Intro to Beer and Wine: A Tasting

Part One—Introduction to the Course
1. Course Format
2. Handling and Serving Alcohol Responsibly

Part Two—History of Wine
1. Early Wine History
2. Modern Wine History

Part Three—How Wine is Produced
1. Winemaking Process

Part Four—Grapes
1. White Grape Varieties
2. Red Grape Varieties

Part Five—Tasting Wine
1. Serving Temperatures
2. Appearance
3. Aroma
4. Taste

Part Six—Classifying and Identifying Wines
1. Appellation Systems
2. Wine Labels
3. Old World Wines
4. New World Wines

Part Seven—Wine Service
1. Tools for Wine Service
2. Service Steps

Part Eight—Beer
1. History of Craft Beer
2. The Craft Beer Movement
3. Brewing Ingredients and Their Functions
4. The Brewing Process

Part Nine—Beer Styles
1. Old World Styles
2. New World Styles
3. Beer Service

Part Ten—Wine, Beer, and Food Pairing
1. Principles of Pairing
2. Matching Complementing Flavors
2. Matching Contrasting Flavors

Part Eleven—Classroom Information
1. Class Activities
2. Assessments

Glossary
References