Description
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.
Teacher: None – Independent Learning
Tasting session and learning support via email provided by Briony Liebich
Difficulty: Beginner
Date: Online courses start every 6 weeks. See timetable and select a time period that suits you.
Location: 100% Online! Including the Exam
Course Duration: This self-paced online course delivers expert wine education without the pressure of a class schedule. It should take at least 6 hours to work though the the course material
Course Description
The WSET Level 1 Award in Beer is a beginner-level beer qualification, ideal for anyone at the very start of their beer journey.
Learning though sight, smell and taste, you’ll become familiar with a range of beer styles and how they are made.
If you work with beer, you’ll be able to answer customer queries with confidence and provide helpful recommendations. If you’re learning for fun, you’ll feel inspired to explore new styles and know how to get the most out of every glass.
Packed with activities, this course will provide essential foundations in:
- beer ingredients and production
- the principles of storage, service and food pairing
- the characteristics of 20 key beer styles – from lagers to lambics
- how to taste and describe beer using WSET’s Systematic Approach to Tasting
Online Course Dates:
Registration Closes
Course Opens
Course ClosesÂ
Recommended Exam DateÂ
29 December 2025
12 January 2026
8 February 2026
15 February 2026
26 January 2026
9 February 2026
8 March 2026
15 March 2026
23 February 2026
9 March 2025
5 April 2026
12 April 2026
23 March 2026
6 April 2026
3 May 2026
10 May 2026
20 April 2026
4 May 2026
31 May 2026
7 June 2026
18 May 2026
1 June 2026
28 June 2026
5 July 2026
15 June 2026
29 June 2026
26 July 2026
2 August 2026
Learning Outcomes
Module 1: What is beer and how is it made?
- List and state the purpose of the main ingredients used in beer production.Â
- List and state the purpose of the main production steps used in beer production.Â
- Recall how to use the SAT and Beer-lexicon to assess and evaluate the quality of a beer.Â
Module 2: Malt and other sources of sugar
- Sugar that are commonly used to make beer.Â
- List the three stages of malting.Â
- State the characteristics of base malts and speciality malts.Â
- State the characteristics of the other sources of sugar used to make beer.Â
Module 3: Hops and Yeast
- Identify the part of the hop plant used in brewing.Â
- List the different varieties of hops used in brewing and state their characteristics.Â
- State how hops are used in brewing.Â
- List some other flavourings that are used in brewing.Â
- List the different types of yeast and microorganisms used to make beer.Â
- State how yeast and other microorganisms are used to make beer.Â
Module 4: Styles of Beer
- Name the malt-driven styles of beer and state their key characteristics.Â
- Name the hop-driven styles of beer and state their key characteristics.Â
- Name the yeast-driven styles of beer and state their key characteristics.Â
- Name the sour styles of beer and state their key characteristicsÂ
Module 5: Storage and service of beer
- State the key practices in the storage and service of beer.Â
- State the common faults found in beer.Â
- State the key considerations when making a food and beer pairing recommendation.Â
Tasting Samples
Tasting samples are not included in the self paced course, however you will receive recommendations to source yourself
Entry Requirements
There are no entry requirements for this qualification – it is suitable for complete beginners.
You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting. However, this is not a barrier to successfully completing the qualification.
Study Hours & Examination:
This course is self paced, therefore there are no set hours. The online modules should be followed in sequential order over four-week window. The course material should take about six hours in total to complete, not including the exam and revision.
Exam revision should take a minimum of 1 hour, you will then take the 45 minute exam of 30 multiple choice questions
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