This module looks at flavour quality across the brewing process, examining the key materials, processes and quality parameters which influence beer flavour from grain to glass.
The units of ‘Beer Flavour Development and Sensory Analysis’ are:
Unit 1: What is flavour?
- flavour perception (including basic mechanisms of the senses of taste, aroma, trigeminal chemoreception, somatosensation, vision)
- flavour as a human experience
- interactions between sensory modalities.
Unit 2: Components of beer flavour
The key components of beer flavour quality (volatile/non-volatile flavour components and balance; sweetness-bitterness balance; chloride-sulfate ratio; trigeminal effects: temperature/carbonation; mouthfeel (e.g. beer foam, viscosity), influence of pH; multisensory considerations).
Unit 3: Beer styles
Developing products with flavour ‘balance’. A consideration of the range of beer styles and how these have evolved to satisfy the human palate.
Unit 4: Beer flavour development
The development and control of key beer flavour characters or off-notes throughout the brewing process:
- raw materials
- yeast metabolism
Unit 5: Brewing process control of flavour
In this section of the course a cross-process approach is used to identify key control points and examine the inter-play between raw materials and process in determining each factor (e.g. DMS, diacetyl, esters, higher alcohols, t-2-nonenal, acetaldehyde, beer foam…).
Unit 6: Sensory evaluation of beer
- introduction to sensory analysis
- sensory facilities, protocols and recruitment of assessors
- design and analysis of sensory tests
- sensory evaluation test methodologies
Unit 7: Taints and off-flavours
Trouble-shooting flavour defects in beer.
Unit 8: Beer flavour stability
- Freshness – what is it? What does it mean in beers? How might it be maintained?
- Current theories of beer flavour instability and the underlying chemistry of flavour change in beer.
- Methods for monitoring beer staling, including EPR spectroscopy; lipoxygenase and associated theories of staling; wort thermal load/ wort boiling and stripping; separate contributions of materials and process to flavour stability; potential markers for beer staling.
In addition to the e-learning , there is also the option of a 4 day residential course.