Sensory Analysis Workshop Registration - August 29 and September 5

Registration for our sensory workshop.

Beer Flavor and Aroma Identification Workshop

Can you recognize diacetyl, DMS, or an oxidized beer? Do you know when an aroma is part of the style and when it represents a defect?

In this practical sensory analysis workshop, we will explore 12 compounds present in beer using the Siebel Institute Beer Judge Sensory Kit, developed in collaboration with the Beer Judge Certification Program (BJCP) for the sensory training of beer judges.

Unlike a kit focused exclusively on off-flavors, this Beer Judge Kit includes both compounds that can represent defects as well as aromas and flavors that can be part of the expected profile of certain beer styles. This allows not only learning to detect possible problems but also expanding sensory vocabulary and developing a greater ability to identify, describe, and evaluate what we find in a beer.

Through samples specially prepared for the workshop, participants will be able to smell, taste, and identify each compound, learn its origin, understand how it affects the profile of a beer, and learn in what situations it can be considered appropriate or a defect.

We will work with aromas and flavors such as green apple, butter, cooked corn, solvent, cardboard, aged hops, earthy, spicy, and floral notes, among others.

An ideal workshop for beer lovers, home and professional brewers, beer judges, sommeliers, and bar and restaurant staff who want to develop their beer tasting, description, and evaluation skills.

12 compounds · Guided tasting · Sensory identification and description