Course Description:

The WSET Level 1 Award in Beer provides a great introduction to the world of beer. Learning though sight, smell and taste, you'll become familiar with a range of beer styles and how they are made. If you work with beer, you’ll be able to answer customer queries with confidence and provide helpful recommendations. If you’re learning for fun, you’ll feel inspired to explore new styles and know how to get the most out of every glass.

The course will be based around a four-week, six-module online learning program with educator support available for this time. The course modules should be followed in sequential order during this four-week window. The course material should take about six hours in total to complete, plus revision time. Regular access and participation in the online activities is essential for this mode of study.

The course prepares the student for our qualification and they are guided by a WSET educator. The student can contact the educator at any time for the duration of the scheduled course, should they have any questions. Each module includes a. series of independent activities to help students understand beer production and different styles of beer.

Students should be advised to taste a range of beers during their studies. All the required beers for the course can be found in the online equipment list. Any additional beers can be found in the Specification. Students can post their tasting notes in the Online Classroom for review by the educator. Additional tastings may be included by the APP a their discretion.

The WSET Level 1 Online Courses workbook is provided to students within the online materials.

What's covered?

• The main ingredients used to make beer
• malt and other sugar sources, water, hops, yeast
• The main production steps used to make beer
• malting, brewing
• The principles of successful beer storage, service and food pairing
• Beer storage and service: keeping beer fresh, glassware, pouring keg beer, opening and pouring bottled beer, service temperature
• Common beer faults: staling, light strike (skunking), bacterial infection
• Food and beer: Preferences, sensitivities, interactions, application and other considerations
• The characteristics of a range of key beer styles
• Malt-driven styles: American or international pale lager, Munich Helles, Blonde ale,  Munich Dunkel, Brown ale, Porter and stout, Barley wine
• Hop-driven styles: Traditional Czech or German pilsner, Bitter, American pale ale, American IPA, Hazy IPA
• Yeast driven styles: Weissbier, Dubbel, Tripel, Saison, Witbier
• Sour styles: Berliner weisse, Geuze (gueuze)