College course teaches Philadelphia students to appreciate beer — whether it’s tailgating or good food
“Uncommon Courses” is an occasional series from The Conversation US that focuses on non-traditional teaching methods.
Course name:
Beer Basics
What sparked the idea for this course?
After working in professional kitchens and serving as a server in fine dining restaurants for 25 years, I became an adjunct professor and director of special projects in the Department of Food and Hospitality Management at Drexel University. Lynn Hoffman, founder of the school cooking program and author of “The Beer Short Course,” suggested we create a 10-week beer course.
Given the popularity of beer among college students, this seems like a no-brainer. But it’s also an opportunity to help our students appreciate the dazzling styles of beer and its deep cultural and historical significance—including in Philadelphia.
What does the course explore?
The course explores the history of brewing and how different societies—especially Sumerian, German, British, and Belgian—influenced the ingredients and brewing techniques used to make different styles of beer.
Some styles are named after their city of origin—for example, Pilsner originates from Pilsen in the Czech Republic. Others come from the brewing process. For example, “Lager” means “to store or store” in German. These beers are stored at refrigerated temperatures for several months after brewing to allow any lingering flavors to subside, resulting in a cleaner, crisper, crisper taste. “Porters,” meanwhile, were named after London’s working-class dockworkers—those who loaded and unloaded goods in the ports—who regularly consumed them.
After studying the basics of beer, students will learn about the evolution of beer in the United States, with an emphasis on the Philadelphia area.
For example, Yuengling, originally named Eagle Brewery, was founded in 1829 in Pottsville, Pennsylvania, about 100 miles from Philadelphia, and is believed to be the oldest continuously operating brewery in the United States. In the city, local brewer Robert Hare Jr. brewed what George Washington called “the best beer in Philadelphia,” and just down the street, it's said that the U.S. The first beer was brewed around 1840 by Bavarian expatriate John Wagner.
We also discuss existing breweries in the Philadelphia area, such as Philadelphia Beer Company, Dock Street, and Yards, and their impact on the city's craft beer industry.
Why is this course relevant now?
Beer and other alcoholic beverages have a significant financial impact on the restaurant industry, as many businesses operate on razor-thin margins. Restaurants can attract diners by offering vibrant drinks. A good beer program requires knowledgeable staff, local brew selections and a range of different styles. They may showcase classic beers and ales, as well as popular contemporary favorites like New England IPAs and Italian Pilsners, as well as innovative experiments like Fruity Pebbles pot-style sour beers.
What are the key lessons from this course?
Appreciating beer is not drunkenness.
There is a correct way to analyze beer by sight, aroma, mouthfeel, and flavor. We use a tasting grid to guide students through this process. First, we evaluate the beer's color, clarity, and head, which gives us an initial idea of the beer's characteristics. We then evaluate the aroma of the beer, which comes from grains, hops and fermentation. We then taste and focus on the beer's texture to determine its mouthfeel weight, carbonation quality and mouthfeel – whether it's thin, full or silky. Finally, we evaluate flavor profile.
Students have the opportunity to distinguish the various malt and hop characteristics present in many popular beer styles—from the crisp, biscuit or biscuit flavor and light green bitterness of a pilsner, to the dried fruit and deep caramel qualities of a double ale, to cold brew A coffee style dry stout.
“Tasting” the beer rather than simply “drinking” it allows students to understand and appreciate the beer in the glass. It's also important to note that when analyzing beer, the glass must be clean, clear, and have a specific shape – a tulip. Using a sphere to swirl the beer allows tasters to judge viscosity, test carbonation and release aromas.
What materials are included in the course?
Lynn Hoffman's “Beer Short Course” provides an easy-to-understand summary of beer styles, history, and how to enjoy beer in a variety of settings from tailgates to fine dining restaurants.
Joshua Bernstein's “The Complete Beer Course” details the beer family tree, includes interviews with famous brewers, and provides textbook examples of various beer styles.
The Brewers Association's Style Guide and Tasting Grid are the go-to guides for how to describe beer style using ratings of color, bitterness, and flavor attributes.
Six 1 oz. Weekly samples allow students to taste historical representatives and current versions of specific beer styles, such as Bohemian Pilsner, German Dark Ale, English Bitter, and Belgian Ternary.
We also had a guided tour and tasting at Yards Brewery, one of Philadelphia's larger independent craft brewers.
What will this course help students do?
Students learn about the history of beer production and its cultural relevance, as well as tasting notes and profiles of various beer styles in order to differentiate between ales and beer family styles. By the end of the course, they should also be able to design their own beer menu for a restaurant.