Beer Appreciation with Nicolas Coitino

Check out the college website under https://www.bfei.ie/evening-courses/ and morning courses also for the next Start Date / Enrolment dates of part-time courses.

€120.

Course Description:
Overview
Beer Appreciation Course – From grain to glass

The main goal of this course is to enhance your experience for the next time you are out for a beer or enjoying a well-deserved one at home.

From brewing theory and historical backgrounds to sensorial training and guided tastings.

Note: First hour will take place in BFEI and then we will move to Blackrock Cellar for the tastings. There will be a small participatory charge each evening tor tastings (Approx. €4)

http://blackrockcellar.com

See below for an outline of what to expect. Please note the following is subject to change and is meant as a guideline only.

Week 1
• What is beer? Brewing process, ingredients and how they affect the final product.
• Creating fermentable sugars from cereals (malting, mashing)
• Boiling and hop additions
• Yeast and fermentation
• Introduction to methodically assess a beer (simplified BJCP)
• Tasting: malt forward beer, IPA, weissbier

Week 2
• Malt!
• Why and how, science behind it
• Cooking with sugars and enzymes
• Tastes that come from the malt
• Tasting: stout, dunkel, doppelbock

Week 3
• Hops!
• What are they for, where to grow them
• Different varieties
• How to use them! Boiling additions, dry hopping techniques, etc.
• Flavour profiles
• Tasting: neipa, west coast/classic American, New Zealand

Week 4
• Yeast!
• Strains and different purposes
• Fermentation processes / off flavours
• Lagering
• Introduction to mixed fermentation
• Tasting: blonde ale, lager, weissbier/roggenbier, mixed ferm

Week 5
• Introduction to Irish beer scene
• Big companies vs Independents
• Big independents vs small independents
• Best breweries in their own styles
• Tasting: core range Irish beers

Week 6
• Germany and macro lagers
• Why German lagers are so good and macro lager so cheap
• Different German styles and processes
• How to assess a macro lager
• Tasting: Munich Helles, Pils, Dunkel, Doppelbock, Heineken and Corona

Week 7
• Belgian and Trappist beer
• Historical background and fun facts
• Typical ingredients and processes
• Belgian culture
• Tasting: saison, Belgian blond, dubbel, tripel and quad

Week 8
• Possible field trip!

BFEI,
Blackrock Further Education Institute,
Main Street,
Blackrock,
Co. Dublin
Telephone: 01 2889717
Email: nights@bfei.ie