On-Site Training Courses

For decades, the Siebel Institute of Technology has been conducting “on-site” educational seminars for clients around the world. For the first time, the Siebel Institute has packaged several “ready-to-go” programs that can be conducted wherever you are. These seminars save you the time and expense of travel, allowing you to improve your brewing knowledge in the most convenient and cost-effective way possible.

On-site Training: Professional Beer Tasting & Styles Course

Solid information has never been a more critical tool in selling beer. Specialty beers offer great profit opportunities, but consumers of beer are becoming highly sophisticated in their knowledge of beer. It is important that distributors and retailers keep up with them in order to offer products and programs that satisfy their thirst for exciting new beer experiences.

The Siebel Professional Beer Tasting & Styles Course, designed and conducted by Randy Mosher, is a two-day hands-on workshop that gives participants a solid foundation of beer knowledge, with a special emphasis on beer styles and tasting. By the end of the course, attendees will have a working knowledge of the origin and nature of beer, tasting methods and a wide range of classic and modern beer styles as well as how to present the beer experience so as to make it fully enjoyable to their customers. Numerous detailed leave-behinds summarize and expand key points and provide a handy reference on selected topics.

There are many misconceptions about beer, and more than a few of the terms used to describe it can be confusing. This course addresses these, and builds knowledge from the ground up, giving participants the building blocks to understand beer in all its many glorious forms.

This course can be customized to provide additional detail and discussion of a distributor’s, importer’s or retailer’s beers, and those beers can be included in the appropriate style tasting as well as the beer-and-food pairings.

Instructor

Randy Mosher
Randy Mosher
Randy Mosher is the author of "The Brewers Companion", has contributed articles regarding brewing and beer styles to some of the world’s leading brewing publications, and is currently the Homebrew Editor and a contributing writer for All About Beer magazine. He has lectured on brewing & beer styles across the country (including at the Smithsonian Institution) and has been involved in an ongoing effort to revive extinct historical beers.

This program is also offered in Chicago:

Date Course Venue  
Sep, 4th - Sep, 5th 2014 Siebel Institute Professional Beer Tasting and Styles Course Chicago Campus » Details

 

On-site Training: Sensory Analysis for Flavor Production & Control

The Siebel Institute Sensory Analysis for Flavor Production & Control course has been designed to give brewers 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 oneday 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.

The Sensory Analysis course is designed and presented by Lyn Kruger, President & COO of Siebel Institute of Technology. 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.

Instructor

Lyn Kruger
Lyn Kruger
Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media.

This program is also offered in Chicago:

Date Course Venue  
Nov, 10th 2014 Siebel Institute Sensory Analysis for Flavor Production and Control Chicago Campus » Details

   

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