Interested in learning more about fermentation derived off-flavors? In this two-hour class we will dive into the exploration of yeast metabolism and the off-flavor derivatives from these processes. We’ll discuss how these compounds are created, the flavor/aroma identification characteristics for each compound and how to use sensory analysis to identify these off-flavors whether you’re a professional or hobbyist.
Overview of yeast metabolism
Introduction to sensory analysis
Dive into common off-flavors acetaldehyde, diacetyl, ethyl acetate, butyric acid, H2S
Erik Fowler - Education & Engagement Manager
Who should attend:
This class is ideal for beer industry professionals from brewers to tasting room and sales staff.
Homebrewers looking to create award winning beer will also benefit from this class.
How to sign up:
Secure your spot by purchasing a ticket:
Use the White Labs app
E-mail [email protected]
Contact our customer service team at 888.593.2785
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 you with educational training, products and services.