DURATION, DAYS: 1
DURATION, HOURS: 4
SCHEDULE: Sunday, 16:30-20:30
PRICE: 6000 rubles.
TEACHERS: Anton I. Bednyakov
 Recruitment is underway!

During the course you will find:
-an introduction to the history of brewing,
-an overview of world brewing, current trends,
-beer tasting -to consolidate the theory with practice.
During the course you will learn:
-features of beer production,
-what raw materials are used to make beer,
-about the rules of storage,
-how to serve beer, with what dishes to drink it and what dishes to use at the same time.
 
We will taste more than 10 types of ales, lagers and other beers:
(Pale Ale)— light beer of a bronze shade, which contains a small amount of carbon dioxide. It is most often matured in bottles. It has a bitter-spicy aftertaste.
Porter— strong dark beer with a sensitive density and with a strong bittersweet taste and a hoppy aftertaste. It contains a large amount of aromatic substances. The color varies from light to very dark.
Light lager— classic lager. The taste of this beer is fresh, without pronounced sweetness or bitterness with well-felt hop notes
Pilsner is a transparent, golden—colored and refreshing beer. It has a characteristic beer aroma and a mild hop taste.
Lambic is a Belgian wheat beer of spontaneous fermentation, which is produced in the Lambic Valley in the floodplain of the Seine River.
Stout is a dark foamy drink with a hoppy taste. Several types of burnt malt give it a special color and light coffee notes.
RIS is a Russian imperial stout (a very dark and strong beer, often aged in oak barrels from various alcoholic beverages).
Trappist beer Tubel and Quadrupel. Quadrupel is a dark and strong ale, which in Belgium is designated as Grand Cru – a high-quality variety.
Oatmeal stout is a traditional English ale with an unconventional recipe.
* The varietal composition may vary
After completing the course, you will learn to understand beer styles, skillfully read the beer label and navigate the beer assortment.
Get a lot of useful knowledge and vivid impressions, a certificate of training of the established sample.