Beer & Food Course Video

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.

Why This Course?


  1. 1Beer should be an integral part of culinary education. It accounts for $100 billion in sales in the U.S., compared to $36 billion for wine, and is an expected addition to restaurant beverage menus. With this course, culinary educators and students join the 3,000+ American craft brewers who are helping beer reclaim its place at the dinner table.
  2. 2The free Beer & Food Course was designed specifically with the culinary student in mind. Over five self-administered days, students will learn about beer as a beverage, pairing beer with food and how to pour and present beer at the table. In addition to lectures, suggested readings and a two-part final exam, instructors will guide students through two tasting sessions of ten beer styles and a food pairing session.
  3. 3Co-authored by a Culinary Institute of America graduate and a Certified Cicerone®, this is the thoughtful and thorough crash course in beer and food that you’ve been looking for. The course is published by the Brewers Association, the not-for-profit trade association dedicated to small and independent American brewers, their beers, and the community of brewing enthusiasts.

Who’s Behind the
Beer & Food Course?

Adam Duyle

Chef Adam Dulye

Dulye (pronounced “doo-lee”) is executive chef for the Brewers Association and Dulye is a Culinary Institute of America graduate who has helmed kitchens with a craft beer focus from the mountains of Colorado to San Francisco, California. Dulye also oversees culinary side of SAVOR®: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival®, and the World Beer Cup®..

Julia Herz

Herz is the Craft Beer Program director at the Brewers Association, publisher of She is a BJCP-certified beer judge, an award-winning homebrewer, a Certified Cicerone® and a beer educator. She has been featured by The Splendid Table, The Food Network’s Unwrapped, CNBC’s Closing Bell, Good Morning America Live and is a regular beer blogger for HuffPost Taste.

Course Breakdown


  1. Day One

    An introduction to the beverage of craft beer, including history, a current market snapshot of the craft segment, beer ingredients and an introduction to craft beer styles and how they were developed.

  2. Day Two

    Understanding how to taste, pour and present beer allows chefs to better integrate beer with food. This section includes the first tasting session, takes a detailed look at what makes up a beer’s flavor profile and provides instructions for confident pouring and presentation of craft beer.

  3. Day Three

    Diving deeper into the flavors of beer, this section examines how beer combines with different foods and ingredients. Students are lead through the second tasting session, and learn to identify subtleties and off-flavors in beer, and are introduced to the interactions that occur when beer is paired with food.

  4. Day Four

    This section explores the basics of pairing craft beer with cheese and provides tips and instructions for cellaring/aging beer. An interactive tasting and pairing session includes five common beer styles that are tasted alongside common food ingredients. Finally, students are guided through the process of designing a beer dinner.

  5. Day Five

    Instructors are provided with a 50-question written exam and instructions for a two-part pairing exam, during which students will create a three-course menu, prepare the dishes and select appropriate craft beer pairings.

Free Course Downloads



  1. Beer Glassware Features
  2. Brewers Association Draught Beer Quality Manual
  3. Temperature Tips For Retailers
  4. Beer Tasting Mat
  5. Beer Tasting Sheet
  6. Flavor Components in Beer
  7. What’s Wrong With My Beer?
  8. Flavor Triangle
  9. Craft Beer & Cheese Interactions
  10. Interactive Tasting Forms
  11. Operators Guide to Receiving Beer
  12. Beer Aging Considerations for Retailers
  13. Menu Development and Tasting Form