6/23/2018 -- Sensory Science for Craft Brewers


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Get robust quality insights and hard data on which you can base your business decisions.

Sensory evaluation skills should be an essential part of your brewing operation and are critical for maintaining consistent quality, developing new brews and evaluating changes in ingredients or processes. Fundamental sensory science can easily be applied to your craft brewing operation. In this course, you will acquire tools and methods for assessing your brew's flavor and style and how to measure the impact of changes in ingredients, production techniques and packaging.

Get robust quality insights and hard data on which you can base your business decisions. Learn how to use sensory measures with precision to determine your signature flavor profile, ensure consistent quality and identify which brewing changes make a significant difference. Discover how to apply these techniques to developing new products, qualifying new ingredients, assessing changes in production techniques or storage/shipping conditions, shelf-life determination and quality control. Class exercises include demonstrations of sensory evaluations of brews and the chance to discuss your actual research and production issues with professional sensory scientists.

This course is recommended for owners, general managers and any brew-master or production supervisor who wants to ensure the distinction and consistency of their products. The techniques learned are applicable to both beer and cider.

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Event listing posted on April 24, 2018 7:27PM