Because it’s impressive, the schedule is below:

Section 1 Introduction
What is Beer?
Beer in Context: Lifestyle & Diet, Culture, Seasons
A Little Beer History: Beginnings, Medieval to Modern, The American Beer Story, Craft Beer Revolution

Section 2 - Sensory
Techniques for Sensory Evaluation:Practical Tips for Evaluating Beer, Sources of Flavor & Aroma
The Taste of Beer:Beer Aroma & the Flavor Wheel
The Formal Tasting: Types of Tastings, Competitive Judging, Evaluation Forms
Informal Tastings: Settings & Methods, Tasting Glasses

Section 3 - Beer by the Numbers
Gravity / Strength of “wort”, Alcohol, Color, Bitterness,
A Question of Balance

Section 4 - Common Defects of Beer
Including tasting of beers spiked with off-flavors: Raw materials, Brewhouse, Fermentation/maturation: Yeast, Infection, Packaging
Mishandling: Age, draft system problems, Light

Section 5 - The Process of Brewing (and why you should care)
Beer Ingredient Analysis: Malt, Other Grains & Fermentables, Hops, Water, Yeast, Other ingredients
The Brewing Process: Malting, Mashing, Boiling, Chilling, Fermenting, Maturation, Filtration, Storage/Shipping

Section 6 - What Is a style?
An introduction to the definitions of beer styles, followed by more detailed presentations of the major beer styles. The styles presentations feature a combination of lectures, PowerPoint slides and numerous tastings, giving a thorough overview of the character of the majority of beer styles including:

Section 7 - Ales of the United Kingdom
Section 8 - Lager
Section 9 - European Ales
Section 10 - Belgium & France
Section 11 - New American Classics
Section 12 - Serving & Storing Beer

Section 13 - Beer & Food
Pairing Approaches: Classic Combinations, Some Surprising Pairs, Beer & Cheese, Beer with Desserts
Beer Cuisine, Beer & Food Tastings & Dinners