BVG 3810 - Sensory Quality Analysis of Beer

Credits: 3

Description: Students are introduced to the biological and chemical principles that lead to aromatic, taste, 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 run a brewery sensory panel, formulate a methodology for addressing the test objectives, analyze test results, draw conclusions, and make test recommendations. Specific quality analysis of beer faults is practiced in the classroom and sensory classroom exercises.

Note: Course Revised June 28, 2021