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Entry level

Sensory Analysis for Flavor Production and Control course

Entry level Continuing Education Sensory and Beer Styles
Sharpen your sensory skills with the Sensory Analysis for Flavor Production and Control course.

Description

The Sensory Analysis for Flavor Production and Control course has been designed to give brewers the knowledge they need to effectively identify and control flavors and aromas in beer.

Part of the Master of Beer Styles and Evaluation, the 1-day Sensory Analysis course takes students through samples of flavor and aromatic compounds associated with raw materials and brewing, analyses the origins of those compounds, and gives students the knowledge required to effectively control them.

Whether taken alone or as part of the Master of Beer Styles and Evaluation course, the Sensory Analysis for Flavor Production and Control is the perfect way to “tune up” your sensory skills.


What I'll learn

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

Past Option(s)

Campus
Chicago Campus

Dates
August 26th

Prerequisites

All students applying for a program, module or course must be at least twenty-one (21) years of age. For this course, prior brewing knowledge is not required.


Payment Terms

To reserve a seat in any course, module or program, the required non-refundable Application Processing Fee (APF) must be paid within 5 (five) days after a student is accepted.

ONLINE: To qualify for “Regular Tuition” pricing, full payment must be received no later than 14-days in advance of the course, module or program start date.

CAMPUS: To qualify for “Regular Tuition” pricing, full payment must be received no later than 60-days in advance of the course, module or program start date.

“Late Tuition” will apply after these dates.


This course is not offered at this moment. Bookmark this course or click below and get notified when this becomes available.
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