Start Your Engines: Racing Towards CBC 2025 in Indianapolis, Indiana
Date / Time: Thursday, June 25th, 2020 at 4:00 pm CDT (add to calendar) Event type: Event held online Price: Free Register / View: Siebel Institute Sensory Training Part 3 – Discover the Essential Flavor Compounds – Fermentation
The neon lights of Vegas and the 2024 Craft Brewers Conference are in the rearview mirror and brewers and industry professionals will soon set their sights on Indianapolis, home of next year’s conference.
“We are planning, and the events team will be heading out there for a site visit in July,” said Ann Obenchain, the Brewers Association Vice President of Marketing and Communications, just prior to the Las Vegas conference. (more...)
Join Eymard Freire on Thursday, June 25 at 4 pm CDT for our third virtual sensory training event in our 4 part series. In this series, we are covering flavor compounds associated and produced during the brewing process.
In part one we had an introduction to sensory training and in part two Eymard explored the flavor compounds associated with raw ingredients and equipment, during the hot side of beer production. If you missed either of these sessions, they are available on our YouTube channel. -> bit.ly/3fO7x0b In the remaining two sessions, Eymard will be covering flavor compounds associated and produced during fermentation, and associated with packaging.
Session 3 – June 25 at 4 pm CDT Fermentation – Explore flavor compounds produced during the cold side of beer production related to yeast characteristics and fermentation. Pinpoint their origins and learn how to avoid and detect thresholds.
Session 4 – July 2 at 4 pm CDT Packaging – Explore flavor compounds produced during post-production of beer-related to packaging and storage.
We will be using the Essential Off-Flavor Kit, which is available for purchase on our online store. https://shop.siebelinstitute.com/essential-sensory-training-kit
Categories: IngredientsQuality Control