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 program, the Sensory Analysis for Flavor Production and Control is the perfect way to “tune up” your sensory skills.
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.