Description: This course covers the basics of many aspects of beer. Students will learn how to taste beer, match it with food, and how to select beer for a restaurant and bar. The costing of beer, how to develop a beer list, and the various methods of serving beer are also covered. The course will cover beers from the US as well as around the world. Instructor consent required. Letter grade only.
Sections offered: Spring 2022
Prerequisite: Completed 45 units of coursework; Hotel & Restaurant Mgt BS or Minor; students must be 21+ years of age as of the first day of class