Quality Assessment of Beer

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.

This course is available at the following time(s) and location(s):

Campus Session(s) Instructor(s) Cost Seats available  
Surrey 10 Rick Dellow $875.00 30 Register

What will you learn?

By the end of the course, you should be able to do the following:

  • Describe how specifications are determined for malting barley and hops used in the production of craft beer
  • Define the importance of cleanliness and hygiene at different stages in the brewing process
  • Articulate the various parameters used for quality measurements of beer
  • Describe how sensory assessment of beer is conducted

How will you learn?

Classes may consist of a combination of lectures, case studies, projects, papers, assignments and group presentations. You can expect reading and other assignments on a weekly basis.

How will you be evaluated?

Your grade will be based in part on individual participation, class and group discussions, presentations and assignments. You’re expected to attend all hours of classes, engage in discussions and review all handouts. You must also complete a research topic assignment.

Textbooks and learning materials

There are no textbooks required for this course. Recommended readings will be available in the SFU Library. We will provide custom course materials.