Master of Beer Styles and Evaluation course - Siebel Institute of Technology

Entry level Sensory and Beer Styles

Master of Beer Styles and Evaluation course

With instruction from noted brewing experts Ray Daniels and Randy Mosher, learn how to formulate and perfect beer styles aimed at winning competitions, and expand your knowledge of beer styles with the Master of Beer Styles and Evaluation course.

Description

The Master of Beer Styles and Evaluation course is designed to give students in-depth knowledge of the world of beer styles. Designed and presented by brewing industry legends Ray Daniels (“Designing Great Beers” author, creator of Cicerone® program) and Randy Mosher (“Radical Brewing”, “Tasting Beer” author), the Master of Beer Styles and Evaluation course has set the benchmark for beer styles instruction for almost two decades.

This course is an excellent choice for:

  • Those studying for completion of exams such as Cicerone® or BJCP
  • Professional brewers who want to brew a wider range of authentic recipes
  • Homebrewers, from beginner to advanced
  • Those working in beverage industry sales, distribution and marketing
  • Beer bloggers and journalists
  • Beer enthusiasts looking to expand their brewing vocabulary

This course focuses on both classic Old World and current global beer styles. There are two parts: a full day of sensory training including off-flavor identification via spiked samples, and three days on beer styles, from both sensory and formulation perspectives. In the one-day sensory training, students will be taught how to taste beverages using the techniques employed by brewing professionals, with a special focus on identifying flavor features and defects as well as their origins and management. The three days dedicated to styles include a solid orientation on the sources of beer flavor, texture and aroma: malt, hops, water and fermentation, with more adventurous ingredients such as fruit and spices as well as how to work with them. Styles are mostly presented via tastings of dozens of classic examples, including some of the newer styles such as "hazy" IPAs and others. Presentations regarding beer and food culture wrap up the course, with paired food and beer tastings showcased.

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Prerequisites

All students applying for a program, module or course must be at least twenty-one (21) years of age.

While students are not required to have a brewing background to attend this course, having a basic understanding of how beer is made prior to attending will help students get the most from this offering. Those with professional brewing experience will find this course highly valuable in formulating beer styles for competitions such as the World Beer Cup® and Great American Beer Festival®, as well as for expanding their knowledge of beer styles and off-flavors.


Testimonials

Diego Castro

Diego Castro

Chemical Engineer, Independent Beer Consultant

"The Siebel Master of Beer Styles and Evaluation Course proved to be a precise and very useful sensory and styles training program, which helped me to go deeper into the world of beer, to learn from the experience of Randy Mosher, and to get in touch with colleagues from other parts of the world. I would certainly recommend it."


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
  • The purpose, origins and evolution of styles
  • Recipe formulation mechanics (grist and hop bill calculations)
  • Style-specific formulation and process planning
  • Benchmarking style parameters: gravity, color, alcohol, etc.
  • The flavor contributions of raw ingredients: malts, hops, etc.
  • Yeast: selection for style, propagation, sources, alternate fermentation organisms, handling multiple yeasts
  • Brewhouse: dealing with difficult ingredients, sour mashing, adjunct use, alternate mashing techniques
  • Fermentation: pitching rates, temperature effects, high-alcohol fermentation, multiple fermentations, etc.
  • Aging and maturation: storage on wood, etc.
  • Beer evaluation: benchmark comparisons, key attributes by style, off-flavors and aromas, competitive judging

Enroll options


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.


Time 4 days / 28 hours


Certificate of attendance


Tuition (regular) $1,430

APF (non-refundable) $250

Total Cost $1,680


Visa Requirements
(non-U.S. citizens)
M1 Visa

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