The Institute of Brewing & Distilling (IBD), a widely recognised learning provider of technical education in the brewing industry, has launched its first continuing professional development course for distillers – Spirit Sensory Analysis.
The course provides learners with the knowledge and tools necessary to understand and control spirit flavour, allowing them to run sensory tests, assess results and improve their production process. The course is interactive and multimedia, featuring text, videos, animations, quizzes and games.
Stuart Howe, Technical Learning and Development Manager at IBD, said: “Whatever the size of your distillery, this course should help you better understand spirit flavour and 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. We are confident that not only will you enjoy the course, but it will also benefit your career, your distillery, your products, your consumers and your sales volumes!”
Tom Shelston, IBD Chief Executive Officer, also commented: “The Spirit Sensory Analysis Course is our 5th short course within a year, showing the IBD commitment to establishing a richer continuous professional development pathway in the drinks industry. This new short course shows our commitment to reinforce our learning offering for the spirits sector as this is our first on-demand technical course for distillers”.
The course includes a downloadable PDF with technical information such as the basis of spirit flavour, the descriptors and thresholds of over 300 key flavour compounds, spirit flavour terminology systems and flavour wheels, tasting forms for more than 10 sensory tests and the statistical tables, equations and calculations to interpret test results. Upon completion, learners receive a Certificate of Completion.
The Institute of Brewing & Distilling has launched its first continuing professional development course for distillers, providing learners with the knowledge and tools necessary to understand and control spirit flavour. Developed in collaboration with leading sensory scientists and distilling professionals, the course includes a downloadable PDF with technical information and a Certificate of Completion upon completion.
Derick is an experienced reporter having held multiple senior roles for large publishers across Europe. Specialist subjects include small business and financial emerging markets.