Pre-Meeting Course: Building a Sensory Program for your Brewery

Friday, June 2  •  8:00 a.m. – 5:00 p.m.
Saturday, June 3  •  8:00 a.m. – 5:00 p.m.
Fee: $275

This two-day course brings in experts representing raw materials and quality programs from across the brewing industry. Follow the path of ingredients through the brewing process to finished beer and learn how sensory science is applied with a focus on appropriate sensory evaluation methods at each step. Your instructors will provide up-to-date and effective methods of sensory evaluation, from assessing off-flavors to deciphering bitterness as an element of taste. Whether you are vetting a new ingredient or process in your brewery or directing product development, this course provides the tools for executing a sound sensory program.

Agenda

 Day 1: Materials and Process

  ​​9:00–9:15 a.m. ​Introduction ​
  ​​​​9:15–10:15 a.m. ​Water ​Sue Thompson, MillerCoors
​ ​ ​10:15–10:30 a.m. ​Break ​
​  ​​10:30 a.m.–12:00 p.m.​ ​Barley/Malt ​M.J. Maurice, MaltEurop
 ​​ ​12:00–1:00 p.m.​ ​Lunch ​
​​  ​​1:00–2:30 p.m. Hops​ ​Tim Kostelecky and Victor Algazzali, John I. Haas
  ​​2:30–2:45 p.m.​ ​Break ​
 ​ ​2:45–4:00 p.m.​ ​Yeast ​Sylvie Van Zandycke, Lallamand
 

Day 2: Off-Flavors, Perception, Methods, and Validation

  ​​9:00–10:00 a.m. ​Training for a QA Program
 ​Bill Simpson, AROXA, Cara Technology Ltd.
​ ​ ​10:00–10:15 a.m. ​Break
​  ​​10:15–11:30 p.m.​ ​Tasting and Overview, Top 10 Off Flavors and Origins
 ​Amaey Mundkur, AROXA, Cara Technology Ltd.
 ​​ ​11:30 a.m.–12:00 p.m.​ ​Lunch ​
​​  ​​12:00–1:30 p.m. Application of Methods for Quality and Considerations Lindsay Barr, New Belgium Brewing Co.​
​  1:30–1:45 p.m.
 ​Break ​
​​​  ​​1:45–3:00 p.m. ​Bitterness, Perception of Taste and Aroma Pattie Aron, Rahr Malting​
  3:00–4:00 p.m.​ ​Hops, the language and descriptive impact of hops ​Mark Zunkel, Joh. Barth & Sohn GmbH & Co.
 ​ ​4:00 p.m.–END Discussion
 ​ALL