This is the definitive beer and food course for culinary institutions and beer educators. Learn how to bring the powerful beverage of craft beer into the kitchen and onto the plate as you work through five self-guided detailed lecture sessions, two beer tasting sessions detailing ten popular beer styles, and food pairing session that includes menu planning tips and recipes.
Co-authored by executive chef and Culinary Institute of America graduate Adam Dulye and Julia Herz, Craft Beer Program Director of the Brewers Association and a Certified Cicerone®, this is the thoughtful and thorough crash course on beer and food that you've been looking for.
This saddle-stitched manual is printed in full color on 8.5” x 11" high-quality paper with a cardstock cover.
This course is priced with students in mind and sold at a very affordable price for both educators and students.