Siebel Institute’s Sensory Analysis Seminar at the Great American Beer Festival

The four-hour Sensory Analysis Seminar is designed to train brewers and beer enthusiasts in the sensory evaluation of beer. Participants will learn to employ techniques used in professional breweries worldwide to assess the quality of ales and lagers.

The seminar will follow the brewing process from brewhouse to packaged product focusing on positive and negative flavour compounds produced during the various stages of the brewing process, including fermentation, maturation, packaging and storage.

The origin and control of the various flavours will be discussed and participants will have the opportunity to smell and taste beers that have been spiked with a variety of food-grade flavour compounds.

For further information, please visit http://siebelinstitute.com