1. © The F&B Partnership 2013 Introducing Beer and Food Fiona Smith Beer Sommelier - The F&B Partnership

2. What do you need to know? F&B ABC Beer Appreciation A: Technical Product knowledge B: Optimum Serving Standards C: Sensory appreciation including Beer and Food Pairing  Maximize the commercial potential Source: The F&B Partnership © The F&B Partnership 2013

3. Yeast: Beer DNA Lager or cold/bottom fermenting yeasts  Saccharomyces Pastorianus/Carlsbergsensis  0 - 15 C Ale or warm/top fermenting yeasts Saccharomyces Cerevisiae 10 - 25 C WILD or spontaneous fermenting yeasts Brettanomyces, Lactobacillus, Acetobacter … Cold temperatures Source: F&B © The F&B Partnership 2013

4. How to taste The Look – Visual test (Colour, Clarity, Carbonation) The Sniff – Aroma test (Smell) The Sip – Mouth Feel test (Strength, Body, Character) The Slurp – Taste test (Taste profile & Flavour profile) The Swallow – Aftertaste test (Linger & Finish) Source: The F&B Partnership © The F&B Partnership 2013

5. What is Beer and Food matching? ‘Beer and Food matching is the process of pairing flavours and dishes of beer and food to achieve a sensory balance, with the sole purpose of enhancing the consumption experience ’ © The F&B Partnership 2013

6. The F&B Beer Appreciation Course - Modular Product Knowledge & Categorisation - Beer Appreciation Tasting Beer and Food Pairing Serving and Standards - Perfect Pour Increased turnover and customer loyalty Different pouring techniques, reasons for glassware and commercial benefits Staff can deliver the perfect pour & understand the commercial benefits Benefits:- Staff can confidently explain the merits of different beers and sell them Benefits:- Empower staff to recommend the right beers for a customer’s menu choice with confidence Provides a rounded understanding of different beer types Provides the framework for comparing beers and beer & food matching © The F&B Partnership 2013

7. Thank you Fiona Smith Beer Sommelier - The F&B Partnership