| | Searching Current Courses For Fall 2016 |
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Course: |
FER 102
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Title: | Beer Styles/Sensory Analysis |
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Long Title: | Beer Styles and Sensory Analysis of Beer |
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Course Description: | Explores beer styles of the world through sensory tests. Guided tastings will examine the effects of the raw materials on beer flavor and aroma and connect with the historical perspective. Also includes discussion of organizing sensory tastings, brief description of how beer is made, and major off flavors that can develop during production. Students MUST be 21 or older to enroll in this class. |
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Min Credit: | 1 |
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Max Credit: | |
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Course Notes: | NCE 11.8.16 JLG |
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Origin Notes: | FRCC |
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STANDARD COMPETENCIES
1. Apply knowledge of human sensory systems to analysis of beer flavors.
2. Describe the basic ingredients in beer, the beer making process and how these affect flavor development in beer.
3. Distinguish between using trained and untrained tasters in taste tests and identify when each is appropriate to use.
4. Distinguish between major beer styles, their history and quantitative/qualitative analysis descriptors for each.
5. Identify common off flavor molecules found in beers.
TOPICAL OUTLINE
I. Sensory evaluation of beer
a. Anatomy and physiology of senses
i. Taste
ii. Smell
iii. Sight
iv. Touch
b. Difference tasting techniques: untrained tasters
i. Triangle test
ii. Paired comparison
iii. Difference from control
c. Descriptive tasting techniques: trained tasters
i. Flavor profiles
ii. Trueness to type
iii. Ranking tests
II. Beer production
a. Process overview
b. Quantitative beer descriptors
i. Alcohol by volume (ABV)
ii. International Bitterness Units (IBU)
iii. Standard Reference Method for color (SRM)
c. Qualitative beer descriptors
i. Aroma
ii. Flavor
iii. Mouthfeel
iv. Perceived bitterness
v. Appearance
d. Role of flavor components
i. Malt
ii. Hops
iii. Water
iv. Yeast metabolic products
III. Beer styles
a. Lagers: American and European
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
b. Pilsners: Czech and German
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
c. Bock: German
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
d. Pale Ales: American and English
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
e. Brown Ales: American and English
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
f. Trappist, sours and lambic beers: Belgium and France
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
g. Stouts and porters: American, Irish and English
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
h. Wheats, ryes, and specialty beers
i. History
ii. Quantitative style statistics
iii. Tasting notes/ qualitative descriptors
IV. Off flavors tasting
a. Causes of off flavor
b. Identification of off flavors through taste tests
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