11/11/2016 -- Beer Sensory Evaluation & Defect Detection

A 2.5 day series of workshops about Sensory Evaluation and Defect Detection of beer.

Beer drinking is an experience that engages all of the senses. To fully appreciate the finished product, consumers are encouraged to see, smell, and taste their beer, looking for certain stylistic traits and, sometimes, flaws or inconsistencies. It is the responsibility of the brewer to make sure this sensory appreciation is also be happening before the finished product ever fills a keg or pours from a tap, too.

This can present a daunting task. How does a brewery start a sensory evaluation program? What should brewers be looking for from their raw ingredients? What kinds of laboratory testing can a small brewery afford? Who are the industry leading specialists? Where does beer flavor come from, anyway?

The Carey Institute’s Helderberg Brewery & Incubator, in conjunction with the Hartwick College Center for Food and Beverage, intends to answer all of these questions and more. With presenters covering the very pinnacle of this specialized knowledge within the craft beer industry, our workshop will offer attendees fully-realized sensory evaluation and defect detection experience to help you brew your very best beer.