Effective sensory analysis is essential both to correct flaws in raw materials and in the brewing process, and to control the ingredients and process to produce various outcomes and styles, such as lager, pale ale, IPA, saison, amber ale and stout. Get training in the industry’s standard sensory analysis tool, the Beer Flavor Wheel, by review of the four basic flavors, progressing to off-flavors and fermentation by-products, mouthfeel and fullness.
Note: Enrollment is by application only. Please visit the Brewing Certificate page for the online application form and additional program information.
Course Number: BREW-40005
Credit: 3.00 unit(s)