This course covers essential knowledge on beer ingredients and brewing process, beer styles, proper storage and service, tasting and evaluation, and sales techniques. It also prepares beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Program.
This introductory seminar will introduce you to the world of sake while discussing ingredients, production methods, styles, service techniques, and of course, LOVE! While discussing these points we will also be tasting numerous different sakes to emphasize production and stylistic differences.
No prerequisites required, get ready to have fun!
This course is a 10 week immersion into the world of wine designed as a preparatory course for the CMS Introductory and Certified Sommelier exams. The first half of the program will cover the wine laws and wine styles of the major wine regions of the world. During the second half of the course we will focus on deductive tasting technique and proper wine service.
This course is a continuation of Blind Tasting Level 1. During the six sessions we will explore in more detail how such things as lees contact, botrytis, aromatic terpenes, and brettanomyces affect the flavor and aromas of wine and how it applies to specific grape varieties, wine making techniques, and particular wine styles.
This highly informative and entertaining class, introduces the fascinating world of distilled spirits and the art of mixology. Students will learn the histories, stories and distillation techniques, styles and types of every spirit behind the bar. Additionally, you will learn garnish theory, menu design, reducing costs and the fundamental principles of flavor profiling through mixology. This class is an absolute MUST for the aspiring mixologist, professional bartenders, beverage directors or bar owners.
No prerequisites required
Please note, these breakout wine classes are conducted at an intermediary knowledge level.
No prerequisites required
Please note these classes are trade specific for current or aspiring sommeliers
In this seminar we will be building upon your Sake Level One knowledge by diving deep into rice varieties, yeast strains, water, koji, and styles, along with learning in depth information about the production methods and stages of making sake. We will be performing a hands on experiment of how sake and food pair together. This seminar also includes a traditional Japanese lunch along with a tasting of roughly 20 sakes!
What is wine?
In this class you will learn the basics of white, rosé, red, and sparkling winemaking along with a hands on experience of the major tasting components of each style of wine.
Our goal with quality assurance at the distributor and retail levels is preserving the brewer’s intent all the way to the beer drinker’s glass. Beer is a delicate substance and can encounter many serious issues from the brewery to the consumer. In this course, we’ll cover beer quality and freshness, best service practices and code dating so you can give your customers the best beer experience and charge them a premium for perfectly stored and served beer.