Description
Please note: Registration for WSET Level 1 Award in Wines class close one weeks before class due to the ordering of learning materials and exams from WSET London – Contact Jenny Polack at courses@bacchusenterprise to register your interest
Wineism
Address: Albion Fine Trades, Tenancy 1C and, 1D/97 Sandgate Rd, Albion QLD 4010, Australia
Course Duration: This qualification has a minimum requirement of six hours of guided study time with a 45 minute closed book multiple choice exam. No study outside of this is required.
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 and tastings, 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
Course Date:
More Dates Coming Soon
Registration closes
Registration and payment closes:
Three weeks before first class, more dates coming soon
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.
- List and state the purpose of the main production steps used in beer production.
- Recall how to use the SAT and Beer-lexicon to assess and evaluate the quality of a beer.
Module 2: Malt and other sources of sugar
- Sugar that are commonly used to make beer.
- List the three stages of malting.
- State the characteristics of base malts and speciality malts.
- State the characteristics of the other sources of sugar used to make beer.
Module 3: Hopes and Yeast
- Identify the part of the hop plant used in brewing.
- List the different varieties of hops used in brewing and state their characteristics.
- State how hops are used in brewing.
- List some other flavourings that are used in brewing.
- List the different types of yeast and microorganisms used to make beer.
- State how yeast and other microorganisms are used to make beer.
Module 4: Styles of Beer
- Name the malt-driven styles of beer and state their key characteristics.
- Name the hop-driven styles of beer and state their key characteristics.
- Name the yeast-driven styles of beer and state their key characteristics.
- Name the sour styles of beer and state their key characteristics
Module 5: Storage and service of beer
- State the key practices in the storage and service of beer.
- State the common faults found in beer.
- State the key considerations when making a food and beer pairing recommendation.
Tasting Samples
Students will have the opportunity to sample an array of different beer styles including malt-driven, hop-driven, yeast-driven and sour styles.
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:
Students will take part in six hours of guided learning which includes an exam. No private study is required.
Your learning will be assessed by a closed-book exam of 30 multiple-choice questions to be completed in 45 minutes.
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