Announcing New Draught Beer Quality Courses

The Brewers Association (BA) today launches the latest installment of draught beer education in the form of three new online courses. These courses can be taken together or separately and draw from the Draught Beer Quality Manual and industry expert contributions from the Draught Beer Quality Subcommittee. Each course can be completed in under one hour, is self-paced, and offers a certificate upon successful completion. Learners can save money by purchasing the Draught Beer Foundations Course Bundle which includes all three new courses, as well as the Draught Line Safety for Line Cleaners course.

"The importance of draught beer sales to the continued success of the industry cannot be overstated. As on-premise draught beer sales have failed to fully recover from the pandemic, maintaining a high standard of quality and creating a unique beer drinker experience are extremely important. The Brewers Association's draught beer educational resources provide a strong foundation of knowledge for every aspect of a successful and profitable draught beer program."

Chuck Skypeck, BA Technical Projects Director

Draught beer education plays a vital role in upholding the high quality of beer and brewery products at retail, running a cost-effective business, and creating a safe working environment for staff. Review the information about the new online courses below to see which level of education is most appropriate for your business or professional development needs and visit the Draught Beer Resource Hub for more best practices and education on draught beer.

Pouring and Presenting Draught Beer

This 45-minute course covers foundational techniques for pouring and presenting draught beer at the bar or taproom. Learners will practice selecting the appropriate glassware based on customer requests in an interactive exercise.

Who it's for: Taproom and bar owners, taproom and bar managers, draught professionals, draught beer servers

Learning Outcomes

• Describe how to serve draught beer using best practice techniques for pouring and presentation

• Determine glassware choices for different scenarios

• Compare beer served on draught to other packaging methods and answer questions about the quality

• Apply information about proper hygienic technique and clean glassware to different scenarios

Draught System Components and Design

This 60-minute course explores common draught systems and invites learners to develop a technical vocabulary for draught equipment and fittings. Learners will have the opportunity to build a short or long draw draught system in an interactive activity at the end of the course.

Who it's for: Taproom and bar owners, taproom and bar managers, draught professionals

Learning Outcomes

• Identify components of draught beer systems
• Evaluate the safety of various scenarios (CO₂, kegs, etc.)
• Apply appropriate system component choices and materials based on specific draught beer systems

Draught Line Cleaning and Maintenance

This 45-minute course provides best practice guidance for draught line cleaning procedures and general maintenance. Learners will have the opportunity to put their safety and quality knowledge to the test by performing an interactive line cleaning exercise.

Who it's for: Taproom and bar owners, taproom and bar managers, draught professionals, draught beverage servers

Learning Outcomes

• Evaluate effective cleaning regime and maintenance of draught equipment

• Identify standard line cleaning procedures

• Apply best practices in safety to various scenarios

• Organize step by step process for recirculation pump cleaning

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