Advanced Tasting Course

This course is designed to fit the needs of persons with various levels of craft beer knowledge. From the eager beginner to those seeking to become certified as either a Certified Beer Server or a Certified Cicerone, the Innovation Brew Works Advanced Tasting Course was designed for you. Must be 21 or older.

Taylor Lane offers a wealth of craft beer knowledge. Taylor Lane is the Laboratory Technician at Russian River Brewing Company in Santa Rosa, CA. She also provides her expertise as a consultant for Innovation Brew Works and previously judged numerous beer competitions in California. Taylor earned her B.S. in Biology from University of California, Santa Barbara and an M.S. in Biology with an emphasis in Microbiology from Cal Poly Pomona.

Subjects that are to be covered include beer components, the brewing process, food and beer pairing, off flavors and more. To ensure subject matters are understood to the fullest degree, beer tasting will be offered throughout the course. Upon completion, we invite you to stay in the brewery for a complimentary pint and snacks.

Beer Tasting Course Syllabus

Introduction

1.1. Background of the group

Beer Components

2.1. Water

2.2. Malt

2.3. Hops

2.4. Yeast

2.5. Make your own “beer” with your ingredients

Brewing Process

3.1. Milling/Mashing

3.2. Boil

3.3. Fermentation

3.4. Conditioning

3.5. Packaging

Beer Styles

4.1. Ales

4.2. Lagers

4.3. Alternative Beer Styles

Sensory Analysis

5.1. Beer Flavor Wheel

5.1.1. Common aromas

5.2. Tasting Beer

5.2.1. IBW core beers?

5.3. Beer and Food Pairing

Flaws

6.1. Brewing Flaws

6.1.1. DMS

6.2. Fermentation Flaws

6.2.1. Diacetyl

6.2.2. Acetaldehyde

6.2.3. Esters

6.2.4. Fusel

6.3. Packaging Flaws

6.3.1. Oxidized

6.3.2. Skunked

6.4. Infection/ Poor Sanitation

6.4.1. Astringent

6.4.2. Acetic

6.4.3. Ketones

6.4.4. Phenolic

6.4.5. Sewage