WBA Specialized Lectures - Siebel Institute of Technology
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Quality Assurance and Control

Flavor Stability

Can you maintain “Taproom fresh”?
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Keywords

Stability, Quality, Sensory, Flavor, Nonenal, Carbonyl

Description

It is relatively easy to ensure "Taproom Fresh" beer. But what happens to your product after it leaves the brewery? Do you know what causes the changes and how you can influence the rate of change in flavor profile? This lecture explains the changes over time, the main culprits, and how the brewer can find means to make it more stable.


Learning Objectives

  • Describe the change of key flavors in finished beer over time
  • Name the key types of chemical compounds associated with this flavor change
  • Provide specific formulation and process steps that help or hinder flavor stability

Lecture developed by

Dr. Hugo Patino

Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing  Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).

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Enroll options

Lecture Duration (Narration)
47 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$95.00

Lecture Duration
47 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$95.00

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