Studying at EHL isn't all about business management and housekeeping. There are times when the work extends itself to exciting hands-on F&B tasting sessions from cheese to champagne, and in this case, beer. Wonderful wonderful beer.
The American author, Hunter S. Thompson, wrote “Good people drink good beer”. So for those of us in need of becoming better beer-savvy people, Executive Chef at EHL Passugg, Alfred Zuberbeuhler, shares insights from a recent EHL beer tasting workshop he organized.
The American author, Hunter S. Thompson, wrote “Good people drink good beer”. So for those of us in need of becoming better beer-savvy people, Executive Chef at EHL Passugg, Alfred Zuberbeuhler, shares insights from a recent EHL beer tasting class he organized.
In this guide, we explore those insights, clarify what actually goes down in a beer tasting workshop, and then nerd out on some fun beer trivia.
Main Areas of Exploration
The workshop took place in January on the Passugg Campus and was attended by students in their 6th semester of the Hôtelier-Restaurateur HF course.
It was conducted in collaboration with beer brewer and lecturer, Adi Schmid from Biergarage, who runs a brewing center for the finest craft beers from Eastern Switzerland, and with Sacha Schibli from Churer Stadbier: master brewer and owner of the local microbrewery which the students visited as part of the workshop.
During this workshop, we were able to taste near to twenty different beers. The range was immense starting with a very light raspberry flavored aperitif beer, ending with a dark full-bodied beer with caramel notes from Scotland. Here's what the program covered:
- Workshop on the taste senses: sweet, sour, bitter, salty, spicy, umami, and how the tongue & nose detect the different tastes.
- Glass culture: the importance of the right glass choice.
- Food parcours: the basics of food & beer pairing.
- Executed food pairing: a menu is served in combination with the right beer.
- MCQ: Students do a 20-question multiple-choice test.
- Production up close: A visit to the Chur Stadtbier microbrewery
Tasting
A structured tasting helps students slow down, pay attention and understand why each beer tastes the way it does.
The workshop walks them through a simple process: observe the color and clarity, swirl gently to release aromas, identify the first scents on the nose, then take a small sip to analyze mouthfeel, carbonation and flavor progression.
The final step is the finish, where lingering bitterness, sweetness or spice helps define the style. Once students learn to break a beer down this way, they start recognising patterns and become much more confident explaining beer profiles to guests. Here are some examples:
- Malty: Describes flavors that are sweet, bready or biscuit-like, coming from the malted grains.
- Hoppy: Refers to aromas or flavors that are herbal, citrusy or resinous due to hop variety and quantity.
- Caramelized: Signals notes of burnt sugar, toffee or caramel often found in darker malt styles.
- Yeasty: Captures aromas that can be doughy, spicy or slightly fruity depending on fermentation.
- Floral: Highlights delicate, fragrant notes similar to blossoms or perfumed hops.
- Roasted: Indicates deeper flavors like coffee, cocoa or toasted grain from roasted malts.
- Crisp: Describes a clean, refreshing finish with light bitterness and high drinkability.
- Funky: Refers to earthy, tangy or slightly wild flavors often found in certain Belgian or farmhouse styles.
Glass Culture
Glassware plays a bigger role in beer service than many people expect, which is why the workshop dedicates time to understanding how shape affects aroma, carbonation and overall drinking experience.
A good glass gives the beer room to open up, helps maintain the right amount of foam and guides how each sip reaches the palate. Students learn that different styles benefit from different shapes: some glasses enhance swirling for aromatic beers, others focus bubbles to keep light beers lively, and some simply allow bigger sips for more robust styles.
Knowing which glass to choose is essential for presenting beer properly in an F&B setting. Examples include:
- Pint glass: Ideal for easy-drinking ales and lagers because it’s simple, versatile and holds a generous pour.
- Mug/stein: Great for highly carbonated or sessionable beers since the thick glass keeps them cold and the handle prevents warming.
- Pilsner glass: Perfect for pale lagers and pilsners due to its tall, slim shape that showcases clarity and supports a firm head.
- Tulip glass: Suited to aromatic, hop-forward or Belgian styles because the curved bowl traps aroma and the flared lip enhances flavour.
- Goblet/chalice: Designed for strong, complex beers since the wide opening promotes aroma release and encourages slower sipping.
- Weizen glass: Best for wheat beers as the tall, curved shape supports a lofty head and highlights the beer’s fruity, spicy notes.
- Snifter: Used for high-ABV or barrel-aged beers because the wide bowl and narrow top intensify aroma concentration during gentle swirling.
Pairings
A good pairing works because the beer and the dish speak the same sensory language, something the workshop encourages students to experiment with directly. They learn to match intensity with intensity so that neither element overwhelms the other, and to pay attention to texture, sweetness and acidity when choosing the right style.
Full-bodied beers complement richer foods like aged cheese or roasted meat, while lighter, fruitier beers brighten baked dishes or creamy quiches.
Umami-heavy ingredients such as mushrooms or tomatoes pair especially well with beers that share those deeper savory notes. The same logic applies to dessert, where a sweeter or more aromatic beer can highlight pastry, caramel or chocolate without competing for attention.
Comparing Artisanal and Industrially-Produced Beer
One of the most eye-opening parts of the workshop is understanding just how differently artisanal and industrial beers are conceived and produced.
Students see how small breweries experiment with ingredients, fermentation methods and seasonal variations to create beers with real character, often shaped by local water profiles, regional grains or native yeasts.
This freedom encourages creativity and gives each brew a clear sense of place. Industrial beers, on the other hand, prioritise consistency and scale, which means streamlined recipes and tightly controlled processes designed to deliver the same taste every time.
Both approaches have value, but artisanal beer often resonates more with students because it connects them directly to the brewer’s craft and the story behind each bottle.
The following beers stood out during the workshop and quickly became student favourites thanks to their distinct styles and memorable flavour profiles:
- Appenzeller Amber by Locher Bräu Appenzell, the brewery is famous for their innovative approach.
- Bündner Ale by Stadtbier Chur, a great microbrewery where visitors are welcome.
- Oldtimer by Biergarage St. Gallen, a great microbrewery run by Adi Schmid who also offers beer workshops.
- Noctus 100 by Riegele Brauerei Augsburg DE.
Orkney Porter by Swannay Brewery, Scotland.
Beer Knowledge in EHL’s Curriculum
Beer education fits naturally into the curriculum because it gives students a deeper understanding of a beverage category that holds real cultural and economic weight in Switzerland. The tasting course helps them move beyond basic draft options and develop a more nuanced appreciation of styles, production methods and regional differences.
By learning how to evaluate flavour, choose the right glass and suggest appropriate pairings, students build practical skills they will use in restaurants, hotels and bars. This knowledge ultimately strengthens guest interactions, since confident recommendations often lead to better service, smoother operations and higher overall satisfaction.
Why Beer Knowledge Matters for Hospitality Careers
A solid grasp of beer is becoming an essential part of modern F&B training because it directly shapes how professionals manage menus, guide guests and optimise beverage sales. As beer lists grow more curated, staff need to speak comfortably about styles, flavour notes and pairing choices in the same way they would with wine.
Tasting practice helps them recognise quality, which in turn supports upselling and better menu engineering. Knowing glass culture and understanding how different beers behave also improves the professionalism of any bar setup.
These skills show their value in everyday scenarios, from answering guest questions to troubleshooting draft issues or recommending the right beer to enhance a dish.
Beer Trivia
Beer is produced in so many countries, each with their own different beer heritage. This question is not easy to answer as it will always depend on personal taste, but there are a few countries which definitely lead the pack with their products and long history of beer culture.
- Germany: World-famous for beer culture and their “Beer Purity Law”.
- Belgium: Beer culture is so important there that it made its way onto the UNESCO intangible heritage list in 2016.
- The Czech Republic: Often heralded as the home of modern beer with their Pilsner Beer, a pale lager that takes its name from a Czech city.
- Ireland: Known for their stout beers, the most famous would be the very dark, dry Guinness.
Beyond styles and origins, beer comes with plenty of surprising details and memorable bits of trivia that add colour to any tasting workshop. These fun facts offer a light look at the beverage’s quirks, health notes and EHL connections:
- Beer reduces stress, helps prevent kidney stones, protects your heart and reduces bad cholesterol.
- Plato said, "He is a wise man who invented beer".
- The very popular Swiss Dr Gab's and Cap'taine Mousse craft beers are very successful brands set up and run by EHL alumni.
Bringing It All Together
In retrospect, the beer tasting workshop stood out as one of those sessions where everything clicks: theory, practice and curiosity all working together. Students walked in expecting a simple tasting and left with a much richer understanding of how beer behaves, how flavours develop and why glassware or pairings matter more than most people realise.
The chance to meet local brewers, compare nearly twenty styles and see production up close made the experience feel grounded in the real world rather than just classroom learning.
Workshops like these stay with students because it reshapes something familiar into something far more complex, giving them skills and confidence they’ll use throughout their hospitality careers.
