Discover the inspiring journey of Julia-Charlotte Basso, our new beer educator at Weeno — an agri-food engineer turned zythology expert and WSET-certified instructor with over 18 years of experience in the brewing industry.
Her approach? A blend of technical precision, sensory curiosity, and engaging teaching, revealing beer as you’ve never experienced it before — a product that’s complex, cultural, and profoundly human.
From her early career in sales and marketing management to leading tasting events and professional trainings, Julia-Charlotte has explored every facet of the beer world — production, tasting, and education.
Today, she shares her expertise through the WSET Beer courses at Weeno, designed for industry professionals and passionate enthusiasts who want to develop structure, vocabulary, and confidence in their beer knowledge.
Courses are available in Marseille and Paris, in small groups of up to 14 participants, or online at your own pace, with the option to include professional English certification (CLOE or LTE) — both eligible for CPF funding.
Step into her story, her philosophy, and her vision of beer — not just as a beverage, but as a craft, a culture, and a way of life.
Career path & spark for beer
Can you tell us about your professional background before specialising in beer?
“I began my professional journey in the world of communication and brand storytelling — creating content, developing strategies, and supporting cultural and entrepreneurial projects. For years, I dedicated myself to the art of connecting brands with their audiences, giving meaning to every word, every image, every story.
But gradually, something deeper started to emerge: my growing curiosity for living products, for terroirs, for the craft behind every sip. I became increasingly fascinated by flavours, aromas, and the sensory worlds hidden within a glass.
At some point, I realised I wanted to cross over — from communication to education, from telling stories to helping others taste and understand them. That’s when I decided to shift paths and fully embrace the world of beer.
I trained, attended countless workshops, tasted hundreds of beers, met passionate brewers… until I became a certified beer educator, ready to share what I had learned.
Today, through my work with Weeno, I bring not only my background in content creation and teaching, but also my deep passion for beer, my technical expertise, and my commitment to making every WSET Beer session a true sensory and educational journey.”
How did you discover your passion for beer, and what sparked your decision to make it your career?
“It’s been over 18 years now that I’ve been living and breathing beer!
It all started when I had the opportunity to manage imported beers on the French market. What initially seemed like a purely commercial role quickly turned into a true revelation.
Day after day, I discovered the infinite diversity of this product — the richness of its aromatic profiles, the incredible variety of styles, but also the human and cultural stories behind every brewery, every recipe, every tradition.
As I often say, “the beer got me.”
I saw in it so much more than a drink: a living heritage, a symbol of everyday life, a mirror of civilizations. From that moment, I felt an irresistible urge to understand, explore, and share this universe.
And that curiosity has never left me. Eighteen years later, I’m still learning, tasting, and meeting passionate brewers — convinced that the world of beer offers endless opportunities for discovery.”
What fascinates you most about beer?
“As an agri-food engineer by training, what fascinates me most about beer is, first and foremost, the technical side.
Behind every beer lies a true exercise in sensory engineering — choices of raw materials, yeast strains, fermentation temperatures, brewing methods… all combining to create an almost infinite field of possibilities. It’s that controlled complexity, that delicate balance between science and creativity, that has captivated me from the very beginning.
But beer is also a world of diversity and harmony.
I love exploring styles, understanding what connects a Californian IPA to a Czech lager or a Belgian saison — and above all, imagining beer and food pairings. It’s still an underappreciated field, in my opinion, but one with incredible potential.
Beer and gastronomy together create a fascinating space for expression — and that’s something we start to explore in the WSET Level 2 course!”
Do you have a memorable anecdote from your journey that particularly inspired or motivated you?
“I actually stumbled into the world of beer almost by accident — and never left it.
When I started, I’ll admit I wasn’t particularly fond of contemporary lagers. They didn’t speak to me, either in taste or in culture.
But I was deeply drawn to the values that beer embodies: conviviality, sharing, celebration, and that simple, sincere connection it creates between people.
That spirit was what made me want to dive deeper into this world.
I began, over 18 years ago, working as a sales representative for a leading French brewery. And over time, I discovered what beer could truly be: a product of terroir, a culture, a science, a passion.
I met inspiring brewers, authentic enthusiasts, generous people who passed on their knowledge and energy.
It’s thanks to them that one day I thought, ‘Okay, I’m staying.’
And since then, I’ve never left this world.”
Training and expertise
How did you start training in beer tasting and brewing techniques?
“I’ve always needed to truly understand what I teach — to go deep before I transmit knowledge.
After earning my zythologist diploma, I took on a role as marketing director, where I also oversaw a team responsible for training professionals in beer and spirits categories. That’s when I realised how crucial sensory training really is.
I revisited the teaching materials, refined the content, and worked on elevating the tasting process — not just to recognise styles or aromas, but to understand the technical logic behind each beer profile: fermentation methods, raw materials, balance, texture, temperature…
That period taught me a lot — both about the product itself and about how to teach it.
And it’s also what inspired me to pass that knowledge on, to help others sharpen their palate and deepen their understanding of beer.”
Why did you choose WSET certifications in beer over other training programs?
“For me, WSET represents the perfect balance between rigour, pedagogy, and openness.
I had already completed the full WSET pathway in spirits as a student, and I was truly impressed by the structure and quality of the teaching method — a clear, logical progression that’s accessible to everyone, yet demanding in substance.
So when WSET Beer was launched in Europe, I immediately knew it was the right fit for me.
I thought, ‘Finally, a program that treats beer with the same level of respect and precision as wine or spirits.’
That’s when I decided to become a WSET Beer Educator, to guide both professionals and enthusiasts on their own brewing journey.
My goal is to share a holistic, dynamic vision of beer — one that goes far beyond tasting, encompassing culture, technique, and curiosity.”
What are the key skills or knowledge that every beer professional or enthusiast should master to progress in the world of beer?
“First and foremost, you need to understand how beer is made.
Mastering the brewing process is essential — it’s what connects technique to taste. It allows you to see how a mash temperature, a yeast strain, or a fermentation time can completely transform a beer’s aromatic profile.
Understanding the brewing process is a bit like reading between the lines of the final product: you begin to perceive what the brewer wanted to express, and why a beer has that particular texture, bitterness, or complexity.
The other key skill is, of course, tasting.
Beer tasting is not like tasting wine or spirits. The sensory markers, balance, serving temperature, foam, carbonation — everything is different.
You have to learn to identify what defines a style’s typicity, but also to recognise flaws, texture nuances, and ingredient interactions.
It’s this dual approach — technical and sensory — that, in my opinion, transforms someone from a casual drinker into a true connoisseur.”
For a complete overview of our WSET Beer training courses, check out this article 👉
🔗 Everything you need to know about the WSET Beer qualification
Teaching and inspiration
Can you describe your teaching approach and what makes your courses unique?
“The WSET provides a strong, structured framework — but it also gives room for the educator’s own personality to shine through.
That’s exactly what I love about it: it’s rigorous and methodical, yet flexible enough to let each trainer bring their own energy, creativity, and pedagogical style.
Personally, I deeply believe in learning through experience.
In my classes, it’s not just about listening or memorising — it’s about living the beer. Feeling it, analysing it, comparing it, and understanding it through direct experience.
Yes, there are lectures, but also interactive games, immersive videos, and guided tastings designed to awaken every sense.
My goal is to engage all types of learners — visual, auditory, kinesthetic — so that everyone can find their own way of connecting with the subject.
By the end of a session, I want participants to leave not only with new knowledge but with a real sensory connection to beer.”
What types of students or profiles do you particularly enjoy teaching?
“The more, the merrier!
I don’t have a favourite type of student — and that’s exactly what I love.
Every learner brings their own ‘beer’ to the table: their personality, background, culture, and experiences. That diversity makes every session unique and dynamic.
Whether it’s a bar professional, a sommelier, a brewer, or a curious enthusiast, each person enriches the group through their questions, insights, and perspectives.
The more varied the profiles, the richer the discussions.
That’s the beauty of beer education: it creates common ground between very different people, all brought together by the same passion.”
What do you hope your students take away after a course with you?
“That beer is a wonderful drink — complex, convivial… and that they had fun learning all of it!
That’s really what I want to pass on.
Beyond the technical aspects, the styles, or the brewing processes, I want my students to leave with a new perspective on beer: as a noble, living, and multifaceted product that tells stories and brings people together.
Learning, yes — but always with joy, curiosity, and a spirit of sharing.
Because that’s what beer is all about: a human adventure above all else.”
In your opinion, what professional opportunities can a WSET Beer qualification open up?
“It really depends on the student’s background… but everyone finds a real lever for growth.
For professionals already working in hospitality, distribution, marketing, or sommellerie, the WSET Beer qualificationhelps deepen their product knowledge and refine the way they communicate about it.
It also provides practical tools to:
- Decode labels and anticipate a beer’s aromatic profile before tasting it.
- Advise clients or colleagues more effectively according to styles and occasions.
- Challenge peers and promote the beer category alongside wine and spirits, which still dominate many professional contexts.
- Describe beers clearly and professionally, especially for sales, communication, or internal training.
In short, this certification gives learners vocabulary, structure, and confidence — three essential keys to help beer take its rightful place in any professional environment.”
Fun facts and memorable moments
What’s your favourite beer or style?
“Such a hard question!
I don’t really have a favourite beer or a go-to style. For me, it all depends on the moment, the occasion, the mood — and the people I share it with.
But if I had to pick one, I’d say bourbon barrel–aged beers. I love their complexity — they’re rich, layered, and full of nuances: malt, vanilla, coconut, caramel, wood… It’s an entire world in a glass.
I especially love how these beers open up fascinating conversations with my fellow zythologists — the women I trained with during my certification — about the bridge between beer and spirits: aromatic profiles, barrel work, craftsmanship, tradition.
What I really love is when beer becomes a conversation.”
A funny or surprising memory from a tasting workshop?
“Beer can sometimes touch much more than just the palate.
During a masterclass at the Lyon Beer Festival, which I co-hosted with a scent expert, we experienced something truly moving.
In the middle of the session, one participant was deeply affected by the combination of the perfume and the beer we had chosen.
The aromas, flavours, and sensations triggered vivid memories of her long-distance relationship — moments, places, emotions. She burst into tears, overwhelmed by the nostalgia and beauty of that connection.
That day, I realised just how powerful beer can be.
It’s not just a fermented product — it’s a vessel for memory, emotion, and human connection.”
Do you have a ritual or habit when tasting beer?
“Spitting isn’t cheating — it’s essential.
There’s still this widespread misconception in the beer world that you have to drink every sip to fully enjoy it. But just like with wine or spirits, spitting is part of professional tasting discipline.
It helps you stay sharp, analyse better, and fully appreciate every beer without overwhelming your palate.
Tasting isn’t about consuming — it’s about observing, feeling, and understanding.
And yes, you can (and should) do that while spitting.”
Interested in the WSET Beer qualification?
With her extensive background, technical expertise, and contagious passion, Julia-Charlotte Basso perfectly embodies the excellence of the WSET Beer courses at Weeno.
Attending her sessions means more than just learning about beer styles and brewing techniques — it’s about developing a professional skill set recognised across the industry and gaining a deeper understanding of beer as both a craft and a culture.
➡️ Ready to join our WSET Beer courses and learn from certified experts?
Explore our full program here.
Our courses are available in Marseille, Paris, and online, with the option to earn an English beer certification (CLOE or LTE). You can then sit the official WSET Beer exam as an additional qualification.
