In our endless quest to advance excellence in the industry, SDSU’s Business of Craft Beer program offers quarterly seminars led by industry experts on all things zymurgy. The seminars are open to all (must be at least 21), and the cost will vary based on duration, and accompanying food and drink frills.
When it comes to discerning and discussing the flavors of beer and wine, perfecting your sensory analysis is key. SDSU’s Business of Craft Beer program is teaming up with Erik Fowler, education and engagement manager at White Labs, to sharpen your palate and your vocabulary.
In this seminar, you will learn:
- How to evaluate a beverage from a quality and sensory perspective
- The role yeast plays in fermentation, from the field to the glass
- To understand yeast attributes (attenuation, flocculation, and flavor production)
- How to best characterize beer and wine from the base ingredients to production methods
- The importance of accurately describing beer and wine to your customers and staff
This class is ideal for professional producers, service industry members, and hobbyists alike.
For more information, email recruiter.global@sdsu.edu or call (619) 594-7700.