WSET Level 2 Award in Beer: Online | Self-Paced

Please Note: Registration closes two weeks before the first class. Online classes run continuously throughout the year. Take a look at the timetable below and select the course time period you want to enrol in.

Course Description

Key goals and Knowledge Outcomes

• Recall how to use the SAT and Beer-lexicon to assess and evaluate the quality of a beer 

• Describe how grains and hops are processed in beer production and how they influence style. 
• List the main types of malted barley and state their characteristics. 
• State the characteristics of the other grains and sources of sugar used to make beer. 
• Describe how water influences style through its impact on the flavour profile. 
• List the different varieties of hops used in brewing and state their characteristics. 
• List the different hop products and some other flavourings that are used in brewing. 
• Describe how yeast and bacteria are used in beer production and their influence on style. 
• List the different types of yeast and their characteristics. 

• Describe the processes of milling, mashing and mash separation, wort boiling and how hop additions influence the final beer. 
• Describe how wort is prepared for fermentation. 
• Describe the processes of maturation, carbonation, filtration, cask-conditioning, packaging and pasteurisation and how they influence the final beer. 

• Identify the terms used to describe different beer styles and describe the typical characteristics of the beer associated with these labelling terms. 
• Describe malted barley, other grains and adjuncts, hop, and yeast and bacteria options used in the production of different beer styles. 
• Describe brewing processes used to produce different beer styles. 

• State the ideal conditions for storing beer. 
• State the recommended temperatures and correct procedures for serving beer. 
• Describe how common faults affect the aromas and flavours of beer. 
• State the key considerations when making a food and beer pairing recommendation. 

Tasting Samples