The Institute of Brewing & Distilling (IBD), the world’s most recognized learning provider for technical education in the brewing industry, has launched a brand new, self-assessed and on-demand technical course: Sensory analysis of beer.
Strengthening the IBD professional development offering, this new short course is aimed at all brewers and quality professionals who wish to improve beer quality through sensory and flavor and effectively conduct sensor panels. The course would also benefit serious home brewers.
The course on sensory analysis of beer Provides the knowledge and tools needed to understand beer flavor control. It allows learners to perform a series of sensory tests, evaluate the results and ultimately improve their brewing process and beer. Everything is displayed in an engaging, interactive and multimedia format.
This course was developed in collaboration with leading sensory scientists and brewing professionals.
It offers the same technical excellence as all IBD qualifications, with the advantage of not having to take a formal exam.
The course on sensory analysis of beer
Includes a downloadable and useful PDF with technical information such as:
- The basis of the beer taste
- The descriptors and thresholds of over 100 important flavoring compounds
- The Beer Flavor Terminology System and Flavor Wheel
- How to recruit, screen and train an effective sensory panel
- Design of tasting rooms for breweries of all sizes
- Tasting forms for more than 10 sensory tests
- The statistical tables, equations and calculations used to interpret test results
The course includes texts, videos, animations, quizzes and games to enhance your learning. At the end of the course, learners receive a certificate of completion.
About this announcement Stuart Howe,
The IBD Technical Development Manager explains:
“Regardless of the size of your brewery, this course is designed to help you better understand beer flavor and get the most value from your sensory endeavors. It may also save you money on the services of companies that offer sensory management systems and training. We are confident that you will not only enjoy the course, but that it will benefit your career, your brewery, your beer, your consumers and your sales volumes!”
Tom ShelstonIBD Chief Executive Officer, comments:
“It’s the 4thth Short course we launched last year which demonstrates IBD’s commitment to continuous professional development. We are amplifying our learning offering with these on-demand courses to provide dynamic, flexible and cost-effective ways to train professionals in the industry.”
