During the “Women’s 24 hour Growth and Planning Retreat” for 2021, guests explored many unanswered questions they each felt needed to be answered to move up in their fermentation industry careers.
Included in the training schedule was an in depth off-flavor sensory panel.
They learned what sensitivities they naturally held, how to detect off-flavors in beer based on aroma or mouth feel and more about how cellaring and storing beer plays a vital role to the end product.
Did you want to expanding your sensory skills? All it takes is practice. We’ll be scheduling more panel off-flavor panels throughout the year to help you gain the regular practice needed to help you detect and identify crucial brew, cellar, line and aging issues before they happen.