What's covered
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01
Ingredients
Water, malt, hops, and yeast — what each contributes to the beer
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02
Classification
Ales vs. lagers, major style families, and what makes each distinct
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03
Brewing
Fermentation, dry hopping, secondary fermentation, and conditioning
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04
History & Terminology
IBU, ABV, the Reinheitsgebot, and the vocabulary of beer