The “Sour” in Sour Beers: Microbiology Sensory Perception and Styles
Sour beers are hugely popular with home- and commercial brewers alike. However, the term “sour beer” encompasses a large range of styles, methods, and flavors. In this talk, we’ll address variations in sour beers from sensory, microbiological, and stylistic perspectives. We’ll learn how we perceive different acids in beer, and…
Beer Oxidation: Chemistry, Sensory Evaluation, and Prevention
Beer oxidation is one of the most common flaws for homebrews and commercial beers alike, yet the processes are not well understood. Evaluation of oxidation is often difficult because it manifests itself in a variety of ways in the flavor beyond the well-known paper notes. In this seminar, we will…
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