In this second course of the Beer Quality Series, you will learn about factors influencing the perception of flavor and the molecules that influence flavor. We also review methods of evaluating and measuring flavor, as well as methods of modifying flavor.
In addition, you will learn about how to address individual quality issues from the standpoint of: the basic underpinning science, the practicalities of the issue pertaining to brewing and its associated activities, quality assurance and quality control parameters, and a troubleshooting guide.
Overview
Syllabus
- Getting Started & The Flavor of Beer
- In this module, we look at how attitudes and senses other than taste affect people's perception of beer flavor. We'll also look closer at how human senses affect our perception of flavor and discuss tools and methods used to measure and score beer flavor. Then, we'll talk about key aromas for tasting and evaluating beer flavor and discuss "difference tasting" and "descriptive tasting."
- Molecules of Flavor & Metabolism
- In this module, we'll discuss some of the molecules that influence the sweetness and bitterness of beer. We'll continue our discussion of bitterness and discuss the impact of hop aroma on beer flavor. We'll also provide an overview of yeast metabolism. By understanding the basics of metabolism, we can make sense of how yeast impacts flavor.
- The Chemistry & Molecules of Flavor
- In this module, we'll discuss various molecules that affect flavor and how they are produced. We'll talk about how alcohols affect beer flavor and discuss the sulfur atom, which appears in some of the most potent flavor active substances in beer. We'll continue our discussion on DMS and discuss beer texture and mouthfeel.
- Quantifying Flavor & A Feast of Variables
- In this module, we'll discuss tools and methods for quantifying beer flavor and review factors that need to be addressed when considering flavor.
Taught by
Charles Bamforth
