Friday, October 12, 2007
Siebel Institute of Technology Sensory Analysis Seminar
1:00 – 5:00pm
Open to Beer Enthusiasts and Brewers
Space is Limited
Fee $110: includes the 4-hour presentation, seminar notebook, and all tasting samples
Please note that payment is non-refundable in the case of cancellation or non-appearance by the attendee.

Location: Denver Marriott City Center
Mattie Silks Room
1701 California Street
Denver, Colorado 80202

Info/Register: 312-255-0705, ext. 118
info@siebelinstitute.com

Students will learn to employ techniques used in professional breweries worldwide to assess the quality of their ales and lagers. The seminar will follow the brewing process from brewhouse to packaged product focusing on positive and negative flavor compounds produced during the various stages of the brewing process, including fermentation, maturation, packaging and storage. The origin and control of the various flavors will be discussed and students will have the opportunity to smell & taste beers that have been spiked with a variety of food-grade flavor compounds.