Portfolio

Project
Proper Beer Pouring Techniques

EDUC 765: Trends and Issues in Instructional Design

By: Joanna Janczurewicz



Submitted: February 27, 2015

PROJECT PROPOSAL MODULE 2

Project Title
Proper Beer Pouring Techniques

Sponsoring Organization
BeerTastesLike, LLC

BeerTastesLike, LLC brings craft beer events directly to you with customized beer tasting
flight packages based on your specific requests.

We aim to make the daunting and ever-expanding world of craft beer accessible to
everyone. Do you like beer? Do you want to try something new? Our beer experts focus on
your tastes and design a beer flight for your entire group to enjoy. At your party, our
Certified Beer Server will be on hand to walk you through each beer style and brew history,
pouring and glassware, flavor profiles, food-pairing suggestions, and to answer any
questions you or friends might have about anything beer-related!

Project Description

Pouring the beer can make or break the event! Proper beer pouring techniques are
essential in preserving the correct flavors and aromas in beer when serving by allowing
proper airflow, head retention, and carbonation, and can help identify when a beer has
gone wrong. Improper beer pouring, including using the wrong glassware, can completely
change the profile of a beer, causing metallic, skunky, vinegary flavors, destroying aroma,
and making the beer flat within minutes.

While the two Certified Beer Servers will be responsible for serving at most events, at
larger parties other members of the team may need to assist in pouring and distributing
samples. In order to ensure that all staff members are prepared for tasting events,
instruction is needed on proper beer pouring techniques. Specific industry standard tasting
glasses are used for most events. All staff should also be instructed in specific full-size
glassware requirements according to beer style and why each style requires each glass.

Aim

Preserve intended flavors and aromas in each beer. Ensure client satisfaction and
education on craft beer serving and tasting by delivering beer that is poured in the correct
manner according to style by BTL staff at all events.

Target Audience

The primary target audience consists of both male and female members of the
BeerTastesLike, LLC staff, ranging in age from 29-34. BTL is a small company; all staff

members take on many different aspects of the business, from marketing to design, to
client relations and booking. Two staff members are Certified Beer Servers and are the
talent portion of the business, and will serve as instructors/SMEs for the course. Two other
primary staff members have some experience with craft beer, but need formal instruction
in pouring and glassware. There exists the possibility of bringing in additional staff for
events based on need and size of event.

Delivery Options
The Proper Beer Pouring Techniques course will be delivered in a Face-to-Face format. For
staff trainees to be able to comprehensively compare and contrast the differences in flavor,
aroma, etc. produced by pouring techniques and glassware, the course must be conducted
in person. The face-to-face format also allows the staff to become comfortable with
handling the glassware, and practicing pouring.

FRONT-END ANALYSIS: INSTRUCTIONAL NEED MODULE 3

Instructional Need
Proper beer pouring techniques are essential to close the gap in current employee
performance and also to allow for employee growth. The two members of BTL who
currently do not have Certified Beer Server certifications will need to secure those in the
next year. This course will comprehensively prepare staff for events and can serve as part
of the professional development plan for certain staff members.

Employees need to be instructed in the correct manner in which to pour the beer from
bottles and taps, how to prepare/sanitize glassware, which glassware to use for which
style, what temperature to serve each beer at, and how to identify off flavors and smells.
Without instruction on how to pour and serve correctly, an employee can change the
course of an event by damaging the flavor profile of a beer. This gap cannot be closed by
other means such as a policy or environmental intervention or change.

Since the population of learners (and potential additional learners) is small, the chosen
methods of obtaining data were a questionnaire to determine a number of different factors
that will impact the course and its content, as well as interviews with the two staff
members who will serve as SMEs for the course. These interviews were conducted to
determine what concerns they held regarding novice learners, and to include their input in
the questionnaire. The following questions have been asked of the current BTL staff for the
learner analysis:

o What is your highest level of education?
o How many years of work experience do you have?
What industries have you worked in before? Please list all.
o Do you have previous training in beer styles?
o Do you have previous training in beer serving?
o Do you have previous training in beer pouring?
o Do you have a strong sense of taste?
o Do you have a strong sense of smell?
o Can you lift and carry 25lbs?
o Do you like craft beer? Can you define craft beer? Or, what do you associate with
craft beer?
o Have you tried a variety of beers before?
o Name 3 of your favorite beers.
o Name 3 of your favorite beer styles. (Its okay if you cant!)
o Do you drink beer out of the bottle/can, or do you pour into a glass? Why? If so, is it a
certain type of glass?
o Is that glass style specific?
o Do you have brewing experience?
o Are you familiar with the ingredients that go into making beer? List the primary
ingredients.
o Have you heard of an infected beer? Skunked beer? Oxidized beer?

FRONT-END ANALYSIS: LEARNER CHARACTERISTICS MODULE 3

Learner Analysis

Primary Audience (Permanent employees)
Primary staff members of BeerTastesLike that are not CBS certified

Secondary Audience (Temporary/Contract employees)
Temporary event staff on as-needed basis

General Learner Characteristics
Age: 29 - 34
Gender: primary audience: 50% female, 50% male (secondary audience is
unknown at this time)
Education: four-year college degree, some graduate coursework, all read at
college-level
Work Experience: all have around 15 years of experience each in various
industries such as retail, higher education, and the arts.
Physical Strength: All are capable of lifting and carrying 25lbs (important for
transporting cases of beer, kegs, glassware)

Entry Characteristics
Prerequisite skills/knowledge:
All identify themselves as having a strong sense of taste and smell, which is
important in discerning beer flavors.
All enjoy craft beer, are familiar with an extensive array of beer styles
All are familiar with the primary ingredients in beer
All can define craft beer, and have similar associations regarding craft beer
artisanal, creative, distinctive, flavorful, local, beer made by small breweries with
care and interesting ingredients
All are familiar with the terms infected, skunked, or oxidized beer
Attitudinal & Motivational characteristics:
All are highly motivated to complete the course; recognize the importance of
proper pouring to BTL events and overall success
All understand that improper pouring can affect a beers flavor and smell profile,
and that glassware is an important component of pouring techniques
All possess a positive attitude toward learning more about the subject, and wish
to use this course to help prepare for the Certified Beer Server exam as well
All acknowledge that drinking beer from the appropriate glassware is best, but
50% say they do not always do it for lack of personal convenience at home and
lack of equipment

Prior Experience:
While all staff members have enjoyed craft beer, are familiar with different styles
and have seen different glassware, they all lack prior formal training in beer
styles and pouring techniques
50% have prior brewing experience, which shows a knowledge of basic
sanitation techniques and familiarity with sanitation chemicals
Common errors made by novice learners:
Pouring too quickly from a bottle or tap, causing too much foam/head and
disrupting carbonation
Failing to remember to rinse each glass with sanitizer after washing and before
pouring the beer
Pouring bottle conditioned beer out to the very end of the bottle, mixing the beer
with residual yeast, producing off flavors
Serving beers at the wrong temperature often too cold
Potential Audience Misconceptions:
Any type of beer can be poured into a regular glass without affecting the flavor
Beer should always be ice cold
Beer should always be highly carbonated and foamy, if its not, then theres a
problem
Pouring quickly from a bottle or tap creates the most foam/head, which is what
you want in any beer

Contextual Analysis

Orienting Context
Learners want to successfully identify beer styles and accompanying glassware
Learners want to know how glassware can affect each style in flavor and smell (the
physics of each glass why does it work the way it does)
Learners want to know how to correctly clean and sanitize glassware
Learners want to know how to identify infected beers by flavor and smell
Learners want to know to generally pour correctly into a tasting glass and into a
full-sized glass
Learners want to know how temperature can affect flavor and smell of different
beer styles
Learners want to be able to use this course to help prepare for the Certified Beer
Server examination (level 1 cicerone)
The learners perceived utility for the course is high. Without instruction, they will
not be able to successfully participate in BTL events, nor will they be able to
successfully sit for their certifications.
The learners perceive that they are accountable for learning the techniques and
material presented in the course. Failure in mastering the techniques is equitable to
a failure in the business a failure in supporting the mission and core values of BTL.

Disappointing a client at an event can lead to negative word-of-mouth and

negatively impact the business. Pouring is the foundation of making sure the beer
tastes right, and the employees all feel accountable for their part in the process.

Instructional Context
Since this is a joint venture and all employees are involved in the planning and
scheduling process of this course, it has been decided that the course will take place
on a Saturday, from 12PM 6PM with a 1 hour break at 3PM and several short 15
minute breaks every 2 hours.
The course is targeted to take place for permanent employees in June 2015 as BTL
will launch its first events in September 2015.
Additional temporary staffing training events will need to be scheduled as needed as
the business grows and larger events are added to the event calendar. This schedule
currently remains unknown.
Instructors are willing to accommodate different schedules for temporary staff
should the need arise, such as two 3-hour sessions during evening hours, or two
consecutive weekend days. Flexibility in scheduling definitely exists for future
training.
Initial training for permanent employees will take place at the BTL home offices,
located in the Portage Park neighborhood in Chicago, IL.
This is a quiet residential area with little vehicle traffic and little foot traffic.
Location is off of main streets, and is not near any major shopping areas. Shutting
windows, if necessary, can control any noise.
A fully functioning central air conditioning and heating system can easily control
temperature. Windows all have curtains and shades to avoid strong sunlight and
heat in the main living area. Unit operates with minimal noise. The location is also
equipped with free standing oscillating fans should additional cooling be needed.
Seating is available in the form of padded wooden chairs, folding metal chairs,
couches, an ottoman, and several upholstered chairs. Trainees can sit in different
seating depending on what part of the course they are in. For some parts of the
course it will be best to stand or sit at a table with the instructor.
Sleeping accommodations are not necessary as all participants are local and live in
Chicago. Food and beverages will be provided and there is a kitchen that everyone
can access. There is also a coffee shop on the corner of the street, a diner across the
street, and a deli within walking distance.

Equipment inventory
o Running hot and cold water available on premises
o 3 sinks two sinks available in kitchen 3rd sink will be a large sanitized
food grade plastic container
o Glassware samples for each beer style and industry standard tasting glasses
will need to be purchased
o Beer samples for pouring for each style will need to be purchased
o Chemical sanitizer available on premises
o Spray bottles available on premises

Grain and hops examples available on premises

Jockey box (portable tap system) available on premises
Keg sample available on premises
JohnsonDiversey BeerClean Glass Cleaner will need to be purchased
JohnsonDiversey BeerClean Glass Sanitizer will need to be purchased
Computers are not needed for the course. Printed materials will be provided,
as well as an emailed resource list for additional study
The training location is in the city of Chicago, on two major bus lines the 80 Irving
Park, which runs along the Red, Brown and Blue lines, and the 91 Austin, which ends
at the Jefferson Park Transit Center, connecting to dozens of city and suburban
buses and trains. These two bus lines intersect with many other major bus lines that
can connect to any area of the city and beyond. It is also easily accessible by car and
parking passes are available for the permit only parking neighborhood.
o
o
o
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o
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Transfer Context
The transferability of this course is high. BTL staff knows that the skills they need to
learn in this course are essential to their success, the success of the events they are
organizing, and therefore the ultimate success of the company.
Trainees will have the opportunity to use the skills and knowledge gained in this
course during consultations with potential clients, during food and beer pairing
consultations, and when they are serving at tasting events. Once an employee has
mastered these skills and gotten the cicerone level 1 certification, teaching the
course will also become a possibility.
Support is in place for all trainees to attain their goals with this course and beyond
with certification. The company as a whole is dedicated to their employees and to
everyones joint success.

INSTRUCTIONAL IMPACT BASED UPON LEARNER CHARACTERISTICS

Application of Learning Theories

The target audience has been defined as a small population of both male and female adult
learners with four-year college degrees and some graduate coursework completed. They all
have demonstrated a high level of self-motivation, and recognize the practical nature and
application of the material in the course. It is fundamentally understood that this course is
important to their success in this business, and to the success of the company as a whole.

The profile of our target audience fits directly into andragogy, the theory of adult learning.
Knowles theory of andragogy assumes the following regarding adult learners: 1) they need
to know why they are learning a particular skill or topic, 2) they learn experientially, 3)
they approach learning as problem-solving and 4) they learn best when the topic of skill is
immediately relevant to them and their work environment.

It has already been determined that our target audience has formed relevance with the
subject matter, and they are firm in knowing why they need to learn these techniques and
information. BTL staff will learn experientially and by engaging in participatory activities
(problem-solving based activities) throughout the entire course. They will handle the
glasses and beers, be required to wash and sanitize the glasses, make comparison pours,
smell and taste the beers, and practice the techniques until a certain level of mastery is
achieved.

Another important aspect of adult learning theory is respect. Adult learners want to feel
respected in the learning environment and process. They often want to be involved in the
planning and evaluation of courses. Trainees have been at the core of this project from the
very beginning, and have been vocal as to what they want to learn and how they want to go
about the learning process.

Application of Motivational Theories

Kellers ARCS Model of Motivational Design is the perfect motivational theory to apply to
this course. The ARCS Model is based on four components: attention, relevance, confidence,
and satisfaction. This theory works well with adult learners, and is applicable to the
subject matter. The attention portion of the model has taken care of itself practically with
the primary audience. Establishing present worth and future usefulness creates relevance.
Confidence is built by meaningful success, evaluation and positive feedback from the
instructors. And finally, satisfaction is provided to the learners by the demonstrated
measurable skills and knowledge they will attain at the end of the course, feedback and
reinforcement, and learners will be able to apply their new skills at events right away.

Impact of a Diverse Audience on Instruction

BeerTastesLike is a small company consisting of male and female adults of similar age, race,
socioeconomic backgrounds, location, education, religion, and all speak the same primary
language (English). The company has events in the Chicagoland area, and does not expect
to expand beyond the state in the next three years. There is little diversity within the main
population of trainees and there is consensus about much of the material, verbiage, and
delivery methods that are to be used in the course already among the staff. At this time,
there does not seem to be a cultural impact on the design of the instruction.

PROCEDURAL ANALYSIS
Task Analysis Method
For the Proper Beer Pouring Techniques training course, a procedural task analysis is the
chosen method of analysis. This has been selected as the appropriate type of task analysis
because it identifies the steps needed for completing a certain task. Proper beer pouring
technique is all a series of different activities containing important steps preparing the
environment, the glasses, the beer itself, and the actual proper pour. The analysis focuses
on the actual observable tasks, and the analysis was conducted at the identified training
facility with one of the SMEs from BeerTastesLike. The analysis was conducted with both
ISO standard tasting size glasses and full-size Nonick pint, tulip, and snifter glasses. These
are three glassware styles that can be used across many different beer styles successfully.
Bottled beers were chosen as most craft beers are small batch and bottle conditioned, and
BeerTastesLike events are small for now, so most events will require that staff pour beer
from bottles.

Procedural Task Analysis

Because the primary target audience identified as having a solid knowledge of craft beer
styles, beer ingredients, and basic brewing techniques/practices, these have been labeled
as nice-to-know knowledge areas. As all learners lack training and practice in beer
pouring and serving, and glassware preparation techniques and sanitation procedures, the
procedural analysis focused on these two particular tasks, starting with the set up of the
environment through pouring the actual beer into the glasses. The trainees will also only be
servers at events, and certified cicerones are part of the company structure and are present
at all events for any client questions. Therefore, the analysis will focus on the specific tasks
and procedures associated with cleaning, pouring and serving different beers into different
glasses.

Information regarding specific glassware will be included with the instructional materials,
and is not part of the procedural analysis.

1. Check inventory of items and supplies needed for cleaning, sanitizing, and dispensing beer.
a. Beer
i. Bottled.
1. Porter
2. IPA
3. Stout
4. Lager
a. Capped with standard metal caps
b. 12 22 oz bottles
c. Chilled to 38 - 42 degrees in refrigerator
5. Sour Ale
6. Belgian Ale
a. Corked with corks and wire metal cages
b. 8 22 oz bottles

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c. Chilled to 38 - 42 degrees in refrigerator

b. Glassware
i. Nonick Pint
ii. Snifter
iii. Tulip
iv. ISO Tasting glass
c. Thermometer for checking water temperature
d. Two cleans sinks with stoppers.
e. Counter area or table next to the sink.
i. Should be enough space to accommodate all elements for 3-sink method: tub
for water, dish rack, glasses, etc. Check before filling anything with water.
f. Three sinks are needed. Third sink will be a large food-grade plastic tub, as large as
the sinks.
i. 25-gallon capacity.
g. Spray bottle
h. Vented dish rack
i. Clean dry dish towels
j. Soft sponge containing no metal pieces
k. BeerClean Cleaner
l. BeerClean Sanitizer
2. Prepare one plastic spray bottle with BeerClean Sanitizer and cool water (70 to 80 degrees
F). Set aside.
a. Check water temperature with thermometer.
3. Prepare 3 sinks for cleaning and sanitizing beer glasses
a. Two kitchen sinks are available; one large plastic food-grade tub is being used for
sanitizer.
b. Fill sink on the right (Sink A) with hot water, ranging 90 to 120 degrees F.
i. Check water temperature with thermometer.
c. Add amount of BeerClean Cleaner, or other suds free non-petroleum based
detergent, recommended by manufacturer on side of bottle or on packet based on
size of sink/amount of water.
d. Fill second sink (Sink B) with hot water, 120 degrees F. Do not add anything.
i. Check water temperature with thermometer.
e. Fill third sink (tub Sink C) with cool (70 to 80 degree F) water. Add amount of
BeerClean Sanitizer recommended by manufacturer based on size of tub/amount of
water.
f. Use spray bottle with sanitizer to spray vented dish rack with sanitizer.
g. Place dish rack on dishtowel next to Sink C for air-drying glasses.
4. Clean and sanitize beer glasses using 3-sink method.
a. Submerge each glass carefully in Sink A.
b. Swish gently under the water to remove any residue. Remove glass and let excess
water drip into sink.
i. Use a soft sponge, if needed, to remove stubborn residue.
ii. Never use copper or metal scrubbers as they can break down in the water
and detergent.
c. Submerge each glass carefully in Sink B.
d. Rinse thoroughly by swishing under water in Sink B to remove all detergent.
Remove glass and let excess water drip into sink.
i. If water in Sink B becomes cloudy or soapy, replace with clean hot water.
(90 120 degrees F)

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1. Check water temperature with thermometer.

e. Submerge each glass in Sink C. Remove glass and let excess water drip into sink.
f. Place each glass upside-down on the sanitized dish rack and let air-dry.
i. Space the glasses evenly on dish rack.
ii. Number of glasses that will fit on the rack depends on the rack and type of
glass being cleaned. Some glasses are larger than others and require more
room.
iii. Regardless of how many are on the dish rack, make sure they are not
touching when air-drying.
iv. Never wipe glasses with ANYTHING!
5. Pouring bottled beer into any type of glass
a. Glasses should be kept room temperature or slightly chilled until serving, not frozen
b. Bottle conditioned beer should be stored upright before serving.
c. Examine the beer for any imperfections before pouring white flakes, gunk in the
neck of the bottle, etc.
d. Check for yeast at the bottom of bottle.
e. Open bottle with appropriate tool.
i. If capped: use bottle opener. Gently pry crap off top of bottle with wide
mouthed bottle opener.
ii. If corked: remove cage, if present, by untwisting wires by hand. Manually
twist corkscrew into cork. Pull gently but firmly up, while holding the bottle
firmly in your other hand. Do not shake or disturb the beer.
f. Check the lip of the bottle for any cracks, chips or breaks. If present, do not serve
beer.
g. Set aside opened bottle of beer to prepare glass.
h. Rinse previously cleaned, sanitized and air-dried glass with cold tap water.
i. Check glass for beer clean with sheeting test.
i. Sheeting test: Hold glass up to light and inspect for even formation of
sheeting. Droplets or webbing indicates NOT beer clean.

ii. If beer glass shows droplets of water or webbing, do not pour beer.
1. Return glass to be washed using 3-sink method. Glass is not beer
clean and ready for serving.
j. Hold glass in your left hand at 45-degree angle.
k. Hold bottle in your right hand, and tilt into the glass, gently pouring down the side
until the glass is half full.
i. Do not touch or tap the edge of the glass to the neck of the bottle. This can
cause more chips or cracks in the bottle or glass.
l. Tilt the glass up slowly, and pour down the middle to create 1-2 inches of foam as
beer finishes pouring, dependent on style.
m. Retain yeast unless requested to be poured by customer or style dictates yeast be
poured into the beer.
n. Serve to customer by grasping the glass in the middle and placing on the counter or
bar on a napkin or coaster.
i. Never hold by the lip! This is unsanitary.
6. Pouring beer into an ISO tasting glass from a bottle
a. Prepare ISO tasting glass using 3-sink method.
b. Rinse previously cleaned, sanitized and air-dried glass with cold tap water.
c. Check glass for beer clean with sheeting test.
i. Hold glass up to light and inspect for even formation of sheeting. Droplets or
webbing indicates NOT beer clean.

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d. Glasses should be kept room temperature or slightly chilled until serving, not frozen
i. Can be kept in the refrigerator. Location will depend on event. Glasses will
stay sanitized as long as nothing touches the interior of the glasses.
e. Bottle conditioned beer should be stored upright before serving.
f. Examine the beer for any imperfections before pouring white flakes, gunk in the
neck of the bottle, etc.
g. Check for yeast at the bottom of bottle.
h. Open bottle with appropriate tool.
i. If capped: use bottle opener. Gently pry crap off top of bottle with wide
mouthed bottle opener.
ii. If corked: remove cage, if present, by untwisting wires by hand. Manually
twist corkscrew into cork. Pull gently but firmly up, while holding the bottle
firmly in your other hand. Do not shake or disturb the beer.
i. Check the lip of the bottle for any cracks, chips or breaks. If present, do not serve
beer.
j. Place tasting glass on table or counter.
i. Hold steady with hand and stem of glass, if desired.
k. Lift bottle and tilt into glass, slowly pouring beer into glass.
i. Do not touch or tap the edge of the glass to the neck of the bottle. This can
cause more chips or cracks in the bottle or glass.
l. Fill the glass with beer ONLY about of the way, but no more than 1/3 of the way.
This will be roughly 50 ml of beer.
i. This allows for more aeration of the beer, maximizing the aroma and flavor
in a small glass.
m. Serve by handing the glass to the client by the stem.
i. ISO tasting glasses should always be held by the stem. Because they hold a
small amount of beer, the temperature of the beer can change quickly if held
by the bowl due to ones body heat.

INSTRUCTIONAL OBJECTIVES

Instructional Goal
After completion of this training, learners will be able to efficiently and effectively clean
and sanitize beer glassware of all kinds by using the 3-sink method. Learners will be able to
execute the perfect beer pour without contaminating the beer, resulting in optimum clarity,
color, aroma and flavor.

Terminal Objectives and Enabling Objectives

Identify the steps in the 3-sink cleaning and sanitizing method. - Knowledge
o Name the solutions in each sink.
o Name the type of detergent that can be used to clean beer glasses.
o State the temperature of the water in each sink.
o State the correct order in which the glassware should be washed.

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Given two glasses, learners will correctly select which one is not beer clean.
Analysis
o Compare and contrast the cleanliness of the two glasses by correctly using
the sheeting test
o Be able to accurately describe droplets, webbing and sheeting, and
differentiate among them.

Given an ISO tasting glass, learners will show how to pour an appropriate tasting
serving. - Application
o Demonstrate how to open and prepare the bottle of beer for serving without
disturbing the yeast or contaminating the beer.
o Be able to pour the beer into the glass without touching or tapping the edge
of the glass to the lip or neck of the bottle.
o Be able to pour approximately 50ml of beer into the ISO tasting glass.

Given a beer bottle with problems known to the instructor (white flakes in the beer,
gunk in the neck of the bottle, mold in the cork, slight chipping in the lip), learners
will be asked if they would serve the beer. Explain why or why not. Evaluation
o Describe the problems with the beer and bottle/cork.
o Explain the reason why the beer should or should not be served.
o Argue and defend the reasoning when questioned by the instructor.

At the end of this training, learners will demonstrate the perfect pour in a variety of
beer styles. Application
o Be able to recognize three different common beer glasses: Nonick Pint,
snifter, and tulip, and also the ISO standard tasting glass. - Comprehension
o Correctly manipulate both the glass and the beer bottle resulting in
maximum head retention of approximately 1-2 inches in three different
common types of beer glasses: Nonick Pint, snifter and tulip.
o Retain yeast at the bottom of a bottle conditioned beer to keep beer clear and
contamination free.
o Present the beer glass correctly, without touching the lip and placing on a
napkin or coaster

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ENABLING OBJECTIVES MATRIX & SUPPORTING CONTENT MODULE 6

Title of Module
Glassware and Beer How Pouring into Glassware Can Affect Your Beer

Terminal Objective
At the end of this training, learners will demonstrate the perfect pour in a variety of beer
styles.

Pre-instructional Strategy
The pre-instructional strategy for this unit will be an overview presentation from the
instructor (in-person hands-on course). A general and brief description of the central
themes will reinforce the most important information to the learners.

Enabling Objective

Level on Blooms
Taxonomy*

Be able to recognize
Comprehension
three different
common beer glasses:
Nonick Pint, snifter,
and tulip, and also the
ISO standard tasting
glass.
Correctly manipulate
Application
both the glass and the
beer bottle resulting in
maximum head
retention of
approximately 1-2
inches.

Retain yeast at the

bottom of a bottle-
conditioned beer to
keep beer clear and
contamination free.

Application

Fact, concept,
principle, rule,
procedure,
interpersonal,
or attitude?
Concept

Learner Activity (What Delivery Method

would learners do to
(Group presentation/lecture, self-
master this objective?) paced, or small group)

Given several beer

styles, tell which
should be poured in
which glass

Mini-lecture on different
glassware highlighting nonick
pint, snifter, tulip and ISO standard
tasting glass.

Procedure

Properly using bottle

opener equipment
and corkscrew; Open
capped and corked
bottles without
assistance and
without damaging
bottles or
contaminating beer;
Pour each beer
holding bottle and
glass at correct angle
to achieve max head
retention on each
beer
Open bottle of beer
without shaking or
disturbing yeast at
bottle; Leave - of
an inch of beer at
bottom of bottle with
yeast retained in
leftover beer;
describe difference

Group demonstration and

presentation on opening and
pouring different beers;
comparisons between correctly
and incorrectly poured beers.

Tasting activity to show effect of
pouring on beer

Individual practice activity in
pouring beer from bottles into
glasses (leaving bottles about
full for next activity)

Procedure

Mini lecture on bottle conditioned

beer and yeast (why why/not
desirable in certain styles)

Group pouring demonstration

Individual practice activity
pouring beer from previous
activity until - of an inch of

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Present the beer glass

correctly, without
touching the lip and
placing on a napkin or
coaster

Application

Procedure

between beer with

yeast added into glass
and without and why
a customer may want
yeast in a certain style
Present the beer glass
correctly depending
on style; ISO taster
and by stem ONLY;
snifter can be held by
body, nonick pint has
ridge in middle for
holding; Pour beer
without touching it to
the glass; place glass
on table with
napkin/coaster with
each presentation

beer remains with yeast at bottom

Tasting activity bottle
conditioned styles with and
without their yeast
Mini lecture on importance of
holding glassware correctly and
how temperature can affect beer

Demonstration on pouring
etiquette and keeping the serving
glasses contamination free

Individual practice activity

16

REFERENCES

3 Sink Basin Dishwashing [Infographic] (Allen, Kasy)

http://blog.etundra.com/food-safety/3-sink-basin-dishwashing-infographic/

Blooms Taxonomy Action Verbs.
http://www.clemson.edu/assessment/assessmentpractices/referencematerials/do
cuments/Blooms%20Taxonomy%20Action%20Verbs.pdf

Cicerone Certification Program Certified Beer Server Syllabus. Updated June
1, 2013. Retrieved on February 8, 2015 from http://cicerone.org/content/certified-
beer-server-syllabus

Colston, Robert. The ARCS Model of Motivational Design (Keller). Retrieved January 17,
2015. http://www.learning-theories.com/kellers-arcs-model-of-motivational-
design.html

Glassware for Beer. Beer 101. Retrieved on February 8, 2015 from
http://www.beeradvocate.com/beer/101/glassware/

Keller, John. (2013, September 17). Accessed January 17, 2015. The ARCS Design Process.
http://www.arcsmodel.com/#!arcs-design-process/cvbe

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