Building a Descriptive Vocabulary: Describing Yeast and Fermentation Attributes (Asheville) (Asheville)

Aug 19, 2019

Early Registration

Aug 19, 2019

Yeast and the process of fermentation are necessary for the production of alcohol. We’ll discuss the proper vocabulary to describe yeast influenced flavor and aroma, how yeast interacts with other ingredients and identify flocculation and attenuation attributes. To assist with advancing your fermentation knowledge, White Labs is hosting a 90-minute in-person workshop on this topic.

Topics Include:

  • From grain to finished beer: the role yeast plays in fermentation
  • Understanding yeast attributes (attenuation, flocculation, flavor production)
  • Ale vs. lager: identifying flavor and aroma
  • Importance of accurately describing beer
  • Evaluating beer from a quality and sensory perspective

This class will be taught by White Labs Education & Engagement Curator Asheville, Jo Doyle. Jo has been in the food and beverage industry for 30 years with 8 years immersed in the world of beer. Jo holds her Cicerone Certification and is a BJCP Certified Beer Judge. 

Who should attend:

This class is ideal for brewery, front of house and sales staff

How to sign up:

Secure your spot by purchasing a ticket:

Event Tabs

We reserve the right to cancel classes 30 days + prior to commencement in the rare cases enrollment goals are not met or for other reasons. We recommend that you not pay or reserve travel arrangements until 30 days prior to a class to avoid change fees or other expenses. White Labs will refund enrollment costs but not other expenses (such as airline cancellation or change fees) for cancelled classes.