Last year about this time I held a beer class – it began as the idea to make a Certified CiceroneTM study group for an upcoming exam, but others wanted to take it to just learn about beer, and it sounded like a great idea. Now, by popular demand, it’s back.

This time, we’ll have the advantage of experience under our belt, and we’ll have a much more focused class. If enough people in the class are interested in the Certified CiceroneTM exam, we will arrange to have an exam offered at the end of it, however the course covers material well above and beyond the CiceroneTM exam. I don’t teach to the test – I want people to understand all aspects of beer.

Here’s a loose syllabus:

Week 1: Intro, Beer Ingredients, How to Taste Beer, style tastings.
Week 2: Hot-side of Brewing (from milling through mashing, boiling and lautering), Off-flavor tasting.
Week 3: Cold-side of Brewing (yeast and fermentation), style tastings.
Week 4: Post-fermentation brewery-side handling (clarification, filtration, souring, and conditioning). Off-flavor tasting.
Week 5: Beer packaging, shipment, storage, and aging. Style tastings.
Week 6: Serving beer: draught systems, casks, bottles, glassware, and the rest. Off-flavor tastings.
Week 7: Style history and tastings.
Week 8: Beer and food. Questions, and review. Style tastings.

The class will run Monday evenings starting at 7PM at Mystery Brewing Company in Hillsborough, NC starting on January 30th. There will be multiple weeks off through the course (when I’m busy). The course will end in April.

Join us! We will have a maximum enrollment of 16 people, the course costs $150. Payment is due on the first day of class.

Pre-Requisites: None, but you’ll probably be happier if you are at least somewhat familiar with beer and are a Certified Beer ServerTM.

Questions? E-mail Mystery Brewing Company.

Use this form to save your seat. Since there are limited seats, please only reserve a seat if you mean to use it.

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Categories: cicerone, Mystery Brewing Company
Posted By: erik
Last Edit: 02 Jan 2012 @ 01 20 PM

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