Home /  Courses And Programs / Sensory Evaluation and Beer Styles


Effective sensory analysis is essential both to correct flaws in raw materials and in the brewing process, and to control the ingredients and process to produce various outcomes and styles, such as lager, pale ale, IPA, saison, amber ale and stout. Get training in the industry’s standard sensory analysis tool, the Beer Flavor Wheel, by review of the four basic flavors, progressing to off-flavors and fermentation by-products, mouthfeel and fullness.

  • NOTE  Enrollment is by application only. Please see http://extension.ucsd.edu/brewing for additional program information and the online application form.

  • COURSE NUMBER  BREW-40005
  • CREDIT  3.00 unit(s)


Popular in Brewing & Culinary Arts

course

Overview of Brewing Science and Technology

Read More
course

Yeast & Fermentation Processes

Read More
course

Brewing Certificate Information Session

Read More
course

Finishing Practices

Read More
course

Wort Production & Recipe Formulation

Read More
certificate

Brewing

Read More
course

Food Pairings and Beer Dinners

Read More
course

Marketing and Distribution

Read More
category

Brewing & Culinary Arts

Read More
course

Financial Management for Breweries

Read More
course

Sensory Evaluation and Beer Styles

Read More

Certificate Programs

Brewing

From the Blog