Sensory training (Part 2) – Brewhouse Off Flavor Sensory Session

Rewatch Siebel Institute of Technology’s second virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process. He explored the flavor compounds associated with raw ingredients and equipment, during the hot side of beer production and he discussed how to pinpoint their origins and avoid and detect thresholds.