BVG 3810 - Sensory Quality Analysis of Beer

Credits: 3

Prerequisite(s): MTH 1210 and Student much be at least 21 years of age.

Description: In this course students are introduced to the microbiological and chemical principles that lead to aromatic and taste expressions in beer. Students develop and practice procedures for sensory evaluation of beer. The appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Upon completion of the course, students are expected to be able to formulate methodology for addressing the test objectives, statistically analyze test results, draw conclusions and make test recommendations. Specific quality analysis of beer faults are practiced in classroom and sensory classroom exercises.