Part of the Beer Mastery school. Class 6 of 6.
The capability: you can run a list that the room's velocity actually supports.
Prerequisites: Modules 30, 31, 32, 55.
The practice
Chart velocity by tap for a month.
Identify the taps selling under a keg a month.
Then decide: promote, replace, or remove — because a style requiring velocity the room does not have is a style the room should not carry.
Then collect a shift's foam waste in a container and look at the volume, per Module 31. That number funds the system repair.
And set the cleaning schedule with a named owner and a logged date.
The reference
The sales data, and the foam volume.
What you are building
The connection between list length and product quality.
A long list is a low-velocity list by definition — and low velocity is the hazard for hop-forward beer, per Module 30.
Which means shortening the list is frequently a quality improvement rather than a reduction.
Verification and boundary
The velocity chart, and a logged cleaning schedule.
Boundary: the an independent draft-quality authority manual is the technical authority on draft quality; storage and sanitation are governed by the local health authority, and TABC governs service.
What These Three Schools Establish
Eighteen classes across the product categories.
Three things hold.
The fundamental unit is two glasses. A spirit tasted alone tells you what it is; a pair tells you what a decision does. Fresh against faded. Bottled against tap. Texas against Kentucky. Sound against faulted. Every meaningful capability in these three schools is built on a comparison rather than on an isolated sample.
The most valuable single practice in all three is ninety seconds long. The bottle-versus-tap test eliminates the brewery, the distributor, the keg, the gas, and the cooler in one comparison — and almost no bar runs it.
And all three schools end at the same place: velocity against format. Four Manhattans a week and a large vermouth. Four glasses of wine a week and a full bottle. A keg a month of a hop-forward beer. The same arithmetic, three products, and it is the conclusion this curriculum keeps arriving at from every direction — because in a room that sells whiskey and beer, low volume is the hazard rather than high volume.
Schools four, five and six of ten. Next: Cocktail Architecture, Production Science, Texas Craft, and Program Leadership — which closes Phase Six.