Brewers Association Publishes Beer & Food Course

—Free Online Curriculum Enhances Use of Craft Beer in Culinary Education—

Boulder, CO • October 21, 2014 –To better integrate craft beer into culinary curriculums, the Brewers Association—the not-for-profit trade association dedicated to small and independent American brewers—publishes the CraftBeer.com Beer & Food Course. Co-authored by chef Adam Dulye, Brewers Association culinary consultant and Julia Herz, craft beer program director at the Brewers Association, the curriculum is the definitive beer and food course for culinary institutions, food establishments, beverage students and beer educators.

The 60-page digital manual is free to download on CraftBeer.com—the consumer-facing website of the Brewers Association—and constructed as a five-day course that offers an introduction to the beverage of craft beer, pairing beer with food and how to pour and present beer at the table.

In addition to lectures and suggested readings, instructors guide students through two tasting sessions of beer styles and a food pairing session. The final day’s exam, which is available only to accredited instructors and dedicated educators by request, is a 50-question written exam and instructions for a two-part pairing exam, during which students create a three-course menu, prepare the dishes and select appropriate craft beer pairings.

“Interest in broadening craft beer knowledge is high, however many of today’s food educators do not know where to access adequate information on beer and food pairing,” said Herz, who also serves as publisher of CraftBeer.com and a Certified Cicerone®. “This course empowers students and educators to bring the diverse beverage of craft beer into the kitchen and onto the table.”

Beer enjoys $100 billion in sales in the U.S., compared to $36 billion for wine, yet beer is overshadowed in comparison to wine in education, courses and certifications from today’s culinary institutions.

“Culinary and hospitality education has long overlooked the intrinsic value that craft beer can provide in relation to food. Fuller-flavored craft brewed beers are so versatile and have so many attributes when it comes to pairing,” added Chef Dulye, a graduate of the Culinary Institute of America and co-owner of The Monk’s Kettle and The Abbot’s Cellar in San Francisco. “The CraftBeer.com Beer & Food Course is the starting point for educators, chefs and restaurateurs to discover what craft beer can offer.”

The CraftBeer.com Beer & Food Course is the latest educational tool from the Brewers Association, which has long promoted beer produced by small and independent craft brewers through various events, content and publications. Visit CraftBeer.com/culinary to download the course and its accompanying resources.

About the Brewers Association

The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer Cup®Great American Beer Festival®Craft Brewers Conference & BrewExpo America®SAVOR℠: An American Craft Beer & Food Experience and American Craft Beer Week®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com and about homebrewing via the BA’s American Homebrewers Association. Follow us on Twitter.

The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

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