Mastering Craft Beer: The Art of Tasting Beer Like a Pro

How to Describe Beer Like a Pro

The craft beer scene has exploded into a vibrant landscape, offering an astounding variety of flavors. From the bold bitterness of West Coast IPAs to the tropical and citrusy explosion of Hazy IPAs, the choices are spectacular.

However, with such a wide array of options, it’s crucial to know how to describe beer effectively. This skill not only enhances your personal enjoyment but also enriches your conversations with fellow beer lovers. Being adept at articulating the nuances of your pint allows you to share experiences, recommendations, and critiques more effectively.

So, grab a beer, and let’s embark on this flavorful adventure, one sip at a time!

Key Takeaways

• Identifying and articulating a beer’s appearance, aroma, mouthfeel, and taste is fundamental to understanding its complexity.
• Relating beer flavors and aromas to familiar experiences can significantly expand your beer-tasting vocabulary.

The Basics of Beer Tasting

Beer tasting is a journey where every detail counts. Before the beer even touches your lips, the adventure begins with its appearance and aroma. Understanding these elements is key to appreciating the craft beer in front of you.

Appearance

Appearance is where the story starts. A beer’s appearance can reveal much about its style and quality. From the thick white head of a freshly poured pilsner to the dense, almost opaque darkness of a stout, each visual cue hints at the flavors waiting to be discovered.

Aroma

Aroma takes the experience deeper. Before taking a sip, a deep inhale can uncover layers of beer vocabulary, from the citrusy punch of American hops to the subtle, banana-like sweetness suggested by certain yeasts.

Mouthfeel

Mouthfeel is about how the beer feels in your mouth, a precursor to taste that shouldn’t be overlooked. It ranges from the light carbonation and crispness of a classic lager to the velvety, creamy texture of a stout with low carbonation.

Describing Beer Like a Brewer

A craft brewer looking at and tasting his beer.

For those looking to refine their beer description skills, the Beer Judge Certification Program (BJCP) guidelines offer a structured and comprehensive approach. It’s a globally recognized program that sets the standard for evaluating and describing beer, helping both brewers and enthusiasts articulate the complexities of their brews with precision and clarity.

Appearance

The BJCP emphasizes visual evaluation. Note the beer’s color, the behavior and quality of its head, and its clarity. These visual cues are the first hints of the beer’s style and craftsmanship.

Aroma

Shift focus to the symphony of scents. Identify the source of aromas—be it the malt, hops, or the unique characters introduced by fermentation. Pinpointing these scents is akin to deciphering the beer’s DNA.

Mouthfeel

The texture, or mouthfeel, examines the beer’s body and carbonation level, detecting nuances from creamy to astringent textures. This analysis lays the groundwork for taste exploration.

Overall Impression

Finally, assess the beer’s balance and harmony. Reflect on how the elements interplay, crafting a memorable or sometimes challenging drinking experience.

Flavor and Aroma Descriptors

When you enter the beer world, your senses embark on an adventure through a kaleidoscope of flavors and aromas. Understanding how to describe beer—its taste, smell, and the lingering notes it leaves behind—can transform a simple drink into an immersive experience.

Describing Malt Flavors

Malts provide the foundation of beer’s flavor profile. From the light, crisp sweetness of a pilsner to the deep, rich complexity of darker beers, describing malt flavors starts with recognizing a range of descriptors:

• Biscuity/Bready: Think of freshly baked bread or the crisp, toasted edges of a biscuit.
• Caramelly: Captures the sweet, rich essence of caramel, from light burnt cream to deep molasses.
• Toffee-like: Offers a buttery, sweet complexity reminiscent of toffee candy.
• Roasted Malts: Evoke coffee and dark chocolate, with a range from mild to intense bitterness.

Describing Hop Flavors

Hops

Hops infuse beer with aromas and flavors, balancing the sweetness of the malt:

• Citrusy: Notes of lemon, orange, or grapefruit.
• Spicy: Warmth and kick of spices like black pepper or clove.
• Floral: Delicate aromas similar to a blooming garden.
• Piney/Resinous: Fresh scent of pine needles or aromatic resin.
• Earthy: Aromas reminiscent of a newly mown lawn or rich forest floor.

Fermentation: The Wildcard of Flavors

Fermentation introduces unique flavors thanks to yeast:

• Fresh-baked Bread: Highlights yeast’s fundamental role.
• Fruity Esters: Flavors like apple, pear, and banana.
• Spicy Phenols: Clove-like warmth or peppery zest.
• Wild Yeast Characters: Flavors like barnyard or horse blanket, indicative of wild or sour beers.
• Warm Ethanol: The sensation of alcohol warmth, often found in stronger beers.

Conditioning and Body in Beer Descriptors

Understanding conditioning and body is key to appreciating beer’s overall profile.

Conditioning

Conditioning, related to carbonation, imparts beer with its sparkle and fizz:

• Effervescent: Lively and vibrant carbonation.
• Soft: Gentle carbonation smoothing out the drinking experience.
• Prickly: Sharp carbonation enhancing bitterness and aroma.
• Flat: Minimal to no carbonation, often a flaw unless stylistically appropriate.

Body

The body of a beer refers to its weight and fullness on the palate:

• Light: Easy and refreshing, often highly drinkable.
• Medium: Balanced and more substantial.
• Full: Rich and dense, carrying intense flavors.
• Watery: Lacking in substance and depth.

Sensory Exercises for Enhancing Beer Descriptions

Home brewing is a wonderful way to broaden your beer tasting knowledge.

Mastering beer description is a skill that improves with practice and exposure.

Broaden Your Beer Horizons

Taste a wide array of beers to enhance your descriptive skills. Explore new styles beyond your go-to favorites.

Focus Tastings

Organize tastings focused on a single aspect of beer, such as hop flavor or malt complexity.

Compare and Contrast

Select two beers that differ in one key aspect and taste them side by side.

Keep a Beer Journal

Document your tasting experiences, noting flavors, aromas, carbonation, and body. This record will become a valuable resource over time.

Sip, Describe, Explore: Your Next Adventure Awaits

Ready to put your newfound beer description skills to the test? Begin with ours. Each New Trail Brewing Co. beer is a homage to the wild, untamed beauty of the outdoors, designed to be the perfect companion on any adventure.

Visit our tasting room or take our beers with you. Whether you’re scaling a peak, winding down a trail, or just enjoying the sunset, our beers are crafted to enhance every moment.

Discover the beer that speaks to your spirit of adventure. Here’s to finding new paths and the ideal beers to journey with you. Raise a glass to your next adventure with New Trail Brewing!

For any questions you may have, get in touch with us!

Frequently Asked Questions

How would you describe the taste of beer?

The taste of beer can range widely, from the bold bitterness of West Coast IPAs to the sweet, malty flavors of ambers and the tartness of sours. It’s a complex blend of hops, malt, yeast, and additional flavors like citrus or spice, depending on the beer style.

How do you write a good beer description?

A good beer description captures the appearance, aroma, taste, and mouthfeel of the beer. Use vivid, specific language that evokes familiar tastes and smells, and mention the beer style and any unique ingredients or brewing techniques.

What describes beer?

Beer is described by its style (IPA, stout, lager, etc.), flavor profile (bitter, sweet, sour, etc.), aroma (citrusy, floral, earthy, etc.), appearance (color, clarity, foam), and mouthfeel (light, medium, full-bodied). These elements combine to give each beer its unique character.

How do you describe the aroma of beer?

The aroma of beer can include a wide range of scents, from hop-derived notes like pine, citrus, and floral to malt-driven aromas like bread, caramel, and chocolate, as well as yeast-contributed fragrances such as banana, clove, or barnyard. Describing beer aroma involves identifying these specific scents.

Recommended Resources for Craft Beer Enthusiasts

To enhance your journey into the world of craft beer, we’ve compiled a list of essential resources that offer valuable information, tips, and community support. Whether you’re a seasoned beer lover or just starting, these links will help deepen your understanding and appreciation of craft beer.

Beer Advocate

A comprehensive resource for beer reviews, ratings, and community discussions.

• Beer Advocate

Brewers Association

Offers a wealth of information on craft beer, brewing techniques, and industry news.

• Brewers Association

BJCP (Beer Judge Certification Program)

Provides guidelines and resources for beer judging and description.

• BJCP

CraftBeer.com

A site by the Brewers Association, featuring articles, guides, and resources on craft beer.

• CraftBeer.com

American Homebrewers Association

Offers resources and tips for homebrewing and beer appreciation.

• American Homebrewers Association

Untappd

A social platform for discovering and sharing beer reviews and ratings.

• Untappd

The Brewing Network

A resource for podcasts, videos, and articles on brewing and beer tasting.

• The Brewing Network

Zymurgy Magazine

A publication by the American Homebrewers Association with in-depth articles on brewing and beer tasting.

• Zymurgy Magazine

By exploring these resources, you’ll find yourself well-equipped to delve deeper into the fascinating world of craft beer, enhancing both your knowledge and your tasting experience. Cheers to your continued adventures in craft beer!

People having fun drinking at their local brewery (stock photo)

Conclusion

Diving into the world of craft beer is more than just a hobby; it’s an enriching journey that engages all your senses. By honing your ability to describe beer, you open up a deeper appreciation for the craftsmanship that goes into every pint. This skill not only enhances your personal enjoyment but also allows you to communicate your experiences more effectively with fellow beer enthusiasts. Whether you’re a seasoned connoisseur or a curious newcomer, mastering the art of beer tasting is a rewarding endeavor.

Remember, the beauty of craft beer lies in its diversity and complexity. Each beer tells a story through its appearance, aroma, mouthfeel, and taste. By taking the time to observe and articulate these elements, you gain a greater understanding of what makes each brew unique. This deeper connection transforms each sip into an adventure, making every tasting session a memorable experience.

Furthermore, expanding your beer vocabulary by relating flavors and aromas to familiar experiences enriches your sensory lexicon. This practice not only sharpens your descriptive abilities but also fosters a deeper connection with the beers you enjoy. Keeping a beer journal, participating in focus tastings, and comparing different brews side by side are practical steps that can significantly enhance your tasting skills and broaden your appreciation for the craft.

As you continue your exploration, remember that the journey of beer tasting is ever-evolving. There’s always something new to discover, whether it’s a rare hop variety, an innovative brewing technique, or a unique flavor profile. Embrace this adventure with an open mind and a keen palate, and let each beer you encounter deepen your passion for the craft. Cheers to your ongoing journey in the vibrant world of craft beer!

More Links and Information

• Craft Beer Hot Toddies
• Raising the Stakes: Gambling and Alcohol Correlation
• Top Popular Beer Brands
• Embark on a Culinary Adventure: Cooking and Craft Beer
• Philosophy and Craft Beer: A Confluence of Thought and Taste
• Craft Beer Meets Keto
• Unraveling the Brews: The Distinctive Worlds of Lager and Bock
• What is Bock Beer? Exploring the Bock Beer Style: A Journey from Einbeck to Munich
• What is Lager Beer? Exploring the World’s Most Popular Beer Style
• Information on Milko Pours
• The Rise of Craft Lagers in Pennsylvania Brewing
• The Craft Beer Conundrum: Navigating the Troubled Waters of the Craft Beer Industry

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The intro video is a short 3:57 long video describing what the module (the steps of beer brewing) is about. The six steps are: milling, mashing, filtration, boiling, whirlpool, and cooling and aeration. The video demonstrates (briefly and quickly) the six steps using their pilot batch brewing system, while giving little bits of information setting up the module.

Clicking next we come to a text introduction page. This page discusses the following six steps:

• Malt milling
• Mashing 
• Lautering (wort filtration)
• Wort boiling
• Wort clarification
• Wort cooling & aeration

There is a clickable diagram about the six processes and steps and clicking on them gives you a description, tells you what equipment is needed, how it is used, and how you proceed to the next step / process of the brewing. The diagram is full of information on the process, when hops are bittered, or grains added, when to cool the wort, etc.

Our next page is a terms and definitions page. Like the old vocabulary pages from when you were in elementary school (…hopefully you’re not still in elementary school and reading this). The terms are: attenuation, break, brewhouse efficiency, cast wort, extract, grain bill, gravity, and trub. On the course page, you click on the word and it drops down for the definition. Not going to steal the thunder of the course by providing them all here for you, but as an example – cast wort: The wort obtained after the boiling process including the hot trub.

Getting into the course module proper now, we start with MILLING. “The main objective of malt and cereal milling is to convert the kernels into finely ground and milled particles.” (Edx: The Science of Beer Brewing: Module Six). This page gives you information on DRY and WET milling, with picture diagrams.

Moving on, the next page is MASHING. “Mashing is the most important step in the brewing process. During mashing, grist and water are mixed, leading to the solubilization of malt constituents and the action of malt-derived enzymes on the resulting mash, generating the extract. The term extract refers to the total amount of dissolved solids in the brewing water.” (Edx: The Science of Beer Brewing: Module Six). Two main types of mashing are infusion and decoction mashing. Infusion is when the mash is kept together and heated in one (singular) vessel. This can also be called ‘step mashing’ due to the changes in temperatures. This is what most home brewers do. In decoction mashing, you withdraw some mash and boil it and then pump it back in. The decoction method is better for protein breakdown, increased formation of melanoidins, increased removal of DMS, and reduced active amount of enzymes.

There is then a pull-down chart of different reactions during mashing. They are: β-glucan degradation, protein breakdown, starch degradation, and lipid conversion. Clicking on each of these would pop up more information on the topics.

The next topic is LAUTERING. “Lautering is a filtration process where the soluble part of the mash (liquid, also called wort) is separated from the insoluble part (consisting of husks and other materials).” (Edx: The Science of Beer Brewing: Module Six). This is when it starts to become ‘wort’. The page then has a chart of factors, and what a lauter tun vs. a thinbed filter does with that factor. The page then discusses how temperature and milling also affect the filtration and lautering process.

Next up is WORT BOILING. “After lautering, the wort is boiled. Wort boiling was originally done in copper or steel vessels, now more modern equipment is being used, most often made from stainless steel. Steam heating is the most commonly used way to increase wort temperature.” (Edx: The Science of Beer Brewing: Module Six). Its during the boiling process when you add the hops, spices, and similar ingredients. As we learned in the hops module, the hops and spices control the bitterness and aroma of the beer.

Once again there is a pull-tab / pull-down chart with different terms and their definitions. They are: wort sanitation, extraction and transformation of hop components, precipitation of protein-polyphenol complexes, enzyme inactivation, color increase, pH decrease, and evaporation of unwanted hop aroma compounds.

Scrolling down the page we come to the boiling equipment segment. “A boiling kettle needs to be equipped with a powerful heating system. In the past, direct heating by coal or gas was used but these types of kettles are now only rarely in use. Nowadays, steam is used for kettle heating. By boiling water, steam is produced at the same temperature as the boiling water.” (Edx: The Science of Beer Brewing: Module Six). The page then ends with a diagram of a boiling kettle with internal boiler.

Clicking next we come to Whirlpool, cooling, and aeration which leads off with an experiment before getting into the information. The page has pull-down tabs for: whirlpool, stripping, cooling, and aeration.

Next up is an expert clip by Gert De Rouck. It is a seven and a half minute clip. He discusses the brewing process. The page following this is a discussion page. The discussion page is about the disadvantages of green malt. I wrote:

“The biggest problem for any brewery is shelf life when it comes to this. And this has a very limited shelf life which is unfortunate, especially for a craft brewery where all the issues are already compounded. Local sourcing is another issue. Cost and quality is the last issue as well, especially for smaller US craft breweries.”

The next page is titled: “A Special Case – High Gravity Brewing”. “High gravity brewing  (HGB) involves using wort at higher than normal gravity, usually 15-20°P original gravity. This wort is subsequently fermented by yeast. The resulting HGB beer is diluted to desired gravity by adding CO₂ impregnated water (blend water); this process is referred to as blending. This water is added immediately before, or after filtration of the beer.” (Edx: The Science of Beer Brewing: Module Six). Some of the effects of high gravity brewing are: increased stress conditions of yeast cells, head retention in final beer, potential change in beer flavor, and pH change.

After this is a super easy quiz; just two drop-and-drag questions. The next page is a discussion page where they ask everyone to post pictures of their homebrew setups. Next up is a page for verified track learners only. The pages for verified track learners are grain bill calculations, homebrewing tips, and a few other things (three pages in all).

Looks like we’re at the end of the module. We got the overview page, and then an assessment. The assessment is for verified track learners. The next page is a feedback and questions discussion page. The following page is the end of the module and the congratulations page.

Whew another module done. Thanks for stopping out and going through the module with me.

Cheers everyone!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

The next page is another video – five minutes – about water quality and how it pertains for commercial brewing. Discussing water ions in particular. The first step is to analyze your water composition. The first thing to do is to get a mineral composition report. The report should minimally include the concentration of sodium, calcium, magnesium, sulfate, chloride bicarbonate as well as the alkalinity of your water supply. The video focuses on the major ions of calcium, magnesium, sodium, sulfate, and chloride. Good brewing water should be ‘moderately hard’. Each of these ions have different properties and affects on the brewing process at different steps and parts of the brewing process.

Moving onto the next page we have a text based page about the various other ions found in water. Iron, zinc, copper, manganese, and nitrate. The following ions should NOT be found in water: arsenic, barium, bromate, cadmium, chromium, cyanide, lead, and mercury. As well as herbicides, insecticides, and other similar solvents and organic killers.

Our next page is another text page; this time based on water hardness. Calcium and magnesium are the primary ions that determine a water’s hardness. If you like formulas and science (and math), this page is chock full of all that goodness for you. It discusses temporary hardness, permanent hardness, and total hardness of the water (complete with formulas for figuring each out).

Next up we have water alkalinity and mash pH. The minerals in your brewing water will have more effect on the mashing process than the water pH. The most important buffer (in your brewing water) is the alkalinity (resulting from the carbonate content). This page contains more formulas and charts and content. The bottom of the page discusses how important mash pH is to your brewing process. The mash pH affects: activity of enzymes, yeast cells, hop extraction rate during boiling, proper protein precipitation, and extraction of tannins.

The next page is a ‘summary’ and contains a massive chart. This is then followed by a quick knowledge check. After this we move (from water ions) to water treatment and the first page is an introduction page.

Different water treatment technologies exist and depending on the source water and final purpose, the following treatment steps might be necessary:

• Removal of suspended solids
• Removal of dissolved substances
• Reduction of residual alkalinity
• Removal of dissolved solids
• Removal of organic contaminants
• Removal of dissolved gasses
• Removal of microorganisms

Moving onto the next unit, we have suspended solids – filtration. This is the process of removing fine particles in the water; filtrating and extracting them out of the water to keep it pure for brewing. Next up is dissolved substances – oxidation / precipitation. Iron and manganese are not only bad for beer flavors (giving you off flavors and off colors), it can also damage brewing equipment. You can remove them through aeration (oxidation) or by binding them to phosphates. The next page is about residual alkalinity – ion exchange and is a smaller page but with two pull-down tabs.

Continuing on we come to dissolved solids – reverse osmosis. Then we get organic contaminants – activated carbon. This is followed up by dissolved gasses – deaeration / degasification. Moving on to more topics in this group we have microorganisms – disinfection. And to finish out this group of pages we come to the summary. Which of course followed up by a small knowledge quiz.

We now come to a video, an expert clip by Master brewer Hedwig Neven on water usage and waste water treatment. This is a very informative 7:41 minute clip. (I’ve loved the expert clips, they have all been greatly informative.) The next page is a text page – materials to collect – which tells you what to collect for the experiment. This is followed up by a page for verified track members only (calculations for brewing water); luckily these calculations can be found all over the internet or through various homebrewing apps. As usual, this is followed by an overview page. In lieu of doing an assessment for this module, it is instead an experiment.

The experiment is about finding out about your local water, by comparing parameters, and then discussing it on the discussion page. My discussion post:

Harrisburg PA Area
— Via Suez: (4.10.20)

The level of the most important parameters related to brewing water: • Alkalinity: 102 • Effective Hardness: 167 ppm • Calcium: 55 ppm • Chloride: 3 ppm • Magnesium: 6 ppm • Sodium: 3 ppm • Sulfate: 20 ppm • pH: 7.3

The parameters that are out-of-range for brewing water: High pH; calcium on the low side and alkalinity slightly above desired threshold.

Treatment steps: Permanganate to remove chlorine Acid to reduce alkalinity (need to drop to 100). pH is also high, need to reduce based on Braun sheets.

After this, (where the experiment took the place of the assessment) as per usual, its followed up by a feedback and questions page. Clicking next we go to our typical “congratulations” page where it tells us we completed Module Three and that the next module will be done by Stijn S and will be about spices. So join us (and me) as we dive into that next! So stay tuned for Module Four as we continue our beer education series!

Cheers and happy (safe) learning!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

I have previously gone and done all of the brewery safety courses offered by the Home – Brewers Association. They offer a large array of courses designed for working at breweries and have videos hosted by Bell’s Brewing and Founder’s and a host of other breweries in the area. They do offer (free) certificates at the end of each course.

So, while looking for things to entertain my feeble mind during this quarantine, I’ve come across a brewing class: Beer – The Science of Brewing. It is offered by EDX.org through the KU Leuven University.

Some basic notes on the course:
* Typical Length: 13 Weeks
* Effort: 4 – 6 Hours Per Week
* Price: Free (verified certificate: 99$)
* Level: Intermediate

Things You’ll Learn:

• Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma
• Understand the different processing steps in malting and beer brewing
• Understand the key biochemical reactions occurring during each of these steps
• Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers
• Identify key factors affecting beer identity, quality, and stability
• Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin

So there is a lot to learn here, and yes, its possibly long (13 weeks, is the equivalent of 3 months, give or take). But, we are all on lockdown and in quarantine for an indefinite amount of time, and even once its lifted, 4 – 6 hours of ‘commitment’ a week, is far from impossible, even around a 40 hour work schedule. And of course, thats an estimation for commitment time, some might find it easier, some might find it harder.

So, long story short, I’m going to dive into this, and continue a series of posts about taking the course. I recommend others do the same, and we can discuss it in the comments, or you can just follow along as I tackle this, and learn through me vicariously. All up to you!

So this should definitely be interesting, and fun.

I will post updates to the series, and will title it: Beer Education: X.

Where X will either be substituted for week, day, or possibly module name / number or section or course. So it might look something like this: Beer Education: The Science of Brewing: Week One or Beer Education: The Science of Brewing: Module One or something similar. In each successive post, I’ll link back to past updates so if you join in later, you can catch up and see where we (or I) am at.

At worse, running this series will force me to make sure I finish, otherwise I look like a big stupid idiot in front of you all, and who wants to look like a big stupid-head right? Not this guy!

Ok, so this is just the overview post, my next will be my signing up for it, probably reading over the syllabus, and making whatever selections I need to do, to get it all set-up. So please join with me on this fun adventure. Hopefully see you in the virtual class room or just on here, either way, grab a beer and please follow along!

Cheers fellow students and readers!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview