Water
The largest ingredient by volume. Mineral content influences mouthfeel, bitterness and regional character.
Malt
Malted grain provides fermentable sugar, color and flavors from bread and biscuit to caramel and roast.
Hops
Hops add bitterness, aroma and flavor, ranging from floral and herbal to citrus, pine and tropical fruit.
Yeast
Yeast creates alcohol and carbonation while contributing fruity, spicy or neutral fermentation character.
What You’ll Learn
Beer Styles
Recognize the major families, their flavors and service expectations.
Brewing Basics
Understand mash, boil, fermentation, conditioning and packaging.
Glassware Guide
Match the glass to aroma, foam, carbonation and presentation.
Draft Systems
Learn kegs, gas, lines, temperature and troubleshooting basics.
Perfect Pour
Pour draft, bottle, can and nitro beer with the right head.
Food Pairing
Use contrast, complement and intensity to recommend pairings.
SERVICE SKILLS
Draft Systems & the Perfect Pour
Draft System Essentials
- Beer is stored in a keg and pushed through chilled lines by regulated gas pressure.
- CO₂ is standard for most draft beer; nitrogen blends are used for specific styles such as nitro stout.
- Foam problems commonly come from temperature, pressure, dirty lines, damaged seals or poor glassware.
- Beer lines must be cleaned on the schedule required by the venue and local guidance.
- Never disconnect or adjust pressurized equipment without training.
Perfect Draft Pour
- Use a clean, room-temperature or properly chilled beer glass.
- Hold it at roughly 45 degrees beneath the faucet without touching the nozzle.
- Open the faucet fully in one motion.
- Pour down the side, then straighten the glass near halfway.
- Finish with an appropriate head—often about 1 inch, depending on style.
- Close the faucet fully and present the glass cleanly.
QUALITY CONTROL
Common Beer Faults
| Fault | What it may taste or smell like | Likely cause |
|---|---|---|
| Skunked | Sharp, sulfurous or skunk-like | Light exposure, especially in clear or green glass |
| Oxidized | Cardboard, paper, stale sweetness | Age or oxygen exposure |
| Flat | Low carbonation, dull aroma | Poor seal, wrong pressure or old beer |
| Over-carbonated | Excess foam, prickly texture | Incorrect pressure, warm beer or agitation |
| Dirty lines | Sour, buttery, metallic or generally “off” | Inadequate draft-line cleaning |
| Dirty glass | Rapid foam collapse, bubbles clinging to the glass | Grease, detergent residue or poor rinsing |
PAIRING BASICS
Beer & Food
Pilsner
Fried foods, seafood and salty snacks.
IPA
Spicy food, grilled meats and sharp cheese.
Wheat Beer
Seafood, salads, brunch and soft cheese.
Porter
BBQ, roasted meat and chocolate.
Stout
Oysters, stew, smoked food and desserts.
Sour Beer
Goat cheese, fruit, rich food and charcuterie.