In 2012, Siebel Institute of Technology and our World Brewing Academy partner Doemens Academy of Munich, Germany are pleased to introduce a course at our Chicago Siebel Institute campus that is already setting the standard for beer service worldwide.

Since 2004 the 2-week Doemens Beer Sommelier has provided instruction and certification to hundreds of servers, brewers and beer experts in Europe and South America, and now this in-depth course is available in English for the first time. The goal of the Doemens Beer Sommelier course is to impart knowledge regarding beer on a level that enables the certified sommelier to advise customers of breweries, distributors, retailers and restaurants & bars on the production of beer, dominant characteristics of beer styles, how to select the right beer for pairing with the dish of their choice and the positive health benefits of moderate beer consumption. Beer sommeliers will also learn responsibilities in maintaining quality of the beer served to the guest and its perfect presentation, and students will learn to create beer menus, advise cooks & staff on beer meals and organize beer purchases.

This course is completed with an evaluation of papers regarding the creation of a beer meal and a beer menu, with a practical sensory test to detect and describe different beer varieties and categories as also sensory beer defects, an oral exam in the beer presentation sector in gastronomy and two written exams after the first education phase and at the end of the course. Successful completion of this course you will be granted the title of Doemens Bier Sommelier, which also makes you eligible for participation in the annual Doemens Bier Sommelier World Championship.

NOTE: This course is limited to a maximum of 16 participants

With content designed and presented by an international group of brewing educators, the Doemens Beer Sommelier program offers students an all-encompassing experience in all things beer. The syllabus provides complete coverage of the issues most important to the understanding and service of ales, lagers and specialty beers:

• Technology of Beer Production (22 instructional units)
• Beer Dispensing, Equipment & Hygiene (8 instructional units)
• Sensory Analysis Training (20 instructional units)
• Beer Tasting & Sensory Evaluation (7 instructional units)
• Beer Brewing (11 instructional units)
• The Beer Market & Marketing (5 instructional units)
• Beer & Glass Culture (2 instructional units)
• Beer Cocktails (2 instructional units)
• Building Beer Menus (7 instructional units)
• Beer, Alcohol and the Law (2 instructional units)
• Psychological Factors Affecting Beer Consumption (2 instructional units)
• Beer Trends & Future Prospects (2 instructional units)
• Beer & Food (3 instructional units)
• Beer and Cheese (1 instructional unit)
• Cooking with Beer (3 instructional unit)
• Highlighting Beer in Gastronomy (3 instructional units)
• Tapping and Pouring Beer (1 instructional unit)
• Cellaring & Aging Beer (1 instructional unit)
• Brewery Tour (3 instructional units)

Intermediate-Level Brewing Course

Prior brewing knowledge is not required, but students will benefit from existing knowledge of brewing technologies and/or related sciences.

To assess your readiness to participate, please contact Keith Lemcke requesting an assessment review for your chosen course/program.

Keith Lemcke Vice President This e-mail address is being protected from spambots. You need JavaScript enabled to view it