The Siebel Institute Sensory Analysis for Flavor Production & Control course has been designed to give brewers the tools they need to effectively identify and control flavors and aromas in beer.
Part of the “Master of Beer Styles and Evaluation” program, the oneday Sensory Analysis course takes students through samples of flavor & aromatic compounds associated with raw materials and brewing, analyses the origins of those compounds, and gives students the knowledge required to effectively control them.

The Sensory Analysis course is designed and presented by Lyn Kruger, President & COO of Siebel Institute of Technology. Whether taken alone or as part of the Master of Beer Styles & Evaluation program, the Siebel Institute Sensory Analysis for Flavor Production & Control is the perfect way to “tune up” your sensory skills.

Topics covered include:

• Overview of the Brewing Process: Origins of Flavors
• Introduction to Sensory Evaluation and the Beer Flavor Wheel
• Malt, Hop, and Water Evaluation
• Brewhouse, Fermentation & Maturation Associated Flavors
• Post Fermentation & Contamination Associated Flavors