What makes good beer go bad? Errors or infections during brewing or packaging can produce noticeable off flavours in what could have been a perfect pint.
Certified Cicerone, Natalya Watson will be guiding us through the six most common off-flavours in beer. Expect to talk and taste your way through the effects of acetaldehyde, diacetyl, DMS, infection, light struck, and oxidation, discussing how each is caused and how it can be avoided.
This evening will be helpful preparation for those studying towards Cicerone certification, but is open to anyone with an interest in learning more about beer and brewing.
We’ll use the training kit from the Cicerone Certification Program produced by Aroxa.