Overview

There’s more to this module than just serving beer! For example, these questions are answered:

• What is a beer?
• What is the difference between an ale and a lager?
• What is the difference between keg and cask beer?
• Why should beer glasses be free from residue detergent?
• What is ullage?
• How should bottled beer be poured to prevent too much head?
• What is a ‘Black and Tan’?

Beer is a generic term and the start of the module considers the difference between lager, ale and stout, develops knowledge of how beers are made and then explores different styles of ale, stout and lager along with cider; What is the difference between kegs and casks? This section explains! along with tips on changing a barrel and reading beer bottle labels; Different styles of beer glasses are looked at with tips on their condition; Serving beers considers the best practice standards for serving both draught and bottled including stouts, metred dispense, cask ale and temperature, ullage and cleaning nozzles; Learners will consider the reasons that beer may be flat, cloudy or fob and the action they might take; The module finishes with an insight into different beer drinks.

Audience

Serving beers is part of our Professional Bar Service programme, designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service and their confidence. The module will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Objectives

• Identify different types of beer and beer drinks
• Identify glassware and equipment used to serve beers
• State the professional standards used to pour and serve different beers