We have updated the Master Syllabus
with a few new beer styles and a
complete re-write of the beer and
food section. You can
to access the PDF of
the complete new syllabus. What
follows is an outline of the new
Master Syllabus for those who want a
quick preview.
I. Keeping and Serving
beer
A. Purchasing and accepting beer
B. Serving alcohol
C. Beer Storage
D. Draft Systems and Their
Maintenance
E. Beer Glassware
F. Serving Bottled Beer
G. Serving Draft Beer
H. Special situations
I. Economics of beer retailing
II. Beer Styles
A. Reasons for and
identification of beer styles
B. History, characteristics and
flavor attributes of individual
styles
III. Beer Flavor and
Evaluation
A. Taste & Flavor
B. Identify normal flavors of
beer and their source
C. Identify common beer flavors
by name and source
D. Identify "off" beers that
should be replaced or removed
from sale.
E. Identify beer flavors
according to the styles in which
they should be found
F. Distinguish between beer
styles on the basis of
appearance, aroma and flavor
IV. Beer ingredients and
brewing processes
A. Ingredients
B. Processes
V. Pairing Beer with Food
A. Understanding of why beer and
food are such good partners
B. Familiarity with the
principles of the beer and food
pairing process
C. Familiarity with pairing beer
and various meal parts, and
creating full beer dinner
menus
D. Familiarity of beer as a
cooking ingredient
E. Familiarity with
traditional beer-centric
cuisines and pairings
