Beer Knowledge Workbook - w Pio Edits

The Freehouse Beer Training Workshop

Workshop Objective:The Freehouse Beer Training workshop is designed to increase your knowledge about beer.

The goal of this workshop is to empower you as a resource for the guest and to use your beer knowledge and expertise to provide great service and passionate hospitality.

Plus - We get to taste it!

"One person with passion is better than forty people merely interested." - E. M. Forster

Part One – You and Beer

About You:Name: _______________________

Years Serving Beer: ____________

Comfort level talking about Beer (Scale of 1-10) : _____________

What are your favorite beers?

What is your best beer related memory/story? (Quality memory, not quantity):

“Beer, it’s the best damn drink in the world.” – Jack Nicholson

About Beer:Name: _Beer (from the Latin Biber, “to drink”)__

Years Being Beer: _ At least 4300 BC (according to Babylonian clay tablets)__

A basic beer is made of four ingredients, water, barley, hops and yeast. Each ingredient is absolutely irreplaceable and integral to the process. How brewers tweak, modify and use these ingredients plus a wide range of adjuncts, spices, fruits etc. allow for just about any beer that a brewer can dream up.

Water :

90 to 95 percent of beer is made up of water. At The Freehouse, we use Minneapolis’s own city water. Before brewing process we remove any chlorine or other minerals that would impact the beer through filtration.

Malt : (Most commonly: Barley)

Much of the color, aroma and flavor in a beer come from the malted grains that are used. There is also the fuel for creating alcohol. Malt houses allow grains to germinate and begin to grow, breaking down starch. The grains are then dried leaving the useable carbohydrates behind. Most beers use “base malt” which is commonly pale malt other cereal grains can be malted and used in brewing: wheat, rye, oats etc.

Hops :

These are dried green flowers from the hop vine. They contribute the bitterness, aroma and flavor to a beer.

Yeast :

It is a microorganism that serves as the engine behind beer. Yeast consumes sugar from the malt to create alcohol and carbon dioxide.

“A man who lies about beer makes enemies.” – Stephen King

The Brewing Process: OverviewStep 1. Milling the Grain

Beginning in the brew house, different types of malt are crushed together to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist.

Step 2. Mash Conversion

The grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process uses natural enzymes in the malt to break the malt’s starch down into soluble sugars.

Step 3. Lautering

Our mash tun also serves as the lauter tun, where a sweet liquid (known as Wort) is separated from the grain. We also sparge or rinse, the grist with hot water to maximize sugar extraction.

Step 4. The Boil

The Wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added. Hops are added at different times for bittering, aroma and flavor. Most beers use several different types of hops.

Step 5. Wort Separation and Heat Transfer

After boiling, the Wort is spun in the kettle, whirlpooled. During this stage, any proteins or hop particles (known as Trub) are removed by gravity to leave a liquid that is ready to be cooled and fermented. The Trub remains in the center of the kettle as the Wort is drawn out through a heat exchanger, which transfers the Wort’s heat to cold water that we collect and reuse.

Step 6. Fermentation

Fermentation starts when yeast is added to the cooled Wort during the filling of the Fermentation vessel. Yeast converts the sugary Wort into Beer by producing alcohol, a wide range of flavors, and carbon dioxide. Temperature is critical to fermentation and flavor.

Step 7. Conditioning, Filtration and Carbonation

Once fermentation is complete, the yeast cleans up off-flavors produced during fermentation. The beer is then slowly chilled and held at 33F and allowed to condition. Most of The Freehouse’s beer is clarified/filtered naturally by Finings, which are electrically attracted to yeast cells, temperature, and time. The Freehouse filters the #1 Kolsch-style ale and seasonal lagers.

Step 8. Serving

Freehouse Beers are served with a 1” of head, which gives the beer a pleasing appearance and enhances aroma. Beer is served cold and warms slowly, unlocking the flavor.

“I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.” – Abraham Lincoln

Part Two – Brewery TourAs we travel through the brewery, label the chart below as we see/touch/examine the brewery process in person:

1. _____________________________________________________

2. _____________________________________________________

3. _____________________________________________________

4. _____________________________________________________

5. _____________________________________________________

6. _____________________________________________________

7. _____________________________________________________

8. _____________________________________________________

“For a quart of Ale is a dish for a king.” – Will Shakespeare

Part Three – Tastings and Pairings Beer Title: Freehouse #1

Brewery: The Freehouse

ABV: 5.0% IBU: 24

Kolsch

SEE

SMELL

TASTE

SWEET

BITTER

“He was a wise man who invented beer”. –Plato



ABV: 6.3% IBU: 55

IPA

SEE

SMELL

TASTE

SWEET

BITTER

“He was a wise man who invented beer”. – Plato



ABV: 5.2% IBU: 21

Brown

SEE

SMELL

TASTE

SWEET

BITTER

“A woman drove me to drink and I didn't even have the decency to thank her”. –W.C. Fields



ABV: 4.6% IBU: 3

Stout

SEE

SMELL

TASTE

SWEET

BITTER

“Alcohol, the cause and solution to all of life's problems.” -Homer Simpson

Part Three – Tastings and Pairings Beer Title: Freehouse #__


ABV: _____ IBU: ______

SEE

SMELL

TASTE

SWEET

BITTER

“I love football and beer and have a normal girlfriend.” - Josh Duhamel

Part Three – Tastings and Pairings Beer Title: Freehouse #__


ABV: _____ IBU: ______

SEE

SMELL

TASTE

SWEET

BITTER

Part Three – Tastings and PairingsUsing the Brewers Association Craft Beer Pairing Chart, pick out a food pairing from your restaurant for each of the beers.

Freehouse #1Location:

Pairing recommendation:

Using the Brewers Association Craft Beer Pairing Chart, pick out a pairing for each of the beers we sampled from your restaurant.



Part Three – Tastings and PairingsUsing the Brewers Association Craft Beer Pairing Chart, pick out a pairing for each of the beers we sampled from your restaurant.



Using the Brewers Association Craft Beer Pairing Chart, pick out a pairing for each of the beers we sampled from your restaurant.



“There is no such thing as a bad beer. It’s that some taste better than others.” – Bill Carter

Part Four – Beer knowledge ResourcesOnline Resources:

BeerAdvocateBeer Ratings and forumswww.beeradvocate.com

CiceroneCicerone certification programwww.cicerone.org

CraftBeer.comBeer guide from the Brewers Associationwww.craftbeer.com

RateBeerBeer Ratings and forumswww.ratebeer.com

Phone App

Untappd Social Media for beer, ratings, locations and reviews. Search “untappd” in the iTunes store or Google Play

Company-Wide Goal

I will strive to encourage one new guest to try a Freehouse brew in every one of my shifts.

Personal Beer Goal

I will _________________________________________________________

http://www.ratebeer.com/

http://www.craftbeer.com/

http://www.cicerone.org/

http://www.beeradvocate.com/

Beer Knowledge Workbook - w Pio Edits

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