An intermediate level to deepen your knowledge and tasting skills!
If you are eager to increase your knowledge and appreciation of beer, this new intermediate level qualification is for you. This in-classroom course at Vitis House will help you understand how key ingredients and production processes influence the flavor profile and quality of beer. This course is perfect for serious beer lovers or beer professionals. Upon completion, you will gain a recognized qualification and the skills to select, taste, and describe beers with confidence.
What You’ll Learn:
The WSET Level 2 Award in Beer focuses on how key ingredients and production processes influence the style and quality of beer. It will also teach you how to taste, describe, and evaluate the quality of beer using the Systemic Approach to Tasting Beer chart. If you are a beer or hospitality professional, you will be able to offer significant guidance on production, selection, and service to colleagues and customers. If you are a beer enthusiast, you will know exactly what to look for when buying and serving beer for any occasion.
What’s Covered?
- The main ingredients used in beer production, how they are processed, and their influence on the style of beer produced: Malt and adjuncts, water, hops, and other flavorings, yeast, and bacteria.
- How production influence the style and quality of the beer: alcoholic fermentation process, brewing process, brewing equipment, beer production options, spontaneous and mixed culture fermentation options.
- The key principles and processes involved in: conditions for storage, packaging and shelf life, service temperatures, glassware, beer on tap, bottled beer, common faults, beer and food.
- How over 60 beer styles are produced and labeled and their typical characteristics: Malt-driven lagers, malt-driven ales, hop-driven lagers, hop-driven ales, yeast-driven ales, mixed fermentation styles, other speciality beers.
Course Structure:
This qualification requires a minimum of 28 hours of study time (16 hours in-classroom, 11 hours of private study, and a one-hour exam). This course will give you access to our quizzes and all the tastings provided both days. We want you to learn and pass!
For more information and full details on the course, please download the Specification Sheet and the SAT for this level.
Assessment:
Your learning will be assessed by a closed-book exam of 50 multiple-choice questions to be completed in 60 minutes. You will take the exam at the end of the second day of the course. WSET is committed to making our exams fair and accessible and ensuring that no candidate is placed at a disadvantage. If you have any special requirements or need to request reasonable adjustments, please reach out to us via email at cheers@vitishouse.com.
Entry Requirements:
This qualification is suitable for beginners as well as those with some foundational beer knowledge. If you are completely new to the world of beer, we recommend starting with the WSET Level 1 Award in Beer, though this is not a requirement. If you decide to skip Level 1, we strongly recommend you to read the book 2-3 times before the day of the course.
Certification:
At the end of the course, the student will take a 45-minute exam. The test consists of 30 multiple choice questions and the student will need at least 70% to pass the exam.
This qualification is graded:
- Pass: 55% – 69%
- Pass with Merit: 70% – 84%
- Pass with Distinction: 85% or more
WSET Students Cancellations/Refunds:
All WSET courses sales are final once registration is completed and we have sent the materials. You can be transferred to another date 45 days in advance. No changes are accepted 45 days prior the course. Student can be transferred to another date 45 days in advance. Transfer fee for L1 is $150, for L2 $250 and for L3 is $375. Unfortunately, no transfers are allowed 45 days prior the first day of the course. Make sure you submit your transfer request by email cheers@vitishouse.com.
For WSET L1, L2 and L3 Online Students: no changes or cancellations are allowed after registration is completed.