Description
Please note: Registration for WSET Level 2 Award in Wines class closes two 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
Course Duration:
This qualification has a minimum requirement of 28 hours of study. This includes: 16 hours of guided learning with a WSET course provider, 11 hours of private study and a one-hour exam
Course Description
The WSET Level 2 Award in Beer is an intermediate level beer qualification is for anyone eager to expand their knowledge of beer. You’ll gain insights into beer selection, service, and styles. For beer enthusiasts, this qualification provides a deeper understanding of beer selection and tasting principles.
Level 2 Award in Beer is longer and more in-depth course than Level 1 and allows students to cover the essentials in greater detail, including:
- the main ingredients used in beer production and how they’re processed
- how production influences the way beer looks, tastes and smells
- the key principles and processes involved in beer storage, service and food pairing
- the characteristics of over 60 beer styles, including speciality beers, and how they are produced and labelled
- how to taste, describe and assess beer, using our Systematic Approach to Tasting
Course Date:
More Dates Coming Soon
Registration and payment closes: Two weeks before first class, more dates coming soon
Key goals and Knowledge Outcomes
Module 1: Introduction to beer and tasting
-
Recall how to use the SAT and Beer-lexicon to assess and evaluate the quality of a beer
Module 2: Beer ingredients
- 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.
Module 3: Brewing beer
- 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.
Module 4: Different styles of 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.
Module 5: Storage and service of beer and food
- 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
Students will have the opportunity to sample an array of different beer styles including malt-driven, hop-driven, yeast-driven, sour styles and up to two off-flavours.
Entry Requirements
This qualification is suitable for beginners as well as those with some foundational beer knowledge. If you are completely new to the subject we recommend starting with the Level 1 Award in Beer, though this is not a requirement.
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 be required to study for a minimum of 28 hours. This includes 16 hours of guided learning with a course provider, 11 hours of private study and a one-hour exam.
In the exam, your learning will be assessed by a closed-book exam of 50 multiple-choice questions.
Reviews
There are no reviews yet.