Brewers Association Updates Professional Beer & Food Course

The Brewers Association—the not-for-profit trade association dedicated to small and independent American brewers—has updated its Professional Beer & Food Course and is now offering a printed version of the manual in order to make it more accessible to educators and students. Co-authored by Chef Adam Dulye, executive chef, and Julia Herz, publisher of, the curriculum is the definitive course for chefs, culinary institutions, retail establishments, hotels, caterers, beverage students and beer educators.

Content updates have been made to the 70-page manual including enhanced graphics and illustrations, a more robust craft beer and food pairing section including a chef-driven beer and food pairing chart, and the addition of a new instructor guide featuring tips and tricks on how to teach the course.

“A recent Nielsen survey found that 71 percent of craft beer appreciators consider how a beverage will complement their meal when ordering at restaurants and bars,” said Herz. “As we continue to advance our beer culture in the U.S., this course content empowers culinary professionals to lead when it comes to incorporating beer pairings.”

Since the course launched in fall 2014, more than 4,000 digital copies have been downloaded by food-minded and hospitality organizations including Culinary Institute of America, Johnson & Wales, The Art Institute, Stanford, Purdue (School of Hospitality), Kendall College, Kellogg Hotel & Conference Center, Metropolitan State University, San Diego State University, Colorado State University, Siebel Institute, Rutgers, Hilton, Hyatt, Marriott, Disney World Resort, Buffalo Wild Wings, Whole Foods, United and hundreds of beer and wine professionals.

“Today, restaurants and chefs are creating beer lists equal to their wine, cocktail and food menus. The Professional Beer & Food course is designed with guest-focused training in mind and is the most up-to-date resource to set chefs and restaurant and brewery staff up for success,” added Chef Dulye, a graduate of the Culinary Institute of America.

The digital version of the course remains free to download, and printed copies are now available for purchase Priced with students and educators in mind, the printed course is available for $6.95. If more than 10 copies are ordered, the price drops to $4.95 each. produces a number of other educational tools for beer lovers and professionals including the Beer Styles Guide, Cooking with Beer Recipe Database, Beer Glossary, Craft Beer Seminars and more. Visit to download the course and its accompanying free resources.

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