Sensory Evaluation and Analysis of Beer

BRW270

Quality control analysis of modified vs. control beer samples using human sensory evaluation as a tool. Samples are evaluated for industry quality with a focus on addressing flavor abnormalities that may occur from the quality of raw materials, brewing, fermentation, and/or sanitation processes. Sensory analysis of each sample will be supplemented with a comprehensive investigation behind the biochemistry that produced the off flavor as well as the intent to localize, eliminate, and avoid future contaminations.

3 Credits: 3 Lecture

Prerequisites:
BRW101 and BRW202