Consumers have developed specific preferences for certain types of beer and the accompanying flavours that are associated with certain brands. Sensory and quality analyses are therefore important in ensuring that specific standards are met in order to consistently produce beers of distinct quality and taste.
You will review various approaches to assessing the quality components of beer. This includes measurements of colour, alcohol level, flavour and off-flavour compounds, taste, as well as other aspects of beer quality. In addition, we will discuss how to assess the quality of yeast strains used in brewing, and their impact on beer types. We will also review the factors affecting shelf-life and storage of beer.
Note: Students must be at least 19 years of age to participate in this course and/or the Craft Beer and Brewing Essentials program.