Date / Time: Thursday, June 25th, 2020 at 4:00 pm CDT (add to calendar)
Event type: Event held online
Register / View: Siebel Institute Sensory Training Part 3 – Discover the Essential Flavor Compounds – Fermentation
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.