Food science has beer short course on tap for Madison Craft Beer Week

Early next month the Department of Food Science’s Fermented Foods and Beverage Program will host a Beer Flavor and Styles Seminar during Madison Craft Beer Week. The educational short course, which is directed towards enthusiastic amateurs and people in industries allied with brewing, will be held at Babcock Hall on Sunday, May 3 from noon to 5 p.m.

The first half of this short course will include a short history of brewing, followed by a discussion of how brewers select ingredients to produce the diversity of beer styles present in the marketplace today. In the second half of the short course, a sensory session examining the common flavors present in beer will be followed by a survey of beer styles. Both of these sessions will involve tasting of flavor compounds as well as various commercial beers.

In addition to UW faculty and staff involved in the Fermented Foods and Beverages Program, the event will feature Kevin Eichelberger, brewmaster and owner of Wausau’s Redeye Brewing Company. Eichelberger will bring a variety of Redeye beers for attendees to sample and help guide the overall discussion.

This course is intended for individuals with an interest in the science of brewing and beer, including craft brewers, homebrewers, distributors, sales people, bartenders, and beer connoisseurs.

Attendees must be over 21 years of age, and be prepared to present proof of age before attending this event.


12:00-12:05 Introduction
12:05–12:35 A Short History of Brewing
12:35- 1:35 Beer Ingredients and Beer Flavor
1:35 – 1:45 Break
1:45 -2:30 Basic Flavors of Beer – Sensory Analysis
2:30 – 2:45 Break
2:45 – 3:45 Beer Styles – Sensory Analysis
3:45-4:00 Break
4:00 – 5:00 Beer Styles – Sensory Analysis

For more information and to register:

Download the Beer Flavor and Styles Seminar flyer here.

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