WSET Level 1 Award in Beer

The WSET Level 1 Award in Beer provides a great introduction to the world of beer. Learning though sight, smell and taste, you’ll become familiar with a range of beer styles and how they are made.

If you work with beer, you’ll be able to answer customer queries with confidence and provide helpful recommendations. If you’re learning for fun, you’ll feel inspired to explore new styles and know how to get the most out of every glass.

The course will be based around a four-week, six-module online learning programme with educator support available for this time. The course modules should be followed in sequential order during this four-week window. The course material should take about six hours in total to complete, plus revision time. Regular access and participation in the online activities is essential for this mode of study.

You are advised to taste a range of beers during your studies. All the required beers for the course can be found in the online equipment list and are available to purchase from our online store. Any additional beers can be found in the Specification and can be requested by sending an email to WSET.Education@OakBarrel.com.au. You can post their tasting notes in the Online Classroom for review by the educator. Additional tastings may be included by us at our discretion.

For more information, please click on the below links:

• WSET Level1 Beer Specification
• WSET’s Level 1 Award in Beer Online Classroom Demo

For all WSET Level 1 Online Classroom courses, the textbook is provided to you within the online materials. A printed copy can be ordered from our online store.

There are no entry requirements for this qualification – it is suitable for complete beginners.

1. The main ingredients used to make beer
   • malt and other sugar sources, water, hops, yeast
2. The main production steps used to make beer
   • malting, brewing
3. The principles of successful beer storage, service and food pairing
   • Beer storage and service: keeping beer fresh, glassware, pouring keg beer, opening and pouring bottled beer, service temperature
   • Common beer faults: staling, light strike (skunking), bacterial infection
   • Food and beer: Preferences, sensitivities, interactions, application and other considerations
4. The characteristics of a range of key beer styles
   • Malt-driven styles: American or international pale lager, Munich helles, Blonde ale, Munich dunkel, Brown ale, Porter and stout, Barley wine
   • Hop-driven styles: Traditional Czech or German pilsner, Bitter, American pale ale, American IPA, Hazy IPA
   • Yeast driven styles: Weissbier, Dubbel, Tripel, Saison, Witbier
   • Sour styles: Berliner weisse, Geuze (gueuze)

The course will be offered through WSET’s Online Classroom (interactive e-learning platform) where you complete the course at your own pace four weeks.

Course modules should take about 6 hours in total. Our expert staff will provide guidance to you during your the course.

Examination (Remote Invigilation)

Examination must be taken after the finish date of the course.

The Oak Barrel will book your examination with WSET exam department for the advertised fee as usual. Please contact WSET.Education@OakBarrel.com.au to book your examinations.

Please be advised to schedule a minimum of one hour of private study before sitting any of the examinations.