Jan 17, 2022  
2021-2022 Catalog 
    
2021-2022 Catalog
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BREW - 250 Sensory Evaluation of Beer 3 ILO 4


This course will act as an introduction to the visual, olfactory, and gustatory parameters used in the evaluation of beer. It will concern itself with the development of beer sensory skills and terminology necessary to critically evaluate sensory properties, quality and detect potential defects in beer. The student will be provided with appropriate samples to identify sensory attributes and gauge the intensities of those attributes in beer. Topics of study will include sensory evaluation of raw materials, wort and green beer, aromas, finish, flavor/taste interactions, factors affecting product quality, descriptive analysis/model systems, sensory tests and sensory panels, as well as the overall importance of tasting/sensory evaluation.



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