Sensory Analysis
Have you ever wondered what that distinctive flavor is in your beer and what caused it? Well wonder no more. Learn To Brew is now offering the Sensory Analysis class to help you make better beer. By being able to recognize flavor faults, you will be better prepared to deal with their consequences or to prevent such faults the next time.
The class will address different problem situations encountered in beer brewing. These situations are simulated using a combination of several different flavor reference materials. Situations covered include bacterial growth in mash, use of degraded hops, insufficient wort boiling, poor yeast health, bacterial growth in fermentation, metal contamination, spoilage by acetic acid bacteria, spoilage by wild yeast, spoilage by lactic acid, oxidation, and spoilage by UV light.
The Sensory Analysis class is TBA. This class is for anyone who wishes to improve the quality of his or her beer. The class will run approximately 2.5 hours.
The class is limited to 10 participants to help ensure everyone has a chance to discuss the flavors tasted. The cost of the class is $20.00. Every participant needs to bring a six-pack of Budweiser for the flavor standard. Yes there is a tasting!
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