Introduction To Fermentation Derived Off-flavors in Beer
In this two-hour class we will dive into the exploration of yeast metabolism and the off-flavor derivatives from these processes. We’ll discuss how these compounds are created, the flavor/aroma identification characteristics for each compound and how to use sensory analysis to identify these off-flavors whether you’re a professional or hobbyist.
Overview of yeast metabolism
Introduction to sensory analysis
Dive into common off-flavors acetaldehyde, diacetyl, ethyl acetate, butyric acid, H2S
Erik Fowler - Education & Engagement Manager
Who should attend:
This class is ideal for beer industry professionals from brewers to tasting room and sales staff.
Homebrewers looking to create award winning beer will also benefit from this class.
To view a full list of educational workshops offerings, visit whitelabs.com/education. White Labs is here to assist with your fermentation needs and help grow your operations by providing you with educational training, products and services.