Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country, including Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, Philadelphia, and Washington DC, for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. He is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the SC Johnson College of Business, School of Hotel Administration (SHA). Before Cornell University, he was a professor of hospitality and service management at the CIA. Doug is a Certified Specialist of Spirits (CSS), Society of Wine Educators; Certified Beer Server, Cicerone; and has taken the Introductory Sommelier Course; The Court of Master Sommeliers. He has spoken at several conferences including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change.
Doug has also been interviewed by the Associated Press, The New York Post, The Wall Street Journal, Nation’s Restaurant News, and has had cocktails published in Liquor.com, USA Today Magazine, and AOL. He was a content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.
Overview and Courses
In recent years, the craft beer industry has rapidly expanded, and the number of breweries worldwide has skyrocketed. For bar and restaurant operators, this means customers now expect different beer choices than they’ve traditionally been given. For customers, enthusiasts, and home hobbyists, it means a broader selection of ingredients to brew beer and expansive flavor profiles to taste and explore.
This certificate program provides the end-to-end understanding of beer production, tasting, and selection needed to establish an effective beer program in a commercial setting or simply increase your knowledge, understanding, and ability to appreciate beer. From ingredients and process to sensory analysis, to serving, training, and sales, you will gain meaningful insight into today’s evolving beer industry from leading experts.
This program is intended for use by persons of legal drinking ages under the relevant applicable laws where they reside. Purchase of supplies, such as beer malt, is required to enjoy the highly experiential nature of this course.
The design of an effective beer program requires a foundational understanding of beer and how it is made. This course will immerse you in the making of beer, from the mixing of raw ingredients to packaging and storage. Along the way you will virtually visit breweries both large and small to experience the brewing process, as well as compare beer consumption from cans versus bottles. These activities will culminate with a multi-sensory product evaluation.
Today there are well over a hundred recognized styles of beer. While it may not be feasible to study each individual style, after completing this course, you will know the main groupings of beer and what differentiates them. An examination of beer styles includes an understanding of judging guidelines and knowledge of all beer making methods, including those outside of a traditional brewery. Most importantly, you will gain the ability to perform a proper sensory evaluation of beer, including documenting your findings.
A successful beer program includes elements that can be easily overlooked but might also be the difference between a successful and unsuccessful program. Properly planning a draft beer system is essential, but equally important is understanding your market and clientele. Then, selecting the right beer styles calls for the ability to build strong relationships with breweries and distributors. You will leave this course with the skills and tools necessary to create a successful beer program that fits your concept and is well-received by customers.
In any industry, even the most innovative product cannot sell itself. Training and education is essential to positively impact sales. This course will give you the tools needed to train your staff on your beer program, so they can educate your customers. This includes educating non-beer drinkers that there is a beer for everyone and pairing beer with food for even greater guest experience.
How It Works
Course Length
2 weeks
Duration
2 months
Class Size
Under 35 students
Effort
3-5 hours per week
Format
100% online
Model
Instructor-led
Course Length
2 weeks
Duration
2 months
Class Size
Under 35 students
Effort
3-5 hours per week
Format
100% online
Model
Instructor-led
Faculty Author
Lecturer, Cornell Hotel School
Key Course Takeaways
- Determine how the production process impacts beer styles
- Learn to taste beers and do a sensory analysis
- Complete an analysis to inform an educated decision around establishing a beer program
- Build a beer menu
- Have a positive impact on beer sales through training and education
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What You'll Earn
- Beer Essentials Certificate from Cornell Hotel School
- 40 Professional Development Hours (4 CEUs)
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Hear eCornell students share their stories.
Who Should Enroll
- Owners and managers of restaurants, hotels and breweries
- Bartenders, servers, and other food and beverage professionals
- Brewers, including home brewers
- Beer enthusiasts
- Professionals looking to invest in a brewery
“I would found an institution where any person could find instruction in any study.”
{Anytime, anywhere.}
{Anytime, anywhere.}
Ezra Cornell
Founder of Cornell UniversityRequest Information Now
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