Descrizione
Introduction to sensory analysis for brewers
During the seminar, you will use the professional tasting approach to analyse your beer at the tasting level. You will be able to recognise the main (most common) defects in beer production and know where they come from.
Professional tasting analysis helps you review the aromas and flavours of your beer and recognise the differences between two brews of beer made from the same recipe.
| Saturday, the 14th of March 2026 | |
| from 08:15 | Welcome |
| 08:30 | Introduction to the seminar and the learning outcomes |
| 08:40 | Introduction to the professional approach for sensory analysis in beer and the main beer styles in the Swiss market |
| 09:40 | Short break |
| 09:50 | Common beer faults and how to recognise the common faults in beer |
| 11:00 | Sensory analysis of the beer you brought with you with feedback |
| 11:30 | Exercise: recognising faults in beer |
| 12:20 | Questions and feedback on today’s seminar |
| 12:40 | End of the seminar |
- Please create your profile and log in to reserve your place on this course.
- You are required to complete the registration details, which include your date of birth so that we can complete the registration process as quickly as possible for you.N.B. We accept credit card payments through the SumUp system, but you can also pay by bank transfer
