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A Sensory Evaluation Of Beer & Wine With A Look At Fermentation

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    Sat, October 19, 2019 (10:00 AM - 1:00 PM)

San Diego State College of Extended Studies
5250 Campanile Drive
San Diego, CA 92182
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Cost: $79

When it comes to discerning and discussing the flavors of beer and wine, perfecting your sensory analysis is key. SDSU’s Business of Craft Beer program is teaming up with Erik Fowler, education and engagement manager at White Labs, to sharpen your palate and your vocabulary.

In this seminar, you will learn:

  • How to evaluate a beverage from a quality and sensory perspective
  • The role yeast plays in fermentation, from the field to the glass
  • To understand yeast attributes (attenuation, flocculation, and flavor production)
  • How to best characterize beer and wine from the base ingredients to production methods
  • The importance of accurately describing beer and wine to your customers and staff

This class is ideal for professional producers, service industry members, and hobbyists alike.

Tags

  • Event
  • wine
  • San Diego State College of Extended Studies
  • San Diego
  • Things to do in San Diego, CA
  • California Wine & Food Events
  • San Diego Wine & Food Events

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SDSU Global Campus

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