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Beer and Food Course The Beer & Food Course is the definitive beer and food course for culinary institutions and beer educators. Learn how to bring craft beer into the kitchen and onto the plate.

Order a printed copy! In addition to the digital version of the course, which remains free to download below, you can purchase a printed copy for $17. If more than 10 copies are ordered, the price drops to $12 each.

Why This Course?

  1. 1Beer should be an integral part of culinary education. It accounts for more than $100 billion in sales in the U.S., compared to $50 billion for wine, and is an expected addition to restaurant beverage menus. With this course, culinary educators and students join the 5,000+ American small and independent craft brewers who are helping beer reclaim its place at the dinner table.
  2. 2The free self-directed Beer & Food Course was designed specifically with the culinary student in mind. 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 10 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. Dulye also oversees the culinary side of SAVOR®: An American Craft Beer and Food Experience, Paired 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. She is also the co-author of “Beer Pairing: The Essential Guide from the Pairing Pros” from Voyageur Press.

Course Breakdown

  1. BF_Cover

    Order Printed Copies of the Course!

    In addition to the digital version of the course, which remains free to download below, you can purchase printed copies. Priced with students and educators in mind, the printed course is available for $17. If more than 10 copies are ordered, the price drops to $12 each.

  2. Section One

    In Section One, students get an introduction to craft beer. You’ll learn about the history of the beverage, homebrewing, the brewing process and ingredients. This section also familiarizes you with the definition of a craft brewer.

  3. Section Two

    Understanding how to taste, pour and present beer allows chefs to better integrate beer with food. Section Two includes the first tasting session, takes a detailed look at what makes up a beer’s flavor profile and provides instructions about how to properly pour and present craft beer.

  4. Section Three

    Section Three of the Beer & Food Course dives deeper into flavors in beer and examines how those flavors combine with different foods and ingredients. Students are led through the second tasting session. They’ll also learn to identify subtleties and off-flavors in beer.

  5. Section Four

    America is a beer loving nation and this section provides statistics to support the fact that diners want craft beer at the table. Students will learn three common pairing interactions as well as pairing terms. This section also introduces you to cheese, charcuterie and chocolate pairings.

  6. Section Five

    Section Five allows students to experience interactions between common beer styles and common food ingredients. You’ll also learn how to properly store beer, identify stale beer, and how to correctly age beer.

  7. Instructor Guide & Final Exam

    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 Downloads



Course Resources

  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. Beer Flavors Six Pack
  8. What’s Wrong With My Beer?
  9. Flavor Triangle
  10. Beer and Food Pairing Guide
  11. Craft Beer & Cheese Interactions
  12. Interactive Tasting Forms
  13. Operators Guide to Receiving Beer
  14. Beer Aging Considerations for Retailers
  15. Menu Development and Tasting Form
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