Description

Obtain a good understanding of sensory analysis and how to leverage your results to improve the quality of your beer.

Beer is a complex product with a wide range of sensory properties. In order to ensure the quality of beer, it is important to have a good understanding of sensory analysis and how to leverage your results to improve the quality of your beer.

  • Introduction to sensory use for quality assurance.
  • Creating an effective sensory setting.
  • True to Type and creating sensory profiles for your products.
  • Articulating sensory feedback and terminology for use in quality assurance.
  • Leveraging sensory analysis throughout the production process.
  • Shelf-life testing, consumer insight testing and triangle testing – why, when, and how.
  • Understanding qualitative and quantitative sensory data, when and how to use it.
  • Fault and taint training.
  • Facilitating sensory panels.
  • Trending and tracking data.
  • Mock sensory panels

Includes lunch and morning tea.

Duration: 1 day in person – 9am-5pm.

Price: $400 + GST per person.

Who should attend this course?

This course is perfect for anyone who wants to improve the quality of their beer through sensory analysis. This includes brewers, quality managers, sensory analysts, and anyone else involved in the production or evaluation of beer.

 

 

 

$400.00

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