Beer Sommelier Education

by Doemens Academy GmbH

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Key Facts

  • Beer Sommelier
  • Sensor Technology

Categories

  • Raw materials for beer production
  • Beer refinement accessories
  • Consulting
  • Beverage production services
  • Institutes, training institutions and media

Key Facts

  • Beer Sommelier
  • Sensor Technology

Categories

  • Raw materials for beer production
  • Beer refinement accessories
  • Consulting
  • Beverage production services
  • Institutes, training institutions and media
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PRODUCT DESCRIPTION

The Doemens Biersommelier Educational Program is currently established in 17 countries, in 8 different languages, on 4 continents with over 2,000 German-speaking participants and more than 6,000 certified Biersommeliers worldwide. The training to become a Doemens Biersommelier has been a unique success story since it started in 2004. Since then, over 6,000 participants worldwide have been infected by the passion for beer and use the skills they have acquired in the course in a variety of professional ways. The training enjoys a very high reputation in the entire brewing industry, gastronomy, and trade. Therefore, the Doemens Biersommeliers are in demand as experts who promote the image of beer culture and further increase the perception of the value of beer. The two-week intensive course is aimed at the beer-oriented gastronomy, beverage sales sector and brewery specialists in the field of trade, sales, and marketing. Another target group are beer connoisseurs, beer lovers and home brewers who want to professionalize and complete their beer knowledge. The theoretical and practical teaching units are supplemented by numerous experiences and events, such as a brewery tour and visits to restaurants with a distinctive beer culture. In 100 teaching units, the participant gains in-depth knowledge of the diversity of beer, from production to tasting and marketing. The specialist knowledge is deepened through a high proportion of internships. ■ Basics of sensory & sensory physiology including tasting exercises ■ Communication & beer language ■ Technology of beer production ■ Beer style studies including tastings ■ Practical beer brewing in a small brewery in a renowned southern German brewery ■ Recognizing and naming off flavors in beer ■ Dispensing technology ■ Beer & food pairing

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Dr. Michael Zepf über die Diplom Biersommelier-Ausbildung der Doemens Akademie

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