Sensory Analysis Class 4/22

Our head of quality control is now making our employee education classes at WRB open to the public!  All beer lovers and aficionados looking to expand their knowledge will receive first hand tutelage on smelling, tasting and experiencing beer with acceptable and unacceptable qualities.

This class presents an examination of what happens when an unwanted off-flavor creeps in to the beer we love.  Ever tried a beer that tasted buttery?  How about papery or vinegary? These flavors and many more (before, during, and after the brew process), can overtake beer in an unsavory way.  Students will be introduced to two specific off-flavors in this class:  Oxidation and Diacetyl.  Along with a scientific look at how both flavors infect beer, WRB will also provide samples of purposefully spiked beer to train students on identifying their taste and smell.

Questions and discussion will be encouraged, and all guests will get a complimentary pint of beer at the end of class! We will have 25 spots open for this class-please click here to purchase tickets!