Introduction To Fermentation Derived Off-flavors in Beer
Educational Events

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.

Topics Include:

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 White Labs is here to assist with your fermentation needs and help grow your operations by providing you with educational training, products and services.

November18Monday7:00 PM 9:00 PM
White Labs Brewing Co.
9495 Candida Street, San Diego, CA
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