BEER TRAINING GUIDE · 2019-08-19 · FOOD & BEER PAIRING Pair the characteristics of the food with the characteristics of the beer. • Light style beers go great with light and

Page 1 of 13 Q:\TRAIN\FOH TRAINING\All Brands\Beer Training Guide version 1.0.docx

BEER TRAINING GUIDE

Version 1.0


INTRODUCTION TO BEER

UNDERSTANDING CRAFT BEER Canadians are in the middle of a craft beer renaissance. Now more than ever guests are demanding more choice in beer styles and innovative new products. All over Canada small, innovative producers are making beer with more character, more flavour and taking more risks – and it’s paying off. In addition to wanting better quality or smaller batch beer with more character, WHERE a beer comes from is one of the most relevant reasons of what guests’ order. We have partnered with award winning breweries in every market in Canada and selected the best of what they brew that complements our already outstanding lineup of international favourites and domestic champions.

BEER HISTORY Beer has been around as long as we can remember. Beer dates back to 7,000 years ago in Iran. There is a popular 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl and a 3900-year-old Sumerian poem contains the oldest surviving beer recipe, describing the production of beer from barley via bread.

Beer was widely consumed by both women and men. It was typically lower in alcohol and was given to children. Almost all the original brewers in ancient times were women. The original European settlers only landed at Plymouth Rock instead of Virginia because they ran out of beer. Every culture in the last 3000 years has found a way to ferment something and alter their state of consciousness; some for relaxation, some for sacrament.

"Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin

"He was a wise man who invented beer." - Plato


WHAT IS BEER?

What is beer comprised of? Malt • Hops • Water • Yeast Beer Ingredient #1 – MALT (aka Barley or Wheat) Malt is often referred to as the “Soul of Beer”. It is the one key ingredient that brings colour and flavour to beer. Malt Profiles:

• Bready: fresh baked bread • Honey-like: sweeter over tones • Toasty: toasted bread • Caramel/Toffee/ Butterscotch • Molasses: Dark caramel • Nutty: hazelnut, almonds, vanilla • Chocolate • Coffee: deep roasted, burnt

Where does the colour come from in Beer?

All of the colour comes from the roasting and kilning process of the Malt. Malt starts off as barley or

wheat. It’s essentially a seed packed full of stored sugars. First, the seed is soaked to start the

germination process to unlock all of the stored sugar energy. Then the malt is roasted.

The only meaningful difference between the malt in Coors Lite and Guinness is the amount of time and temperature it has spent being roasted. The longer you roast, the more flavours you develop. Other items like rice and corn syrup have been used to make beer but are typically frowned on.

“You mean that amber sudsy stuff? I have been hearing good things about it.” - Norm from Cheers


WHAT IS BEER?

Beer Ingredient #2 - HOPS Hops are the flower of a climbing plant that grows on vines. The female hop contains resin and essential oils which give beer bitterness and aroma. There are 2 different types of Hops:

• Bittering hops: hops with higher alpha acid content that are used at the start of the boil. • Aroma Hops: floral hops used for aromatics at the end of boil.

Hop Profiles:

• Floral – aromas of fresh flowers • Herbal – sage, rosemary, oregano • Grassy – fresh cut grass • Citrus – American hop variety, lemon • Spicy – very subtle peppercorns • Piney – strong aroma, like pine needles • Fruity – darker berries like blueberries • Tea – German hop variety, loose tea

Beer Ingredient #3 - WATER Water makes up 92% of beer and it’s one of the reasons that very different beer styles developed all over the world. In England, the water had a high amount of gypsum, a naturally occurring mineral ideal for making rich ales where as the remarkably soft water of Pilsen, Czechoslovakia created a crisp and clean beer style. There are 2 types of water used in beer:

• Hard Water: loaded with minerals • Soft Water: essentially mineral free

Water Profiles:

• Soft water – sharper, crisper finish (Pilsners) • Hard water – softer mouth feel and longer finish (Guinness, English Pale Ales)


WHAT IS BEER?

Beer Ingredient #4 - YEAST Yeast is the magic ingredient in brewing. It is a single cell organism. There are two main species of Brew Yeast:

• Saccharomyces uvarum (Lager) • Saccharomyces cerevisiae (Ale)

This is the only true difference between an ale and a lager. Yeast Profiles:

• Peachy • Pear • Banana • Orange • Apple • Raisin • Licorice

"If God had intended us to drink beer, He would have given us stomachs." - David Daye


BEER TASTING

The beer discovery taste system is a great way to understand the characteristics of each of the main beer styles.


ALES & LAGERS

ALES VS LAGERS

There is a clear difference between ales and lagers. Think of ales like red wine, think of lagers like white wines. • Ales are typically richer, softer fuller bodied • Lagers are lighter, crisper, refreshing


BEER TASTING

TASTING EXERCISE

1 Appearance Using a light background LOOK at the appearance of the beer, including color & clarity of the liquid.

2 Drive By Do a ‘drive by’ under your nose. You are smelling to detect any defects in the aroma.

3 Short Sniff Take a short sniff of your beer to discover what aromas you can pick up at this time.

4 The Swirl Place your glass on the table and “swirl” (make circles), a few times creating a slight head on the beer.

5 Deep Sniff Now bury your nose into glass and take a deep sniff. What aromas are you picking up?

6 Taste Allow at least 1 oz to cover your entire mouth, swallow, breath out through your nose, and then open your mouth.


BEER TRAINING PLACEMAT

TASTE COORS LITE

TASTE CANADIAN

TASTE PALE ALE

TAST IPA OR IPL

TASTE AMBER STYLE

TASTE STOUT

AROMA

TASTE

BODY

BITTER?

DRINKABILITY

LIKE IT?

FOOD PAIRING?

*Tear this page out and use as your training place mat


BEER CONSUMPTION STATISTICS

Here are some fun stats. Looks like we Canadians should up our game!


BEER GLASSES

A clean glass is part of a great beer experience. Dirty glassware can kill the head retention, make the beer flat and taste ‘skunky’. Top 4 ways to have great glassware

• Beer is the only thing that goes in a glass. Pop, milk, etc should all be in other glassware. • Clean with Ecolab chemicals and a full 5 second rinse • Don’t put your fingers in empty (or full) beer glasses. • Using the glass sprayer, clean the glass for at least 5 seconds or until you feel the water run

cold. The Frozen Glass Debate

• The frozen beer glass debate has been going on for over 20 years. • Quite possibly the worst thing for the beer, but some guests expect it. • Frozen glasses turn beer flat & cloudy that smells like bleach. • When beer freezes (at –4°C or 26°F) it loses all of its carbonation. It also becomes a little bit

cloudy from the proteins solidifying in the beer. This is called “Chill Haze”. KEY POINTS

- Always use a ‘Beer Clean Glass’ - Pour for a dime sized head - Use the correct branded glass - Use a branded coast if applicable

Step One

Place glass at a 45° angle, one inch below the faucet. Do not let glass touch the faucet. Open faucet all the way in one swift motion.

Step Two

After the glass has reached half full, gradually bring the glass to an upright position.

Step Three

Let the remaining beer run straight down the middle. This ensures proper release of CO2 by producing a dime sized foam head.

Step Four

Close faucet completely & quickly. Present to the guest with the logo facing them. Serve draught first, mixed drinks next & bottles last.


BEER SERVICE

BRANDED BEER GLASSES Why use branded glasses?

• Proven sales strategy - Guests want credit for drinking better • Glassware is designed to enhance the beer. • Guests want the credit for drinking better. The “alpha male/female” • The right glass, every time. No exceptions.

BOTTLED BEER SERVICE Why do we serve a chilled/rinsed glass with every beer? (Corona Excluded)

• Beer isn’t designed to be drank out of a bottle. • When beer is poured it releases some of the CO2. • It’s great hospitality • Less boated feeling • Do you drink wine out of the bottle?

FOOD & BEER PAIRING Pair the characteristics of the food with the characteristics of the beer.

• Light style beers go great with light and refreshing foods like salad, lettuce wraps. • Full bodied or rich style beers go great with steak, burgers, rich protein. • High alcohol makes food seem hotter. • Indian food pairs well with hoppier dishes. • Bitterness and CO2 in beer are natural palate cleansers allowing you to enjoy both meal

and drink


BEER MYTHS

Here’s a few common beer myths busted!

Canadian beer has more alcohol than our US neighbours Alcoholic content is done by volume in Canada, the US calculates by weight. On comparable beers, it’s the same.

Dark = Bitter The predominant bitterness comes from hops, beers can be very pale, and very bitter, or very dark and quite sweet.

Beer is bad for you. It’s fat free. Relatively low in Carbs All natural Probiotic Full complement of B vitamins In moderation proven to lower risk of hear attacks

Beer gives you the dreaded beer belly.

This is due to poor diet, and health. Beer won’t help, but it’s not the main issue.

Beer is best served as cold as possible. The character is lost when it’s too cold. The beer goes flat. Ales are darker than lagers

Dark beers have more alcohol than light beers

Beer makes people more attractive…

BEER TRAINING GUIDE · 2019-08-19 · FOOD & BEER PAIRING Pair the characteristics of the food with the characteristics of the beer. • Light style beers go great with light and

Documents