Sensory training (Part 3) – Fermentation Off Flavor Sensory Session

Rewatch Siebel Institute of Technology’s third virtual sensory training event in our 4 part series. In this series, Eymard Freire covered the flavor compounds associated and produced during the brewing process.

In this session, Eymard explored flavor compounds produced during the cold side of beer production related to yeast characteristics and fermentation. He demonstrated how to pinpoint their origins and how to avoid and detect thresholds.