Sensory Evaluation Workshop Part I
Friday, March 10, 2017
1:00PM to 4:00PM
A Workshop on malts and malting for brewers.
with Aaron MacLeod, Hartwick College Center for Craft Food & Beverage
Malt is the backbone and soul of beer; much of a beer’s quality, flavor and aroma is created during the malting process.
This hands-on workshop covers in depth the malting process and how the choice of different malts can dramatically affect your beers. In the first half of the class we will discuss how grain becomes malt and the different processes that create base and specialty malts. In the second half of the class we will create and taste “malt teas” to compare the flavors and aromas from an array of different malts.
Topics will include:
Art and science of malting
Malt styles and characteristics
Interpreting the certificate of analysis for functional brewing
Sensory evaluation techniques for malt
Hosted by the Carey Institute & Hartwick College
At Hartwick College Center for Craft Food & Beverage Lab in Oneonta
Post-workshop networking & dinner at Roots Brewing Co.
For directions to Hartwick’s campus, click here
Registration is $30 — includes workshop and food.
Space is limited. Registration is required. E-mail Greg to sign up.
Check out Part II of this workshop here.