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.
COURSE OVERVIEW
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.
KEY COURSE TAKEAWAYS
- Follow a set of criteria to taste and evaluate beer
- Identify the guidelines used to classify beer
- Differentiate the characteristics of lager and ale beer styles
- Explore wild fermentation and barrel aging as additional beer making methods

How It Works
Course Length
2 weeks
Effort
3-5 hours per week
Format
100% online, instructor-led
Course Author
Lecturer, Cornell Hotel School
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
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100% ONLINE
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