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)
+ Expand All
-
7/9/2024 - 8/27/2024
$595
In-class
San Diego
-
-
-
CLASS TYPE:
This is a traditional classroom setting.
All class meetings held in-person according to published location, dates and times. Students may be expected to engage with course content online during the published course dates.
Conley, Gwen, Director of Quality at Cutwater Spirits
Gwen Conley holds the position of director of quality at Cutwater Spirits here in San Diego. She is formerly the director of brewery production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, CA. Her path to the craft beer world included being a biology teacher, environmental chemist, microbiologist and flavor panel leader at Ball Corporation in Broomfield, CO. Prior to moving to beautiful San Diego, Conley was the quality assurance / sensory director at Flying Dog Brewery in Frederick, MD. She has a bachelor's degree in biology with a minor in chemistry from the University of Colorado Boulder. She is a veteran judge at the World Beer Cup and the Great American Beer Festival. In addition, she is also an instruc...Read More
INSTRUCTOR:
Cherney, Yuseff A., Head Distiller and Co-Founder of Cutwater Spirits; Taught Brewing through UC San Diego's Craft Center for almost 20 years; Lead Instructor for the Brewing Certificate
Yuseff Cherney is a native Californian, born in San Francisco, and has spent most of his life in San Diego. He graduated from the University of California San Diego with a BA in Philosophy and a minor in Biological Anthropology in 1992. During his college years, he developed a passion for beer and brewing, and after home brewing for several years began teaching brewing through the UC San Diego Crafts Center. Through his brewing class, Yuseff met Chris White who was interested in brewing and worked culturing yeast at the university. Yuseff and Chris became brewing partners and went on to work together developing brewing strains of yeast and co-wrote "The Fungus Among Us," a handbook on yeast culturing. Chris went on to form White Labs, one of the world’s foremo...Read More
-
-
-
DATE | DAY | START | END | LOCATION |
---|
7/9/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
7/16/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
7/23/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
7/30/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
8/6/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
8/13/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
8/20/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
8/27/2024 | Tue | 6:00 p.m. | 9:00 p.m. | Room 115, UCSD Division of Extended Studies University City Center, 6256 Greenwich Dr., San Diego |
There are no sections of this course currently scheduled. Please contact the Science & Technology department at 858-534-3229 or unex-sciencetech@ucsd.edu for information about when this course will be offered again.