Beer Sommelier Sommelier, with Professional Experiences in the Areas of Production, Distribution, Communication, Education, Commercialisation Or Service of Beers

Course information

Three principles guide AGENDA: 100 h our professional development training: DURATION: 2-week intensive Quality course or any other time Distinctiveness conﬁ guration. Passion

PREMISE: Minimum age of 18 years old.

COSTS: 2.950 €

AUDIENCE: Study groups with maximum 25 attendees.

TEACHERS: A team graduated at Doemens as beer Beer Sommelier Sommelier, with professional experiences in the areas of production, distribution, communication, education, commercialisation or service of beers.

For information, contact

Doemens e.V. Stefanusstraße 8 / 82166 Gräfelﬁ ng

Fabian Staudinger Phone: +49 89 85805-17 E-Mail: [email protected]

www.doemens.org

Doemens Academy About Doemens

Founded in 1895 and situated in Munich (Germany), Doemens is an institution dedicated to the education and consultancy strongly oriented to the beer business, which operates globally with international recognition and reputation.

In 2004, Doemens pioneered presenting the ﬁ rst professional beer sommelier course in the world.

Programme

PROFILE Course addressed to people from beer service, production, logistics, communication and commercialisation, besides gastronomy entrepreneurs, professionals and enthusiasts. This education project delivered worldwide follows principles and contents aligned with the guidelines of the head offi ce in Germany. Exams and certifi cates TOPICS Mastery of the training content is determined via written ■ Beer Sommelier: as well as several hands-on assessments. an ambassador under the optics of ethics These must be completed independently of one another. ■ Introduction to the beer culture ■ Introduction to the sensory analysis The certifi cate of conclusion of the Professional Beer Sommelier Course, delivered by Doemens with international ■ Beer & health recognition, will be given to the student approved. ■ Raw materials ■ Brewing process Areas of work ■ History of beer

■ Beer & gastronomy ■ Hospitality: bars, restaurants and hotels ■ International beer styles (logistics, communication and service) ■ Breweries ■ Transport, storage and service (R&D, production, logistics, communication ■ Beer and marketing and commercialisation) ■ Beer and food pairing ■ Markets, beer distribution and import companies (logistics, communication and commercialisation) ■ Wood and barrel ageing of beer ■ Event agency ■ Professional beer services (logistics, communication and service) ■ The Beer Sommelier in the world: ■ Specialized media trends & prospects (newspapers, magazines, blogs, web, radio, television)