Because beer pairs well with food and beer has nutritional value it only seems logical that beer would be factored into a culinary program.
It would seem a natural progression to incorporate beer as one of mankind's oldest beverages along side a study of cheese or bread making.
After all when we sit for a meal with family, friends, or co-workers, we have a drink along with the meal.
So why after contacting dozens of culinary programs as far east as New York, as far south as Pomona or even in our own culinary mecca, San Francisco was I not able to find a program the featured beer and food pairing?
Culinary programs have multiple modules. In the culinary field there are several factors to consider. There is sanitation, tools and equipment, conversions, yield factors, food costs, legal issues, menu design, plate presentation, buffet presentation, knife skills, management. This does not even cover the specific study of the process of cooking.
The culinary program at the American River Community College in Sacramento is one of the oldest continuous running programs. They did not have a beverage program until Brian Knirk became dept chair over five years ago. Trained in the San Francisco area, Brian appreciates the value of educating culinary students in the beverage dept.
This is a difficult module to teach because more than half of the students are under 21. Brian himself does not cover the beer section of the beverage module. He defers that to commercial brewer and Master beer judge Kevin Pratt. Kevin Pratt has been a featured speaker for the beer section for several years. He incorporates the process of brewing in the module. Last year the students made ten gallons of beer to serve at their fundraiser.
I asked Kevin Pratt if he felt the amount of time and the budget allotted for the beer portion of the beverage module was significant enough to cover all the points of beer. He said no and that it was his hope that in time that would change.
It seems logical to a layperson that there should be a beer program somewhere. Over the past four years, World Beer Cup has shown an increase in breweries by 40%. Countries participating in this prestigious competition went up by 65%, Styles submitted for competition has increased up to 76%.
The Brewers association shows that California holds 22% of the top Craft Breweries by sales volume in the U.S., and 16% overall sales in 2007. Craft Brewing Statistics show beer sales up by 12% by volume from last year.
The association also shows studies that in tough economic times beer sales are one of the last to slow down when a consumer is given a choice over what to cut back on. I know this on a personal level. I just spent $20.00 on an 11.2 bottle of Harviestoun Ola Dubh 30.
This an ale which has been allowed to age in selected oak casks formerly used to mature the award winning Highland Park 30 year old Single malt Scotch Whiskey. So the question still lies, with such sophisticated, complex, high quality, and creative beers on the market, why is there such a lack of formality when it comes to the education of these beers?
What about sommelier programs for beer? Sommelier programs are very intensive. I participated in the wine course at the UC Davis Extension program. I came away with many tools that could easily be incorporated into a beer program. I couldn't understand why the Extension program had a brew master series but not a beer evaluation program. Is there an opportunity here?
Since 1985 the Beer Judge Certification Program has had a program to promote beer literacy and the appreciation of real beer and to recognize beer tasting and evaluation skills. This is a program, which requires dedication because it can be up to 9 weeks long. A great deal of effort is taken to cover beer faults and styles with extensive tastings. Perhaps this could become the new credential for those in the culinary industry who are looking to expand their understanding of beer and provide a solid background for them when serving beer?
After all if the culinary programs have their plates full, it appears that the future for beer education programs directed to the restaurant industry is wide open.
It would seem a natural progression to incorporate beer as one of mankind's oldest beverages along side a study of cheese or bread making.
After all when we sit for a meal with family, friends, or co-workers, we have a drink along with the meal.
So why after contacting dozens of culinary programs as far east as New York, as far south as Pomona or even in our own culinary mecca, San Francisco was I not able to find a program the featured beer and food pairing?
Culinary programs have multiple modules. In the culinary field there are several factors to consider. There is sanitation, tools and equipment, conversions, yield factors, food costs, legal issues, menu design, plate presentation, buffet presentation, knife skills, management. This does not even cover the specific study of the process of cooking.
The culinary program at the American River Community College in Sacramento is one of the oldest continuous running programs. They did not have a beverage program until Brian Knirk became dept chair over five years ago. Trained in the San Francisco area, Brian appreciates the value of educating culinary students in the beverage dept.
This is a difficult module to teach because more than half of the students are under 21. Brian himself does not cover the beer section of the beverage module. He defers that to commercial brewer and Master beer judge Kevin Pratt. Kevin Pratt has been a featured speaker for the beer section for several years. He incorporates the process of brewing in the module. Last year the students made ten gallons of beer to serve at their fundraiser.
I asked Kevin Pratt if he felt the amount of time and the budget allotted for the beer portion of the beverage module was significant enough to cover all the points of beer. He said no and that it was his hope that in time that would change.
It seems logical to a layperson that there should be a beer program somewhere. Over the past four years, World Beer Cup has shown an increase in breweries by 40%. Countries participating in this prestigious competition went up by 65%, Styles submitted for competition has increased up to 76%.
The Brewers association shows that California holds 22% of the top Craft Breweries by sales volume in the U.S., and 16% overall sales in 2007. Craft Brewing Statistics show beer sales up by 12% by volume from last year.
The association also shows studies that in tough economic times beer sales are one of the last to slow down when a consumer is given a choice over what to cut back on. I know this on a personal level. I just spent $20.00 on an 11.2 bottle of Harviestoun Ola Dubh 30.
This an ale which has been allowed to age in selected oak casks formerly used to mature the award winning Highland Park 30 year old Single malt Scotch Whiskey. So the question still lies, with such sophisticated, complex, high quality, and creative beers on the market, why is there such a lack of formality when it comes to the education of these beers?
What about sommelier programs for beer? Sommelier programs are very intensive. I participated in the wine course at the UC Davis Extension program. I came away with many tools that could easily be incorporated into a beer program. I couldn't understand why the Extension program had a brew master series but not a beer evaluation program. Is there an opportunity here?
Since 1985 the Beer Judge Certification Program has had a program to promote beer literacy and the appreciation of real beer and to recognize beer tasting and evaluation skills. This is a program, which requires dedication because it can be up to 9 weeks long. A great deal of effort is taken to cover beer faults and styles with extensive tastings. Perhaps this could become the new credential for those in the culinary industry who are looking to expand their understanding of beer and provide a solid background for them when serving beer?
After all if the culinary programs have their plates full, it appears that the future for beer education programs directed to the restaurant industry is wide open.
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