Event

BBSU 220: Tasting and Palate Development

Sensory analysis of beer isnt as simple as just knocking back a pint. It requires a particular tasting procedure, careful attention to detail, and a developed flavor vocabulary to describe what is perceived.

Our 200 level advanced courses offer an in-depth look at specific topics for the advanced beer enthusiast, homebrewer, or beer professional. These 90 min courses led by industry experts will be scheduled at various locations and times, and will run for 3 weeks (2 weeks theory, 1 week hands-on). Beer 101 is not a pre-requisite, though it is recommended for some.

BBSU 220: Tasting and Palate Development will be held on Sundays for 3 weeks, beginning May 15th. These classes will investigate how the brain makes flavor from the individual sensory elements of taste, smell and feel. Well deconstruct the flavors derived from malt, hops and yeast and use non-beer stimuli to build broader, real-world flavor/aroma connections and generate a descriptive lexicon.

This class is taught by Michael Agnew, Certified Cicerone, BBSU instructor, BJCP National Beer Judge, as well as published author of two books, has been featured in Beer Advocate and DRAFT magazine and he currently writes columns for Star Tribune's "Taste" section, as well as monthly features in The Growler magazine.