Last weekend, I had a great time educating eleven local brewers and hardcore beer enthusiasts about the intricate world of beer sensory and off-flavours.
In the course of two hours, we trained nose and palate on ten common off-flavours, including diacetyl, DMS, oxidation and light-struck character, using flavour standards. Each flavour was dissected: how to recognise and describe it, where it originates from and how to prevent it from occurring in the brewing process.
The feedback was positive, even though the flavours themselves were (for obvious reasons) pretty horrible. One of my favourite comments was: “It was the best ‘bad’ sensory workshop I ever attended.” I’ll take that one.
This course was organised under CraftSense. If you’d like something similar for your group/team—in Dutch or in English, on-site or online—don’t hesitate to reach out.
Cheers 🍺
