Beer Quality: Flavor
Master the science of beer flavor analysis, from sensory evaluation to molecular chemistry and quality control.
Master the science of beer flavor analysis, from sensory evaluation to molecular chemistry and quality control.
This course cannot be purchased separately - to access the complete learning experience, graded assignments, and earn certificates, you'll need to enroll in the full Beer Quality Specialization program. You can audit this specific course for free to explore the content, which includes access to course materials and lectures. This allows you to learn at your own pace without any financial commitment.
Instructors:
English
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What you'll learn
Analyze and assess beer flavor using professional techniques
Understand molecular basis of flavor compounds
Evaluate sensory characteristics systematically
Troubleshoot flavor-related quality issues
Implement flavor control measures in brewing
Skills you'll gain
This course includes:
3 Hours PreRecorded video
9 quizzes
Access on Mobile, Tablet, Desktop
FullTime access
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There are 4 modules in this course
This comprehensive course explores the science of beer flavor, from sensory perception to molecular chemistry. Students learn about flavor-active compounds, measurement methods, and quality control techniques. The curriculum covers human sensory analysis, yeast metabolism's impact on flavor, and troubleshooting common flavor issues. Through detailed study of flavor molecules and their origins, participants develop expertise in evaluating and controlling beer flavor qualities.
Getting Started & The Flavor of Beer
Module 1 · 2 Hours to complete
Molecules of Flavor & Metabolism
Module 2 · 1 Hours to complete
The Chemistry & Molecules of Flavor
Module 3 · 2 Hours to complete
Quantifying Flavor & A Feast of Variables
Module 4 · 2 Hours to complete
Fee Structure
Instructor
Expert in Brewing Science and Industry Leader
Charles Bamforth, Ph.D., D.Sc., is a distinguished professor emeritus at UC Davis and serves as a senior quality advisor to Sierra Nevada Brewing Company. With over 40 years of academic and professional brewing expertise, he has held senior roles at Brewing Research International and Bass Brewers. He is also an honorary professor at the University of Nottingham.
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Frequently asked questions
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