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BASIC-LEVEL BREWING COURSE
No prior brewing knowledge required

Also available as a Siebel Institute “On-Site Training” course. (See the “On-site Training” course page for complete information)

The Siebel Institute Sensory Analysis for Flavor Production & Control course has been designed to give brewers and those involved in beer & brewing the tools they need to effectively identify and control flavors and aromas in beer. Part of the "Master of Beer Styles and Evaluation" program, the one-day Sensory Analysis course takes students through samples of flavor & aromatic compounds associated with raw materials and brewing, analyses the origins of those compounds, and gives students the knowledge required to effectively control them.

Topics covered include:

• Overview of the Brewing Process: Origins of Flavors
• Introduction to Sensory Evaluation and the Beer Flavor Wheel
• Malt, Hop, and Water Evaluation
• Brewhouse Associated Flavors
• Fermentation Associated Flavors
• Maturation Associated Flavors
• Post Fermentation & Contamination Associated Flavors

The Sensory Analysis course is designed and presented by Lyn Kruger, President & COO of Siebel Institute of Technology, and one of America’s leading experts in beer sensory analysis. Whether taken alone or as part of the Master of Beer Styles & Evaluation program, the Siebel Institute Sensory Analysis for Flavor Production & Control is the perfect way to "tune up" your sensory skills.