Introduction To Fermentation Derived Off-flavors in Beer (San Diego)

Nov 18, 2019

Early Registration

Nov 18, 2019

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. 

Topics Include:

  • 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: 

To view a full list of educational workshops offerings, visit White Labs is here to assist with your fermentation needs and help grow your operations by providing you with educational training, products and services.

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.