(Re)watch our virtual sensory training event in this four-part series with Eymard Freire, our Sensory Analyst, if you missed one of these sessions, they are available on our YouTube channel. Follow the link below.
Part 1
In this training, we go through the most frequent off-flavors found in beer. We curate six of the most common off flavors in all kind of beer styles. Eymard uses the Essential Off-Flavor Kit, which is available for purchase on our online store.
Part 2
In the second training, we explore the flavor compounds associated with raw ingredients and brewhouse, during the hot side of beer production and discuss how to pinpoint their origins and avoid and detect thresholds.
Part 3
In this session, Eymard explores flavor compounds produced during the cold side of beer production related to yeast characteristics and fermentation. He demonstrates how to pinpoint their origins and how to avoid and detect thresholds.
Part 4
In this last video, Eymard explores flavor compounds produced during post-production of beer related to packaging and storage.
Learn more about the sensory kits, here.