To really know beer, you need to be able to critically evaluate its characteristics using the common language of beer sensory analysts. 

The Beer Sensory Course allows participants to fully understand 24 flavors and aromatics found in beer, namely:

Acetaldehyde / Acetic / Almond / Butyric / Diacetyl / D.M.S. / Earthy / Mercaptan / Ethyl acetate / Ethyl hexanoate / Spicy / Metallic / Geraniol / Indole / Isoamyl Acetate / Grainy / Isovaleric / Lactic / Caprylic / Papery / Vanilla / Bitter / Infection / Hefeweizen

Who should attend:-

For individual who is keen to build his/her skills towards understanding beer flavor at a truly professional level. It can also be used for “taster calibration” by others with an interest in beer including:

• Breweries training new & existing staff to spot beer defects more effectively
• Brewers guilds looking to add value to their regularly-scheduled meetings
• Homebrew groups and beer judges looking to sharpen their judging and flavor recognition skills
• Distributors, wholesalers and agents who need to be able to “talk the talk” about beer attributes with beer specialty retailers