Building a Descriptive Vocabulary: Describing Yeast and Fermentation Attributes in Beer
We are excited to bring our popular short format class to live webcast!
Yeast and the process of fermentation are necessary for the production of alcohol. Well 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 an hour-long workshop on this topic via webcast.
- From green 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 is taught by White Labs Education & Engagement Curator, Erik Fowler. Erik has more than eight years experience in beer and wine sales, service and education and holds his Cicerone Certification® as well as a certificate in the Business of Craft Beer from San Diego State University.
Who should attend:
This class is ideal for brewery, front of house and sales staff.
How to sign up:
To sign-up, please purchase the tickets on Brown Paper Tickets at the link here. To view a full list of educational workshops offerings, visit whitelabs.com/education. White Labs is here to assist with your fermentation needs and help grow your operations by providing your team with educational training, products and services.