In this second course of the Beer Quality Series, you will learn about factors influencing the perception of flavor and the molecules that influence flavor. We also review methods of evaluating and measuring flavor, as well as methods of modifying flavor.
Beer Quality: Flavor
Beer Quality: Flavor
This course is part of Beer Quality Specialization
Instructor: Charles Bamforth
Sponsored by Taipei Medical University [C4CB]
Gain insight into a topic and learn the fundamentals.
5.0
(12 reviews)
Intermediate level
Recommended experience
8 hours to complete
3 weeks at 2 hours a week
Flexible schedule
Learn at your own pace
What you'll learn
Discover the science behind beer flavor, how to measure and assess flavor, and how to achieve the ideal flavor in beer.
Skills you'll gain
Details to know
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Assessments
9 assignments
Taught in English
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This course is part of the Beer Quality Specialization
When you enroll in this course, you'll also be enrolled in this Specialization.
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There are 4 modules in this course
In this module, we look at how attitudes and senses other than taste affect people's perception of beer flavor. We'll also look closer at how human senses affect our perception of flavor and discuss tools and methods used to measure and score beer flavor. Then, we'll talk about key aromas for tasting and evaluating beer flavor and discuss "difference tasting" and "descriptive tasting."
What's included
6 videos4 readings2 assignments1 discussion prompt
In this module, we'll discuss some of the molecules that influence the sweetness and bitterness of beer. We'll continue our discussion of bitterness and discuss the impact of hop aroma on beer flavor. We'll also provide an overview of yeast metabolism. By understanding the basics of metabolism, we can make sense of how yeast impacts flavor.
What's included
3 videos1 reading2 assignments
In this module, we'll discuss various molecules that affect flavor and how they are produced. We'll talk about how alcohols affect beer flavor and discuss the sulfur atom, which appears in some of the most potent flavor active substances in beer. We'll continue our discussion on DMS and discuss beer texture and mouthfeel.
What's included
5 videos2 readings2 assignments
In this module, we'll discuss tools and methods for quantifying beer flavor and review factors that need to be addressed when considering flavor.
What's included
3 videos2 readings3 assignments1 discussion prompt
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