Friday, June 2 • 8:00 a.m. – 5:00 p.m.
Saturday, June 3 • 8:00 a.m. – 5:00 p.m.
This two-day course brings in experts representing raw materials and quality programs from across the brewing industry. Follow the path of ingredients through the brewing process to finished beer and learn how sensory science is applied with a focus on appropriate sensory evaluation methods at each step. Your instructors will provide up-to-date and effective methods of sensory evaluation, from assessing off-flavors to deciphering bitterness as an element of taste. Whether you are vetting a new ingredient or process in your brewery or directing product development, this course provides the tools for executing a sound sensory program.
Presentations are only accessible to workshop attendees.
Day 1: Materials and Process
Water
Sue Thompson, MillerCoors | 
View Presentation
Barley Malt: The Foundation of Beer Flavor
M.J. Maurice, MaltEurop | View Presentation
Sensory Methods for Hops
Tim Kostelecky, John I. Haas | View Presentation
Hop Flavor & Measuring Quality
Victor Algazzali, John I. Haas | View Presentation
Brewer's Yeast Contribution to Flavor
Sylvie Van Zandycke, Lallamand | View Presentation
Day 2: Off-Flavors, Perception, Methods, and Validation
Training for a Sensory QA Program
Amaey Mundkur and Bill Simpson, AROXA, Cara Technology Ltd. | View Presentation
Flavor Defects of Beer
Bill Simpson, AROXA, Cara Technology Ltd. | View Presentation
Application of Methods and Quality Control
Lindsay Barr, New Belgium Brewing Co. | View Presentation
Bitterness, Perception of Taste, and Aroma
Pattie Aron, Rahr Malting | View Presentation
The Language of Hops
Mark Zunkel, Joh. Barth & Sohn GmbH & Co. | View Presentation
