Now we’re down to the last 2 parts of the syllabus. Today we’re starting Part 4 of the Certified Beer Server Syllabus: Beer Ingredients and Brewing Processes. The syllabus has just one section for this part, which includes: grains, hops, yeast, and water. It looks like a lot of material for one section; I’ll try and fit it into one post.
Alright! We’ve gotten over the hump. That part about the beer styles was brutal, so we’ve got to be on the home stretch now. We’re now in part 3 of the Certified Beer Server syllabus: Beer Flavor and Evaluation. This is where we’re finally talking about actually tasting beer. We’re going to tease out how to evaluate a beer, how to identify the normal flavors of beer, and a bit about off-flavors. Then we’ll close up the last 2 quick sections of the syllabus. Woohoo!!
Ok we’re moving on to part 2 of the Certified Beer Server Syllabus: Beer Styles. First, we’ll learn a basic understanding of beer styles. The next section will explain both the qualitative and quantitative parameters of beer styles. Finally, we’ll learn a little about the history and culture of styles and dig into the styles by region.
Wow! I can’t believe it was way back in May that I published my first post on this site. And still I haven’t even started studying for the Certified Beer Server exam!