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Beer, Spirits & Other Beverages

  • Sat, February 08, 2020
  • Sun, February 23, 2020
  • 4 sessions
  • Sat, February 08, 2020, 10:00 AM 5:00 PM (AST)
  • Sun, February 09, 2020, 11:00 AM 5:00 PM (AST)
  • Sun, February 16, 2020, 10:00 AM 5:00 PM (AST)
  • Sun, February 23, 2020, 10:00 AM 5:00 PM (AST)
  • The Port Experience Room (first 2 classes) & The Prince George (second two)
  • 9

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Beer

In an industry growing increasingly competitive, breweries, bars and restaurants need exemplary service in order to gain loyal, recurring customers. This service starts with you and the knowledge and service skills you have. Our Certified Beer Server class will equip you with both the knowledge and know-how to give expert beer service to your patrons while making sure you are maximizing your businesses profit margins through beer. This two-day course will give an in-depth look at beer service including keeping and handling beer, glassware selection, proper pouring techniques as well as using and maintaining draft systems. As retail professionals we know the best way to sell beer is to know the styles and how to describe them effectively. Beer Styles and flavour evaluation will be taught from both a retail and judge point of view giving you the tools to sell your beer effectively and increase your margins. This course will give you the sales tools, beer knowledge and service skills to sell beer with confidence and elevate your customers experience.

Class 1: Saturday, February 8th 10:00am – 5:00pm

Location: The Port

Class 2: Sunday, February 9th 10:00am – 5:00pm

Location: The Port

Class 3: Sunday, February 23rd 10:00am – 5:5:00pm

Location: The Prince George

Class 3: Sunday, March 1st 10:00am – 5:00pm

Location: The Prince George

Class 4: Sunday, March 1st 10:00am – 5:00pm

Location: The Prince George



Sprits and Other Beverages

Beverage alcohol culture has become much more diversified. In this section, students will learn about the major white spirits (gin, vodka, eau de vie, grappa, tequila, sake) of the world as well as the major brown spirits (scotch, whiskey, rye, rum, bourbon and brandies).

Students will learn various production methods, differentiation in quality products, how to taste spirits, and the general principles of mixing drinks and cocktails. Students will also learn in depth about the production, and various styles of beer. Matching of beer and food will also be addressed. 



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