Craft Beer & Brewing Course
World-Class Beer Service with Greg Engert
From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service.
5 chapters · 24 lessons · 1h 30m
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From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service.
Your instructor
Greg Engert
Beer Director, Neighborhood Restaurant Group
Greg Engert is beer director of the Neighborhood Restaurant Group, with 20 bars and restaurants in the Washington, D.C., area and New York City. Among beer enthusiasts, he is best known as the force behind the famous ChurchKey beer bar, Bluejacket brewery, the Sovereign restaurant, and more.
Course contents
5 chapters, 24 lessons, 1h 30m of video
Chapter 1
Welcome
- Welcome to My Course2:50
- Understanding a Craft Beer Menu4:18
- Example ChurchKey Draft List
Chapter 2
Defining Beer Flavors & Styles
- Crisp3:34
- Hop5:02
- Malt2:40
- Roast2:51
- Smoke2:56
- Fruit & Spice1:44
- Tart & Funky4:21
- Behind the Bar: Tell Me a Story
Chapter 3
Serving Beer
- Service Temperature6:00
- What is Flavor?3:40
- Warmer Service Temperatures2:11
- Glassware9:09
- How Clean Is Your Glassware?
- Bottle & Can Service11:43
- Draft Service5:45
- Patience for a Pint: The Art and Science of the Slow Pour
- Behind the Bar: Pouraphernalia
Chapter 4
Behind the Bar
- Service Systems Behind the Bar11:46
- Walk-In Cooler + Draft System7:42
- Keeping Your Draft Lines Clean
Chapter 5
Thank You
- Wrap Up2:10
What students say
5.0 from 3 reviews
This was a hugely informative class, I learned so much is a very short amount of time. This class alone puts a big dent in the cost of my CB&B membership. Very well presented and easy to follow.
Excellent! I knew the class would be interesting when Greg first talked about head retention value and particular beer temperatures.
Fabulous course. Much appreciated. Would also love to see another installment with food pairing and staff education :)