - Students will be exposed to many of the most prevalent US beer styles and learn about the history of brewing in America. Special attention will be given to regional variations in style and process due to climate and ingredients. 2014 Winter Start Dates: 3/10
Hi-Wire Brew Day - Only open to 5 students 2014 Spring/Summer Date: Tues., 6/0, 7am-6pm, Boxed Lunch Included
Wicked Weed Brew Day - Only open to 5 students Coming in Fall 2014
Beer Ingredients: Malt - 2014 Winter Start Date: 4/7
In this class students will learn about the fermentable ingredients used in beer production and how they are made. Detail will be given to different varieties of barley, how malted barley is produced and how different raw materials and processing techniques effect beer production and flavor. The final day of class will be held at Riverbend Malts, Asheville's local malt house. Instructor, Cliff Mori.
Beer Ingredients: Yeast - 2014 Winter Start Date: 1/7
This course introduces students to yeast, and its pivotal role in the brewing process. Students will learn the dynamic attributes yeast can produce in beer from around the world. The class will highlight flavors and sensory analysis of yeast strains as well as hands on experience at a brewery. Matt McComish, Instructor.
Hops n' Beer - 2014 Winter Start Date: 4/1
This course introduces students to hops, a critical ingredient of the beer making process. Distinguish and learn about hop varieties by taste and aroma from beers around the world, and the role hops play in beer. Learn from local hop-growers techniques and the varieties to grow and maintain hops here in North Carolina. Matt McComish, Instructor.
Critical Tasting and Basic Off-Flavors Training - 2014 Winter Start Date: 3/10 and 2014 Spring/Summer Start Date: 7/14
Students will be taught to identify many raw materials in finished beers as well as develop a deep understanding of how beer ingredients affect beer flavors and aromas. In addition, students will be trained to detect many common off flavors in beer and learn how to prevent them. Valid proof of identification is required at registration. Instructor, Cliff Mori.