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OFF-FLAVOUR TRAINING FOR ON-TRADE PROFESSIONALS, LED BY A BEER SOMMELIER

AREASE COVERED

SENSORY ANALYSIS 101
PROPER TASTING TECHNIQUE
10 COMMON OFF FLAVOURS
BREWING 101
HOW FAULTS ARISE

By the end of the course attendees will be able to

• Recognise and identify common faults in beer
• Demonstrate an understanding of why faults have arisen
• Judge whether a beer is fit for sale
• Uncover any ‘nose-blindness’ to specific aromas

Benefits to your business

• Increase staff retention
• Protect quality of beer
• Protect your business’s reputation
• Improve service to customers
• Improve feedback to breweries and distributors

  • £250

    Per attendee, 4 hours delivered on-site

  • Minimum 3 people
  • Save 10% when you book for 5
  • Save 20% when you book for 10
  • 20% deposit on booking
  • Balance 2 weeks in advance

BOOK YOUR COURSE NOW

Include details about group size, venue and preferred dates.

Remember to state whether tasting glasses and beer are required.

FAQ

Who is this training for?

This training is intended for people working in the on-trade, i.e. pubs, bars, restaurants or hotels. Basically, anyone who sells beer to consumers.

What is your experience?

I am a Beer Sommelier, trained and accredited by the Institute of Brewing and Distilling. I learned to recognise off-flavours as part of my own training, and have since taught others who were preparing for Beer Sommelier or Cicerone qualifications.

What is included in the price?

The price includes the delivery of the course and the course materials, plus use of ISO tasting glasses if required. My travel within London is included. Travel and accommodation outside London are not included. Beer to be used during the course is not included. I can provide this, but customers can usually do so themselves at a better price so this option usually makes more sense.

Why is minimum class size 3?

Working with others is invaluable. Sometimes you will come up against a sample that you just can’t taste at all. It could be that you’re just having a hard time recognising the flavour. Being able to discuss with others who are smelling/tasting the same thing can help you recognise it. Another possibility is that the spike just hasn’t worked. It’s rare but it happens. Unless you’re tasting with others, there’s no way for you to confirm whether this has happened until you can get your hands on a fresh sample of the spike.

Why invest in training?

“For the best return on your money, pour your purse into your head.”

Benjamin Franklin

When your employees feel valued, it will be reflected in the way they treat your customers. (The opposite is also true.)

Training significantly reduces staff turnover because it creates a culture in which employees feel valued. Keeping your staff longer allows your business to deliver outstanding service to your customers. This brings more money in to your business which in turn keeps your team happy.

Training will enable your staff to confidently recommend your full range of beers. Customers trust bar staff to help them navigate the tap list and learn more about the category. Better recommendations can lead to better throughput, which will help to maintain beer quality.

Your employees can make or break your business’s reputation when talking to other industry professionals. Training them to talk authoritatively and accurately about beer will build trust in your business and earn loyalty from suppliers as well as customers.

“The only thing worse than training your employees and having them leave is not training them and having them stay.”

Henry Ford