Summer 2016 Section 1 06/22/2016 to 08/10/2016 Modified 06/20/2016

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1 1 of 8 6/20/2016 3:16 PM UCLA UCLA EXTENSION BUSINESS, MANAGEMENT, & LEGAL PROGRAMS HOSPITALITY Summer 2016 Section 1 06/22/2016 to 08/10/2016 Modified 06/20/2016 Wednesdays, 6:30-9:30 p.m., June 22 through August 10, 2016 Classes 1, 2, 4, 6, 8: Building, Classroom G33W Class 3: Phantom Carriage, S. Main St., Carson, CA Class 5: The Surly Goat, 7929 Santa Monica Blvd., West Hollywood, CA Class 7: Wurstküche Venice, 625 Lincoln Blvd., Venice, CA beerscribe@earthlink.net (mailto:beerscribe@earthlink.net) I will be available through the Canvas messaging system (preferred) or via . During the week, I will generally get a response to you within 24 hours. Explore the history of brewing as well as the origin of the U.S. craft beer revolution, which has influenced beer-making worldwide and is still ongoing. From tasting and judging beer, to food pairings and sensory training, to brewing science, barrel-aging, and the business of beer including starting and running a brewery, opening a beer bar or themed bar / restaurant, distribution and marketing this course is a primer on all things craft beer. It is designed as a well-rounded introduction for those students with little to no knowledge of beer (other than that they like to drink it!), how to get started in the business, and the brewing process but thirst with a curiosity to learn all the basics about how to taste, describe, judge,

2 2 of 8 6/20/2016 3:16 PM pair and make the beverage. Through lectures, readings, guest speakers, site visits and curated tastings, students will gain an all-encompassing overview of beer the planet s most popular beverage from its origins in ancient times to the current craft beer movement spreading across the globe. They will visit a brewery, craft beer bar and themed bar / restaurant in the area to gain a first-hand understanding of, respectively, the brewing process, how draught beer is served and sold, and the differences between the same beer on cask vs. in bottles vs. in kegs. Students will also meet and learn from a selection of experts in the field, who will discuss topics from the ingredients of beer, types of fermentation, how to store and age beer, and pair it with food, to homebrewing, the financial and legal aspects of starting a brewery, and marketing/distribution. By the conclusion of this class, students will be able to identify via look, smell and taste a wide range of beer styles and characteristics, as well as explain the geographical origins of beer styles from around the world. They will become well-versed in matching different styles with various menu items after a sensory training session and a curated beer-and-food pairing demonstration. Also, students will be able to differentiate between a good beer and a flawed one through beer judging exercises, and will have achieved a solid foundation for pursuing a rank from the Beer Judge Certification Program (BJCP) and/or the Brewers Association s program to be certified as a Cicerone (aka beer sommelier). And finally, they will possess a well-rounded knowledge of beer history, the brewing process and the business of beer. Required Textbook: Tasting Beer: An Insider s Guide to the World s Greatest Drink by Randy Mosher, Storey Publishing, ISBN: Available through amazon.com. Additional readings (assigned and optional), videos and power point demonstrations will be available inside of Canvas or via handouts in classroom. A set of four 4-ounce tasting glasses with base/paddle (provided by ), which students will bring to class each week (with the exception of site visits, is theirs to keep after the conclusion of the class. While pitchers of tap water will be provided for rinsing tasting glasses and palate cleansing between beer tastings, students are encouraged to bring their own water.

3 3 of 8 6/20/2016 3:16 PM All reading and tasting assignments are to be discussed in class. This class is not graded. Understand that all beer served is meant for the purpose of tasting, not consumption. Please limit yourself to the 4-oz pour of each beer tasted. Students are subject to disciplinary action for several types of misconduct or attempted misconduct, including but not limited to dishonesty, such as cheating, multiple submission, plagiarism, or knowingly furnishing false information to the University; or theft or misuse of the intellectual property of others or violation of others' copyrights. Students are encouraged to familiarize themselves with policy provisions which proscribe these and other forms of misconduct at: ( In accordance with the Americans with Disabilities Act of 1990, provides appropriate accommodations and support services to qualified applicants and students with disabilities. These include, but are not limited to, auxiliary aids/services such as sign language interpreters, assistive listening devices for hearing-impaired individuals, extended time for and proctoring of exams, and registration assistance. Accommodations and types of support services vary and are specifically designed to meet the disability-related needs of each student based on current, verifiable medical documentation. Arrangements for auxiliary aids/services are available only through s Services for Students with Disabilities at (310) or by at access@uclaextension.edu (mailto:access@uclaextension.edu). For complete information see: /str/studentswithdisabilities.aspx ( /str/studentswithdisabilities.aspx) Your instructor may post the interim grade Incomplete/I if at the end of the class your overall work is of passing quality but a portion could not be submitted for understandable reasons (e.g. illness). It is your responsibility to petition your instructor for permission to submit work late and

4 4 of 8 6/20/2016 3:16 PM to provide an explanation, and it is his or her sole decision whether to accept the explanation. If permitted, the Incomplete/I grade will be posted and a time frame defined for you to submit the missing work, ranging from one to twelve weeks. Incomplete/I grades that remain unchanged after twelve weeks will lapse to F, NP or U. Receiving an I grade entitles you to submit only the missing work your instructor has agreed to accept late, and does not allow other work to be retaken or oblige to provide continuing access to course materials via Canvas. The Incomplete/I grade is not an option for courses that do not bear credit, such as 700, 800, or 900-level courses. For complete information, see: /str/formscredit.aspx ( Web-Enhanced courses meet in-person and make use of an online presence to varying degrees. You will access the learning management system, Canvas, for course documents such as your syllabus and course materials. Please note the following about online course components at : Students must have basic computer skills, including the use of word processing software, , and the ability to use internet browsers, such as Safari, Firefox, or Chrome. Students are responsible for meeting the technical requirements of Canvas and familiarizing themselves with the Canvas Learning Management System. What are the basic computer specifications for Canvas? ( /m/4214/l/82542-what-are-the-basic-computer-specifications-for-canvas) Which browsers does Canvas support? /s/2204/m/4214/l/41056-which-browsers-does-canvas-support ( It is your responsibility to keep a copy of all assignments and work submitted, and to be aware of all assignments, due dates, and course guidelines. For students taking classes held on the UCLA campus and in and around Westwood Village, the UCLA Police Department provides a free walking escort service every day of the year from dusk until 1 a.m. Community Service Officers (CSOs) are available to walk students, faculty, staff members and visitors to and from anywhere on campus, in Westwood Village, and in the village apartments. CSOs are uniformed students who have received special training and are employed by the UCLA Police Department. To obtain an escort, please call (310) and allow 15 to 20 minutes for your escort to arrive. For complete information, see:

5 5 of 8 6/20/2016 3:16 PM ( Weekly Schedule for "A Class of Beer: An Overview of the Craft Brewing Renaissance" ALL Classes Include Tastings! When Topic Notes Lecture Week 1 Introductions / State of the Industry State of the Industry History of Beer Origins of Craft Beer The Beer Industry Today Lecture Week 2 Beer Styles / Ingredients 1: Water Beer Styles History Geographical Originations Glassware Beer Ingredients 1: Water Types of Water Guest Speaker: John Palmer, author, Water: A Comprehensive Guide for Brewers Site Visit Week 3 Phantom Carriage Brewpub / Blendery, Carson, CA The Brewing Process / Ingredients 2: Yeast The Brewing Process Ingredients 2: Yeast How to Brew Opening and Running a Brewery Tour of the Facility Top-Fermenting vs. Bottom- Fermenting Hybrid Beer Styles Wild Yeast Types of Fermentation, Barrel-Aging Guest Speakers: Martin Svab, Co-Owner, Phantom Carriage; Simon Ford, Co-Owner and Head Brewer, Phantom Carriage

6 6 of 8 6/20/2016 3:16 PM When Topic Notes Lecture Week 4 Ingredients 3: Malt / Ingredients 4: Hops Ingredients 3: Malt Types of Malt Milling grain Malt Extract Adjuncts and Malt Substitutes Guest Speaker: Jonathan Porter, Co-Owner and Brewmaster, Smog City Brewing, Torrance CA Ingredients 4: Hops Types of Hops Growing, Cultivating Hops Dry Hopping Herbs and Other Hop Substitutes Guest Speaker: Alexandra Nowell, Co-Owner and Brewmaster, Three Weavers Brewing, Inglewood, CA Site Visit Week 5 The Surly Goat, 7929 Santa Monica Blvd., West Hollywood, CA Craft Beer Bars / Marketing & Distribution / Cicerone Certification Program Craft Beer Bars Opening and Running a Beer Bar or Brew Pub Choosing Beers Relationships with Distributors Differences Among Draught, Cask-Conditioned and Bottled Beer Marketing and Distribution Marketing Campaigns, Establishing a Brand Relationships with Breweries and Off-Premise Accounts Self-Distribution Cicerone CertificationProgram Guest Speakers: Ryan Sweeney, Co-Owner, The Surly Goat; Jace Milstead, Brand Manager, Craft Beer Guild Distributors

7 7 of 8 6/20/2016 3:16 PM When Topic Notes Lecture / Demonstration Week 6 Business of Beer / Beer and Food Pairing The Business of Beer Launching Breweries, Bars / Restaurants Beer and Food Pairing Financing and Budgeting Legal Aspects, Regulations, Permits Community Support Identifying Beer Styles Compatible with Specific Foods; Complementing or Contrasting Flavors Cooking with Beer Demonstration and Sampling of Pairings Guest Speakers: Gabriel Gordon, Co-Owner and Executive Chef, Beachwood BBQ and Brewing, Long Beach, CA; Julian Shrago, Co-Owner and Brewmaster, Beachwood BBQ and Brewing, Long Beach, CA Site Visit Week 7 Wurstküche Venice, 625 Lincoln Blvd., Venice, CA Themed Bar / Restaurant / Aging Beer Bars / Restaurants Opening and Running a Themed Bar / Restaurant Relationships with Breweries and Distributors Belgian and German Beers Aging Beers Which Beers Age Well? Do s and Don t s Guest Speakers: Joseph Pitruzzelli and Tyler Wilson, Owners, Wurstküche Venice

8 8 of 8 6/20/2016 3:16 PM When Topic Notes Lecture Week 8 Homebrewing / Sensory Training / Judging Beer Homebrewing Sensory Training Judging Beer History American Homebrewers Association How to Taste Beer Differentiating Between Well-Made and Flawed Beer The Brewers Association Beer Judge Certification Program Student Exercises in Beer Judging Guest Instructors: Carl Townsend, National Beer Judge, Pacific Gravity Homebrew Club, Culver City, CA; Jim Wilson, Grand Master III Beer Judge, Strand Brewers Homebrew Club, Torrance, CA