Beer, Spirits & Other Beverages

Beverage alcohol culture has become much more diversified. In this section, students will learn about the major white spirits (gin, vodka, eau de vie, grappa, tequila, sake) of the world as well as the major brown spirits (scotch, whiskey, rye, rum, bourbon and brandies). Students will learn various production methods, differentiation in quality products, how to taste spirits, and the general principles of mixing drinks and cocktails. Students will also learn in depth about the production, and various styles of beer. Matching of beer and food will also be addressed.

This course usually runs in December. 

Syllabus of Course Content:

• Class 1: Spirits 1 (Focus on Brown Spirits)
  
• Class 2: Spirits 2 (Focus of Clear Spirits)
  
• Class 3: Beer 1 (Methods of Production & Classic Regions)
  
• Class 4: Beer 2 (Beer Production- in Lab* & Major Styles
  
• Class 5: Coffee , Tea, Water, Cigars & Mixology
  
• Class 6: Beer/Spirits Theory & Blind Tasting Exams
  

Course Evaluation:

• 20%:  Beer Theory Exam
  
• 20%:  Spirits Theory Exam
  
• 10%:  Beer Blind Tasting Exam (3 Beers)
  
• 10%:  Spirits Blind Tasting Exam (3 Spirits)
  
• 15%:  Beer or Spirit Take Home
  
• 15%:  Coffee, Tea, Water or Cigar Take Home
  
• 10%:  Attendance/Participation