Beerology is the science to match the right beers with the right menu.

That’s the definition given for the course, taught at the Hotel & Restaurant School at the University of Limburg (Belgium). The course is spread over one semester, which entails 360 hours of instruction. Pupils learn everything regarding the history of beer, the different styles of beer, and how to store and serve them perfectly.

Leg of Ham

Fritters

A lot of different beers are tasted blind while the pupils need to identify the styles and the taste-elements. The larger part of the course is about combining excellent beers with the most exquisite food dishes. The fact that the wide variety of beer offers more taste differences than all the wine on the market, is discovered by every student. The message to challenge wine is clear from the beginning.
More and more restaurateurs and cooks understand the exciting challenge to offer top cuisine with beer. A Belgian survey teaches us that over 50 % of the high end restaurant guests prefer an exceptional beer instead of wine with their different dishes. Reasons cited are price (less expensive meals), taste (beer and food make more sense), health (less alcohol), and thirst (wine doesn’t kill thirst).

Puff Pastry with escargots and spinach

You say: “It’s easy in Belgium with all these exceptional beers.” First, the course doesn’t limit itself to Belgian beers alone. Second,every chef and restaurant owner-manager in the USA has access to a wide variety of great American microbrews, and imports from Belgium and other parts of the world. Better still, serving Belgian beers offers a restaurant the same profit margins as with wine. Profit margins is the first reason why restaurants push wine.