The Association of Brewers is presenting professional-level brewing education from the Siebel Institute of Technology at the Craft Brewers Conference in New Orleans, LA (May 7-10, 2003). The 4-hour Siebel Institute Sensory Analysis Seminar is designed to train professional brewers in the process of sensory evaluation of beer. During this informative, practical presentation, students will learn to employ = techniques used in professional breweries worldwide to assess the quality of their ales and lagers. The seminar will follow the brewing process from brewhouse to packaged product focusing on positive and negative flavor compounds produced during the various stages of the brewing process. The origin and control of the various flavors will be discussed and students will have the opportunity to taste beers that have been spiked with the different flavor compounds. The seminar will = conclude with a “test” of unknown compounds to assess the student’s sensory skills. The Siebel Institute Sensory Analysis Seminar will be held in the Audubon E Room in the Radisson Hotel New Orleans, 1500 Canal Street in New Orleans on Wednesday, May 7, starting at 12:30pm. The $100 fee includes the 4-hour presentation, seminar notebook, and all tasting samples. To find out more about this presentation, contact the Siebel Institute of Technology in Chicago by phone at 773-279-0966 or by e-mail at firstname.lastname@example.org.
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