Interactive on-line educational training on beer and service of beer, namely, beer ingredients and the flavors they provide in beer; the quantitative measures of beer such as alcohol content, bitterness, color and carbonation; the physiology of flavor and tasting; the history and culture of beer styles from 1600 through the present; the specific attributes of common beer styles as produced in Germany, Czech Republic, Belgium, England, Ireland, Scotland and the United States; the basic principles of pairing beer with food; proper transport, handling and storage of beer; the proper techniques for pouring bottled beer and dispensing draft beer; basic troubleshooting of draft systems; and the sources of common off-flavors such as staling, skunking and sourness