Learn about the Main 8 beer off flavors, how to identify them, and how to correct them.
A large part about improving yourself as a brewer is understanding how to identify off flavors, how they are created, and how to avoid them. These skill sets are also important for bartenders, servers, restaurant/bar owners.
The average beer consumer should also be aware of how to identify these flaws, and how to politely address the issue if they are served a flawed beer. Not all flaws are equal, and some “flaws” are acceptable to a certain degree in many styles. This course will serve as a building block for building your overall beer knowledge and appreciation.
This 1.5 hr class will provide samples of a control beer that has been dosed with the chemical compounds that we associate with the most common off-flavors in beer production and draft dispense. Includes:
1 control beer
Must be 21, or older, to attend. Valid ID MUST be present at tasting.