Entry level
Master of Beer Styles and Evaluation course
Entry level
Continuing Education
Sensory and Beer Styles
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 professional brewers the skills they need to formulate, brew, and evaluate gold-medal beer recipes.
The Master of Beer Styles and Evaluation is composed of 2 Siebel Institute courses: the Sensory Analysis for Flavor Production and Control course and the Master of Beer Styles course. Students may choose to take each of the courses separately or together here, resulting in a substantial savings over the individual course tuitions if taken separately.
While students do not need a brewing background to attend this course, we ask that those attending should have a basic understanding of how beer is made in order to get the most from this course.
Those with either professional brewing experience or formal education in the equivalence of our WBA Concise Course in Brewing Technology 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
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
Key Facts
Option #1
Dates
August 26th to August 29th 2019
Cost (inc. processing fee)
$1,780.00 (late tuition)
Past Option(s)
Dates
August 26th 2018 to August 29th 2019
Dates
July 30th to August 2nd 2018
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.
