Siebel Institute Sensory Analysis for Flavor Production and Control

When:
November, 12th 2012
Where:
Chicago Campus - Chicago
Level:
Entry  
Reference-Code:
S31-12-2
Category:
Practical Training
Enrollment:
Closed
Course Materials:
Electronic copies of the lectures (PDF) are included in the tuition.
Printed copies are available for an additional USD 50.00 and have to be ordered at the time of application.

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
Lyn Kruger
Lyn Kruger
Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media.

This program is also offered on the following dates:

Date Course Venue  
Nov, 10th 2014 Siebel Institute Sensory Analysis for Flavor Production and Control Chicago Campus » Details
Nov, 9th 2015 Siebel Institute Sensory Analysis for Flavor Production and Control Chicago Campus » Details

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