The Collins College Of Hospitality Management

The Collins College of Hospitality Management CALIFORNIA STATE POLYTECHNIC UNIVERSITY, POMONA Fall 2009 HRT 312 (Section 01): BEER AND CULTURE Owen Williams, Lecturer Office 79B-2210B/C, Phone 909-869-4148 Email: [email protected] Web site: www.successfulbreweryconsulting.com

Office Hours (subject to change) M & W: 14:30 – 15:30

COURSE DESCRIPTION: This is the study of beer, brewing methods, the role of beer in various cultures, and beer in food and beverage operations. The course provides a brief history of beer from Mesopotamia to present day, including the recent growth of micro and craft breweries. Additional topics include brewing ingredients and the brewing process, traditional beer styles of various countries, beer evaluation and food pairing, selection procedures for restaurants, proper service of beer, and career options in the brewing industry. Prerequisite: minimum age of student must be 21 years on the first day of class (September 23rd, 1988). Laboratory fee required ($80). COURSE GOAL: My goal for you is to reexamine your perceptions about beer, beer consumers, and the role of beer in the world and as a component of the food and beverage profession. Why, you ask? It depends. For the hospitality majors in class, your guests may be beer drinkers. Some guests appreciate fine ales and lagers. They may ask you for your opinion. A peer may ask for your thoughts on revising a beverage list. Beer might be called for in a recipe. As a hospitality professional, people expect you to offer your input. For all of you, beer is part of our culture and part of culture in many parts of the world. Beer is a fun beverage. Brewers are serious about their craft, yet they tend to be a humorous lot. Anything that adds humor to our lives is good. Beer pairs well with food. In fact, it is more versatile than wine and pairs with far more foods. It is less cost-prohibitive to experiment with beer than wine. You can sample any beer you find and even if you do not like it, you are usually only out a dollar or two. Finally, having an interest in new things is good. Learning about beer is a great way to practice the art of life-long learning. LEARNING OBJECTIVES: Upon completion of the course, students will be able to: A. Diagram the brewing process and explain the basic process occurring at each step B. Explain how each of the four basic brewing ingredients contributes to the look, smell and/or flavor profile of beer C. Differentiate between traditional ale and lager beer styles, compare similar styles, and clarify why and/or how two styles are different from one another D. Discuss the role of beer in various cultures from an historical and present-day perspective E. Describe the recent growth of the micro and craft brewing segment in the global food and beverage industry and relate the role of craft brewing in the overall brewing industry F. Explain current beer-related trends affecting the hospitality industry as well as society including, but not limited to, responsible service and consumption of alcoholic beverages in public places G. Differentiate between large-scale commercial breweries, regional and regional craft breweries, contract breweries, microbreweries, brewpubs and home-brewing operations H. Analyze, compare, and rate different styles of ale and lager beer categories, using a simplified version of a professional judging scorecard I. Critique the current beer offerings of a food and beverage establishment, a self-brewed beer, or a team-designed beer and food menu and make food and beer pairing recommendations using at least two food and beer pairing approaches J. Explain the significance of beer as it relates to the food and beverage industry 1

INSTRUCTIONAL MATERIALS: Valid identification for age verification, access to the Internet, an active Cal Poly email account, standard writing materials, and two (2) Scantron test forms (882-ES-LOVAS) are required. I may provide additional readings from books, the Internet, trade journals and magazines. A laboratory fee of $80 covers all tasting samples provided in class and a food and beer dinner at the Restaurant at Kellogg Ranch. Modest tasting and parking fees may apply if I schedule optional (voluntary) Friday field trips. Optional Sources: Beer Basics, by Peter LaFrance The New World Guide to Beer, by Michael Jackson The Beer Companion, by Michael Jackson The Ultimate Encyclopedia of Beer, by Roger Protz The World Encyclopedia of Beer, by Brian Glover The New Complete Joy of Homebrewing, by Charlie Papazian Some of the books above are out of print, but are readily available at discount bookstores, used book sites online, and at www.beerbooks.com. You may check out any of my beer books, for two-day use, from my personal library. INSTRUCTIONAL METHODS: To achieve the Learning Objectives, students will participate in large and small group discussions, lectures, group projects, oral presentations, research on the Internet, evaluating tasting samples, and complete written assignments and examinations. TASTING: I conduct tastings during most class sessions. We will sample four to six styles of beer during each tasting, with a maximum 1½ -ounce pour. The number of samples and their size depend on the bottle cost, package size, and alcohol content of each sample. During the food and beer pairing meal, we will taste eight styles, each paired with food samples appropriate for the style, at 2-ounces of beer per sample. I provide dump buckets for you if you do not wish to consume all of the samples provided or if you do not wish to swallow the beverages tasted. To get the most out of the tasting evaluation, it is necessary to go beyond just viewing and smelling the beverages. However, tasting is not required. Students may not share beer samples or encourage re-pours or over-pours. Per Collins College policy, I must remove from the course any student who demonstrates the appearance of intoxication. You will receive a grade of “F” for the course and have no opportunity to repeat the course. POURING AND CLEAN-UP DUTIES Individually, you will pick up two tasting glasses when you arrive to class. At the end of class, please clean up your area, push in your chair, dump any remaining liquid from your tasting glasses, and place them, upside down in a glass rack on the rack cart. In addition, you will select two (2) dates on which you will assist in the set-up, pouring and clean-up duties for the tasting portion of the lecture. Seven to nine students assist with each tasting session. This activity is part of your participation point total. To earn your points, it is your responsibility to sign the Pouring & Clean-Up list at the end of class. The sheet is available for signing after you complete the clean up. A TYPICAL CLASS SESSION Each day, when lecture and discussion are part of the day’s outline, I will present material in the first 60 to 75 minutes. We will conduct the tasting portion during 20 to 30 minutes of the second hour. During the last 10 to 20 minutes of class, pouring and clean-up helpers for the day will finish clean up. Others are free to depart.

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Owen’s Philosophy of Teaching and Expectations of Students 1.

Every student in the class has the potential to be an “A” student.

2. My primary responsibility as your instructor is to provide the best possible learning environment for every student in the class. I aim to be approachable and I am sincerely interested in your learning and your success. 3.

I will get to know each student as an individual and I treat everyone as a person of value.

4. My goal is to help you gain new knowledge and skills, help you build on your existing knowledge and skills, and provide a setting for you to reflect on your attitudes and perceptions about beer, beer consumers, beer and culture, and beer in the food and beverage industry. Your success as a professional in any field relates directly to the quality of your work, your decisions, and your ability to solve problems, as well as your capacity to work effectively with others. Likewise, in this class, I will evaluate you on a variety of factors, including your work quality, problemsolving skill, decision-making ability, and your contributions to your team and classroom discussion.

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For most of you in your careers, you will rarely, if ever have pencil and paper examinations. Your boss will evaluate you on a wide range of aspects relating to your knowledge, skills, attitudes, and behaviors during his or her ongoing appraisal of your performance. I follow a similar philosophy in this course. Your examination performance in class is only part of your overall score (30%).

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7. I usually exhibit a positive attitude. I also tend to use humor in my approach to teaching and learning. Laughing at my jokes is your choice. I prefer “Owen“or “Mr. Williams” and I am not a doctor, but I do have lots of patients. If we are together in a professional setting or near a recruiter, you may say Mr. Williams if it is more comfortable, but I know in your mind that I still prefer first names.

8. 9.

I expect you in class on time.

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I expect that you will arrive prepared for class each day.

11. I expect that you will turn off or silence your cell phones before class begins and that cell phones are not visible during examinations. When you email me, please include HRT 312 somewhere in the subject line. I may not recognize your email name, especially if you do not use your CPP email account. By the end of the quarter I may know that your friends call you “butterflygirl” or “benchpress400,” or maybe not…

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I prefer that your head is hat-free or hood-free while in the classroom, yet I recognize that headwear is part of current fashion. Wear what you will. Unless you are in a commercial kitchen or a hat is part of a uniform, I ask that when you go to interviews, on industry property tours, or to university indoor functions, please show potential employers and our supporters your full, smiling face!

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14. I ask everyone to work together to leave the room cleaner and more orderly than we found it. Please police your personal space, toss your trash, and push in your chair. You are welcome to snack and sip in the classroom. While I may bring foods to pair with some tasting samples, generally I spend your laboratory fee on beer. You are welcome to bring your own snacks. If you do, please reread point 14 above.

15. 16.

Please respect the opinions of others.

17. You do not need to ask permission to use the restroom, even during exams. With apologies to Nike, just do it. 18.

Have fun!

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OUTCOME EVALUATION

A. B. C. D. E. F. G.

Participation Web site posting Food and beer pairing project Culture presentation Self & Peer Evaluation Examination #1 Examination #2

Total = GRADING SCALE Letter A 376.00 A360.00 B+ 348.00 B 336.00 B320.00 C+ 308.00 C 296.00 C280.00 D+ 268.00 D 256.00 D240.00

Range To To To To To To To To To To To

40 points 20 points 100 points 60 points 60 points 60 points 60 points 400 points

400.00 375.99 359.99 347.99 335.99 319.99 307.99 295.99 279.99 267.99 255.99

ACADEMIC INTEGRITY Students assume full responsibility for the content and integrity of the academic work they submit. The guiding principles of academic integrity shall be that a student's submitted work, examinations, reports, and projects must be that student’s own work. Students shall be guilty of violating this code if they: • Represent the work of others as his or her own, including failure to cite sources properly • Use or obtain unauthorized assistance in any academic work • Give unauthorized assistance to other students • Modify, without professor approval, an examination, paper, record, or report to obtain additional credit • Misrepresent the content of submitted work Any student violating the principles of academic integrity is subject to receive a failing grade for the course and the professor will report the student to the Dean of The Collins College and to University Officials. If a student is unclear about whether a particular situation may constitute a violation of these principles, the student should meet with the professor to discuss the situation. PARTICIPATION (40 points) Part of learning about ales and lagers is learning how to verbally describe and discuss what you taste. I expect your active participation in tasting discussions. To assist in this process, I will provide you with a name card. You must have your name card visible at each class session. If you do not have your name card at a class session, you do not receive tasting samples on that day. Part of this score is your active involvement during presentations by other students or by me. Active involvement is presenting material, asking questions, answering questions (verbal and in writing), presenting opinions, filling in evaluations, or something as simple as showing active interest in the presentation (eye contact, nodding, etc.). Most of the 40 points comes from turning in documentation (3x5 cards, evaluations, etc.). You also earn participations points for assisting with set-up, pouring, and clean-up.

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WEB SITE POSTING (20 points) Each student will post a brief beer-related web site review in the Discussion Board section of Blackboard. Use the basic web address for the site in your subject line (for example, Beerbooks.com). The posting must include the full link to the site first, followed by one paragraph summarizing the content of the site. My goal is to have each student post a different link. Please review the current postings prior to posting your own to ensure that your posting of a site is the first. You are welcome to write a “first-person” narrative. I expect appropriate use of the English language and the use of humor is fine. Typographical and grammatical errors cost one point apiece, so please review your typing prior to submission. If you notice an error after your initial post, you may modify your post prior to the due date and time for an improved score. Procedures: Ensure that no one posted the site you want to post previously. For the subject line, please use the common web site name, not the full web address (for example, Beergeek.com, not http://www.beergeek.com). When you type your message, the first line is the full web address (for example, http://www.beergeek.com). Follow the full web address with a brief paragraph highlighting the key features of the site or explain why you think the site is useful or interesting. Please use full sentences and proper grammar - this is not a text message, but a brief written assignment! Double-check everything before you post in order to receive full points. Posts requiring modification may still score well, but you may not get all possible points. Modifications made after the due date and time will not affect your score.

FOOD & BEER PAIRING PROJECT (100 points) I provide three options. You and three of your peers choose one. All three options require a single report from the team, including photographs or copies of photographs of each student on the team participating in the project. Detailed guidelines and a grading guide for each option are on Blackboard and I will discuss them in class. Below, I summarize each option. Option 1 As teams of four people, select a local establishment offering food and beer. Analyze the beer offerings in relation to their food selections. Address other operational observations as explained in the project guidelines. Ultimately, you will turn in a written document offering observations and recommendations. Option 2 As teams of four people, brew a beer at home or at a “brew your own” business. This will take at least two weeks – generally a half-day to brew and a half-day (approximately two to three weeks later) to bottle or keg. If you choose option 2, please get an early start! The beer recipe and four food recipes that the team believes pair well with the style brewed are part of the written document. Option 3 As teams of four people, design, prepare, and analyze a four-course beer and food pairing meal. The beer brands and the four food recipes, and a critical analysis of the results are part of the written document. For a full explanation of each option, please follow the detailed guidelines and the grading guide, both available on Blackboard. Note where points come from and please pay attention to the weight of each scored area as it relates to the overall score of 100 points. Each option requires a hard copy in some form (paper, consulting report, newsletter, marketing plan, mock web site, etc.). Each option requires pictures of all team members participating in some fashion. As appropriate, include the pictures throughout the document or as an appendix of the written document.

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CULTURE PRESENTATION (60 points) The same team of four students will produce and present a 12- to 14-minute presentation on Beer and Culture. Culture is a broad-based term related to, but not limited to, civilization, history, society, ethnic or religious customs, or traditions. The Little Oxford Dictionary of Current English defines culture as “customs and civilization of a particular time or people.” (6th edition, 1986, page 131). Select a country, region, city, people, company, or event and research beer as it relates to your selected topic. The presentation may be historical, present-day, or a combination of both. The presentation can present customs and traditions, including those involving beer. If you want to select a country, you have one limitation. If you are interested in Germany, Belgium, Ireland, or the United Kingdom, you must select a city, region, brewery, custom, event, etc., but not the country itself. Generally, students use PowerPoint as the primary presentation medium. In the past, students have used props, costumes, food, skits, video, demonstrations, and/or games to add life to the presentation. Every person on the team must contribute to the presentation in some equitable way (speaking, acting, dancing, etc.). You may also use the dry erase board, overhead transparencies, and the Internet. All PowerPoint slides, overheads, posters, handouts, or other visual aides must include at least brief citations and the presentation must conclude with full citations listed on a “Sources Cited” slide or be passed out on “Sources Cited” handout, if you do not use PowerPoint. While you may use any acceptable style guide to write your full citations, there are sample APA citation examples in a document on Blackboard. In the External Links on Blackboard, there is a link to the APA online guide. As you develop you presentation, know that classroom laptop has Internet access and accepts USB drives. However, it may not read CDs or DVDs. To expedite the presentations, I ask each team to provide their presentation to me 24-hours in advance. You may email it, post it on Blackboard, or bring it to my office on a USB drive or on CD. In addition, bring a back-up file to class on a USB drive or CD to use during and for your presentation. Whether you use your laptop or the PC in the classroom, it is your responsibility to ensure, in advance, that your technology synchronizes with the classroom’s equipment. I schedule one day for testing technology. PRESENTATION SCORING Please follow the presentation guidelines and grading guide posted on Blackboard. Note where points come from and please pay attention to the weight of each scored area as it relates to the overall score of 60 points. Most of you are seniors. By now, you should be relatively comfortable presenting to an audience. You have had practice in creating presentations, so I expect that you are able to make an interesting presentation from a content standpoint. Now is a time to hone your presentation skills. Notice that many of the points come from meeting timelines, achieving the timing goal (10-12 minutes), properly citing sources, and working out potential technology challenges in advance. I offer these pointers, especially if you use PowerPoint. Limit the verbiage on any one slide. Use bullets to guide the audience and then verbally fill in the details. Avoid reading from the slides. Go for powerful slides by limiting your word count and by using striking pictures or other visual aides on a bold background color. We have all seen the many “bells and whistles” that PowerPoint has to offer to get simple words on the screen. Avoid using these distracting tools unless they serve a purpose. CULTURE TOPIC SELECTION PROCEDURES On Blackboard, please post a message, prior to the due date and time, with your presentation title in the subject line. In the post, include a brief paragraph explaining your team’s topic, your prioritized beer brand options (your top three choices for tasting), and all four team member’s names (first and last). Topics are on a “first-come, first-serve” basis, so if you post a topic that another team posted previously, I will email you to pick again. For each presentation, I will purchase one beer sample for the audience to consume during your presentation. The beer brand is your choice, but not all beers are available in Southern California so please provide at least three options. I will do my best to locate your first choice. If I am unable to find any of them, I will select a beer that relates in some way and let you know. 6

EXAMINATIONS (Two, at 60 points each) The first examination will be a series of questions, composed of multiple-choice, diagramming, and short answer questions. The first test covers topics from the first three weeks of the quarter. The second exam will cover specific ale and lager styles, will cover major geographic information (countries), will cover brewery definitions, may include general questions from the culture presentations, and may include other information selected by me. The second examination includes a graded, blind tasting and evaluation of one beer. I will post Exam Review sheets on Blackboard and we will review for exams in class. Bring a Scantron test form (882-ESLOVAS) to each exam. BLACKBOARD (Course Web Site) Go to https://blackboard.csupomona.edu/webapps/login. Use the same user name and password that you use for your Cal Poly email account. Click on the HRT 312 link in the box titled My Courses. Explore Blackboard regularly. Download and print documents prior to class. Generally, when I lecture, I do so using PowerPoint slides found in Course Documents, under the link titled Lectures. Printing and studying the slides in advance usually means you reduce your note-taking quantity and the notes you do take are more meaningful. Our site contains document files, a discussion and question board, and external links to other web sites. The “Tasting List” PowerPoint slides grow with almost every class session, so you may want to wait to save it until the end of the quarter.

ASSIGNMENT DUE DATES & TIMES No matter the cause, assignments turned in late, but within 24 hours of the due date and time can earn up to 60% of the possible points. Assignments turned in later than 24 hours, but within 48 hours of the due date and time can earn up to 50% of the possible points. I do not accept assignments beyond 48 hours of the due date and time. To be safe, submit assignments early. These are the specific dates and times assignments are due: 1. Post the Web Site Posting assignment to Blackboard by Wednesday, October 7th, 2:59 PM. 2. Post your team’s culture topic, beer brand preferences, and the four team-member names to Blackboard by Monday, October 12th, 12:00 PM (noon). 3. Hand in your Food & Beer Pairing Project to me by Wednesday, November 4, 4:00 PM* 4. Beer & Culture Presentations are due by 3:00 PM, one day in advance of your team’s presentation date. You may email it to me, post it on Blackboard, or bring it to my office on a USB drive or on CD. If you are not using PowerPoint or other electronic medium, please let me know in advance. a. Presentations 1-5 are due by Sunday, November 15th, 3:00 PM b. Presentations 6-10 are due by Sunday November, 22nd, 3:00 PM c. Presentations 11-15 are due by Sunday, November 29th, 3:00 PM d. Presentations 16-20 are due by Tuesday December 1st, 3:00 PM *For the Food & Beer Pairing Project, you may hand it to me at the beginning of class, during my office hours, or ask someone in CCHM Student Services (Building 79B, second floor) to place it in my faculty mailbox. If you go to Student Services, please ask Teng, or Desiree to stamp your project cover page with the date and time. You may not email this project or post it to Blackboard.

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COURSE OUTLINE FOR LECTURE (Subject to Change) Class 1 2

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Day & Date Monday – 9/28

Lecture Topic Syllabus and grading Web site posting Other assignments Wednesday – 9/30 APA Citations Alcohol Management Colors & Flavors

Monday – 10/5

Key Ingredients Tasting and Scoring

Wednesday – 10/7 The Brewing Process

Monday – 10/12

Beer and Food Pairing

Wednesday – 10/14 American Microbrewing Component Tasting Monday – 10/19 Brewed in America (video) Exam #1 review Wednesday – 10/21 Exam #1 Monday – 10/26

In Class Verification of age Tasting Policy WD Syllabus WD Pre-Test Written Communication P/P Abstract Instructions WD APA Citation Samples WD APA Citation Summary WD Alcohol Management P/P Beer Flavors 312 P/P Citing Original Recipes WD Sample Key Ingredients Discuss Pairing Project Form teams Brewing Process P/P Unlocking Beer P/P Umami P/P Beer & Food Guidelines WD Beer & Food Teams EX Eckhardt Scoring WD Culture 312 P/P Beer & Food Pairing Grading WD Beer & Food P/P Beer History P/P Brewed in America (video) Exam #1 Review P/P Exam #1 Study Guide WD Exam #1 Mid-Term

Beers of UK & Ireland

Discuss Culture Presentation Culture Guidelines WD Culture Grading Guide EX Beer UK / Ireland P/P Tasting Notes of Six Beers EX Wednesday – 10/28 Beers of Germany Beers Germany P/P Microbreweries P/P Beer Trends P/P Monday – 11/2 Beers of Belgium Beers Belgium P/P Guest Speaker: The Bruery Wednesday – 11/4 Miscellaneous Beer Styles Beer & Food Pairing Project due: Brewery Definitions 4:00 PM Beer Miscellaneous P/P Brewery Definitions P/P Guest Speaker: TAPS Monday – 11/9 Technology Testing Day The room is available, by No Formal Class – Use this appointment, for testing technology time to finalize your you want to use. I am available for presentation questions. Wednesday – 11/11 Veteran’s Day -- Buy a Vet a No Class Beer Day! Monday --11/16 Presentations (1-5) Culture Peer Review Form 5 Each Wednesday – 11/18 Beer and Food Pairing Dinner Restaurant at Kellogg Ranch -(no class meeting) 6:00 PM Monday – 11/23 Presentations (6-10) Culture Peer Review Form 5 Each 8

Assignments Web site posting assignment

Discuss pairing and culture assignments

Web site posting due by 2:59 PM Post culture topic due by 12 noon Work on pairing project Review for Exam #1 Work on project and presentation Work on project and presentation

Work on project and presentation Work on project and presentation Finish pairing project

Finish culture presentation

Wednesday – 11/25 Study Day 17 18 19

Finals Week

Monday – 11/30

No Class

Presentations (11-15)

Culture Peer Review Form 5 Each

Wednesday – 12/2 Presentations (16-20)

Culture Peer Review Form 5 Each

Monday – 12/7

Self and Peer Evaluations Course Evaluation Exam #2 review

Wednesday – 12/9 Final Exam

Exam #2 Study Guide P/P Exam #2 Study Guide WD Beers Comparative Styles P/P Post-Test Exam #2

Review for Exam #2

Fall Quarter 2009 Noteworthy Dates Sunday, September 27

Yom Kippur begins at Sundown

Friday, October 2

Sukkoth begins at Sundown

Monday, October 12

Columbus Day Observed Thanksgiving Day (Canada) Day of the Race (Mexico)

Monday, October 26

Labour Day (NZ)

Saturday, October 31

Halloween

Monday, November 2

Day of the Dead (Mexico)

Wednesday, November 11

Veteran’s Day—Buy a Vet a Beer Day! – Academic Holiday

Thursday, November 26

Thanksgiving Day – Academic Holiday

Monday, December 7

Pearl Harbor Remembrance Day

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