The Institute of Brewing & Distilling (IBD) has launched a brand new self-assessed and on-demand technical course – Beer Sensory Analysis. This course is designed for all brewers and quality professionals who want to improve their beer quality through sensory and flavour. It also provides serious home brewers with the knowledge and tools required to understand and control beer flavour.
The course was developed in collaboration with leading sensory scientists and brewing professionals. It includes downloadable PDFs with technical information and features such as a beer flavour terminology system, flavour wheel and statistical tables to interpret test results. It also has text, videos, animations, quizzes, and games to enhance learning. Upon completion, learners will receive a Certificate of Completion.
IBD Technical Development Manager Stuart Howe said: “Whatever the size of your brewery, this course should help you better understand beer flavour and to get the best value from your sensory endeavours. It may also save you spending money on the services of companies providing sensory management systems and training.”
IBD Chief Executive Officer Tom Shelston added: “This is the 4th short course that we have launched within the past year, showing the IBD commitment to continuous professional development. We are reinforcing our learning offering with these on demand courses to provide dynamic, flexible and cost effective ways to educate professionals in the industry.”
Derick is an experienced reporter having held multiple senior roles for large publishers across Europe. Specialist subjects include small business and financial emerging markets.