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Event
Building a Descriptive Vocabulary: Describing Yeast and Fermentation Attributes in Beer
We are excited to bring our popular short format class to live webcast!
Yeast and the process of fermentation are necessary for the production of alcohol. Well discuss the proper vocabulary to describe yeast influenced flavor and aroma, how yeast interacts with other ingredients and identify flocculation and attenuation attributes. To assist with advancing your fermentation knowledge, White Labs is hosting an hour-long workshop on this topic via webcast.
Topics include:
- From green to finished beer: the role yeast plays in fermentation
- Understanding yeast attributes (attenuation, flocculation, flavor production)
- Ale vs. lager: identifying flavor and aroma
- Importance of accurately describing beer
- Evaluating beer from a quality and sensory perspective
This class is ideal for all brewery staff, with emphasis on front of house and sales staff.
This class is taught by White Labs Education & Engagement Curator, Erik Fowler. Erik has more than eight years experience in beer and wine sales, service and education and holds his Cicerone Certification® as well as a certificate in the Business of Craft Beer from San Diego State University.
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LocationWhite Labs (View)
9495 Candida Street
San Diego, CA 92126
United States
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