We enjoy fermented products because of the amazing depth of flavors they present, including many compounds that we can detect at parts per billion and less! Many homebrewers and BJCP judges reach a plateau in their ability to describe beer, relying on borrowed phrases and expectations rather than their own senses. This talk is designed to give anyone a set of tools they can use to bring their tasting and describing up to a next level. In addition to contributing to everyday enjoyment, this is sure to assist in formal judging and with exams.
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