• Beer & Food Course

    Beer and food together can create powerful experiences for the palate and should be an integral part of culinary education. Beer accounts for more than $105 billion in sales in the U.S., compared to an estimated $50 billion for wine, and restaurant-goers expect to see it on restaurant beverage menus.

    The Beer & Food Course was co-authored by two experts — Culinary Institute of America graduate Chef Adam Dulye and Certified Cicerone® Julia Herz, Director of the Craft Beer Program at the Brewers Association. This one-of-a-kind course arms the culinary professionals of tomorrow with in-depth knowledge, including:

    • The history of beer and beer styles
    • Pairing beer with food
    • How to pour and present beer at the table
    In this series of videos, Chef Adam Dulye and Julia Herz introduce you to beer styles and give an overview of the importance and value of beer and food pairings. It’s a taste of why you should download the Beer & Food Course.

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