Why Focus on Teaching About Beer?
As a logistics company, we handle beer every day. It’s one thing to be good at knowing how to properly store and move a product. It’s another to create an environment that encourages developing a passion and respect for our products. By offering beer education, our employees are able to create skills to sell products, help to educate customers and get excited about what we do.
Fields of expertise
Monthly Craft Meetings
We conduct monthly craft meetings where 1-2 breweries come to present themselves to our employees. We take an hour to learn each brewery’s history, any upcoming news and sample their products to keep them fresh in our minds.
We firmly believe that teaching up-to-date, accurate facts is crucial to create a proper knowledge base for our staff, accounts and neighboring beer lovers. We teach both Level 1 & Level 2 classes, provide samples, off-flavor kits and even host the Level 2 Certified Cicerone exams at our facilities.
We created the RHB Brew School in 2014 after purchasing our 15 gallon brewery. We use this educational brewery during our Cicerone classes and also invite community groups such as our local home brew organizations and the Pink Boots Society to come and spend the day brewing.
Mobile Brew School
In 2016 we created our mobile brew school which allows us to brew on a smaller scale at any of our branches. We focus on brewing with warehouse and sales teams so that every employee has an opprotunity to observe the process up close.
There is no better way to learn to home brew than to do it yourself. The best part is that as a company, we did not even need to advertise this fact. Both our beer and wine companies are filled with home brewers because they have a strong passion for it.
We feel like the Cicerone program offers great education materials in the area of beer. That is why we require every employee to be a Certified Beer Server in order to set a platform of knowledge. We also have 14 Certified Cicerones and 1 Advanced Cicerone.
There is a lot that goes into creating our favorite beers. THESE are a few of the main focal areas that shape the flavor, color and ABV of each beer.
MILLING: If using a malt extract (the grain is already precooked for you into a syrup form) you can skip straight to the Boiling step. If using all grain, you must mill (or crush) the barley to prepare it for starch conversion.
MASHING: You then add the crushed, dry grain to the Mash Tun that contains hot water. You then let it “cook” for roughly an hour in order to extract sugars from the starches. The hot liquid is now a sweet liquid called wort.
LAUTERING: The hot wort is then drained from the bottom of the Mash Tun and recycled onto the top of the wort in order to drain as much of the remaining sugars as possible.
BOILING: You then raise the temperature of the wort to a boil and this is where hops are added for bitterness, flavor and aroma. Hops are necessary to balance out the overly sweet malt flavors in the wort.
Now that the beer has been brewed and packaged, we can set into motion the three P’s: achieve the perfect Pour through Proper storage and Pairing your beer with its ideal dish.
There is the science behind properly pouring a beer whether it is from a faucet or straight out of the package. The majority of beers should be poured so that a 1-2 inch head is created for aroma’s to suitably dispense.
1) Tilt the glass at a 45 degree angle
2) Begin pouring the beer into the glass
3) At the halfway point, tilt the glass upright back to a 90 degree angle
4) Continue pouring straight down the middle of the glass