Course
Sensory Analysis Training for the Brewing Industry
Name
BDF-3600C2
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Students who have completed Commercial Craft Brewing and employees of the craft brewing industry seeking to expand their skillset.
Description
Calibrate your palate and become a Level 2 Certified Cicerone! Sensory analysis is an essential skill for working in the craft beverage industry. In this course you'll learn how to keep, serve, evaluate, and pair different styles of beer by improving your palate awareness in group sessions and taste tests. Upon completing the class, you'll demonstrate your competence in distinguishing common beer styles and identifying major off-flavors. Whether you're a current or aspiring professional brewer, homebrewer, sales representative, bartender, or craft beer aficionado, Sensory Analysis Training will strengthen your skillset.
It is strongly recommended that students planning to sit for the Level 2 Certified Cicerone exam complete the Level 1 Beer Server Certificate prior to registering for this course.
Course Objectives
  1. Students will be able to demonstrate the importance and differences in keeping and serving beer styles and be able to identify and analyze the different ingredients, problematic off-flavors, and pairing abilities of beer.
Outline of Instruction
  1. Keeping and Serving Beer
    a. Purchasing & Accepting
    b. Storage
    c. Serving
    d. Glassware
    e. Draft System and Maintenance

    Palate Calibration
    a. Flavors and Sources
    b. Ingredients and Processes
    c. Evaluation Techniques

    Off Flavors
    a. Common Off-Flavors
    b. Identifying and Sources
    c. Practice Cicerone Off-Flavor Exam

    Common Beer Styles
    a. Belgian and French
    b. British Isles
    c. German
    d. American
    e. Specialty Beers

    Food & Beer
    a. Successfully Pairing Food & Beer
    b. Terminology and Concepts
    c. Common Beer & Food Combinations
    d. Classic Pairings

    BJCP & Cicerone Preparation
    a. Exam Format, Contents, & Resources
    b. Style Guidelines & Scoresheets
    c. Practice Exams
Contact Hours
33
CEU's
3.3
Industry Standard, State, or National Certification
Yes
Certification
These class hours will feed into the NCDOC & USDOL Apprenticeship standards for training. It will also prepare students for the second level of the national Cicerone Certification Program.
Website URL
https://www.cicerone.org/us-en/certifications/certified-cicerone http://www.nccommerce.com/workforce/job-seekers/apprenticeships/pre-apprenticeship https://www.dol.gov/general/topic/training/apprenticeship
Certification Learning Outcomes/Requirements
  1. Test Prep for Level 2: Certified Cicerone exams.
CE to CU Articulation
No
Prerequisites
*Must be 21 years of age to enroll*

Recommendations:
-Passed Cicerone Level I: Certified Beer Server Exam
-Completed Commercial Craft Brewing ISC-3600C2
OR
-Currently employed in the brewing/beverage industry
Text and Supplies Needed
Recommended reading:
Tasting Beer by Randy Mosher ISBN: 978-1612127774
Brewers Association: Draft Beer Quality Manual ISBN-13: 978-1938469602
Free Download: https://www.brewersassociation.org/educational-publications/draught-beer-quality-manual/
Clinical Site/Special Facilities
Needs to be in location with a draft system (generally a brewery) or culinary lab.
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
Accreditation/Special Approval Requirements
*Must be 21 years of age to enroll*

Recommendations:
-Passed Cicerone Level I: Certified Beer Server Exam
-Completed Commercial Craft Brewing BDF-3600B2
OR
-Currently employed in the brewing industry
Intended Audience
Students who have completed Commercial Craft Brewing and employees of the craft brewing industry seeking to expand their skillset.
Specific Industry or Business Support Needs
Several brewery employees and owners in Wake County want to become certified as well as have their employees certified through this training. The 2023 NC Brewers Conference in Winston-Salem also had information sessions on the importance in starting this training for their employees and brewers.
Wake County Need for Industry Positions
This would help to amplify any application in the brewing industry. Cicerone level two is very hard to achieve and there are only a few in our whole region who hold this national, and well respected, credential.
Industry or Job Titles Related to training Outcomes for Employment
  • Cellar Hand
  • Cicerone
  • Head Brewer
  • Assistant Brewer
  • Draft Line Technician
  • Sales Representative
Related Courses
  • Craft Brewing Internship: Work-Based Learning - WBL-3100G3
  • Craft Brewing Laboratory: Yeast Management & Microbiological Testing - BDF-3600A2
  • Commercial Craft Brewing - BDF-3600B2
Course Contact Information
Clay Fussell
csfussell@waketech.edu
919-866-7212