Module 2: Doemens Certified Sensorist

Tasting training (16 TU lecture, 10 TU internship)
Educational content:

• Sensory physiological basics in the tasting of beer,
• Psychological connections in the evaluation of beer,
• Communication of the sensory characteristics of beer
• Beer style characterization,
• Detect and name taste defects in beer,
• Organization and realization of beer tastings,
• Presentation and tasting of international beer styles and varieties

1. Malty beer (export, dark beer, black beer, porter, stout, etc.)
2. Hoppy beer (Pils, Altbier, Kölsch, Pale Ale, IPA, etc.)
3. Yeasty beer (different styles of wheat beer, etc.)
4. Germany (lager, export, pilsner, dark beer, bock beer, …)
5. Belgium (Geuze, Kriek, Witbier, Oude Bruin, Blonde, Dubbel, Tripel, …)
6. England (Best Bitter, Pale Ale, Porter, Stout, …)
7. USA (Light Lager, Pale Ale, IPA, Barley Wine…)
8. Wood and barrel aged beer (vintage beers)
9. Beers from the beer cellar
10. Vintage and yeasty beer
11. Individual beer selection for Food Pairing (Cheese, chocolate, snacks)

• Description of raw materials and manufacturing methods; influence of raw materials on sensor technology,
• Description of the sensory profile of the beers,
• Presentation of the dishes corresponding to the beer types,
• Development and maintenance of a beer register,
• Make product beer experienceable with appropriate mediation of joy/enthusiasm,

Educational goals:
The student should

• check the sensitivity of his sensory organs and to get to know each other as a “sensory scientist”,
• psychological connections with the evaluation of beers know and apply,
• learn to perceive and communicate sensory peculiarities of different types of beer,
• distinguish beers and beer styles from different countries and regions,
• recognise negative sensory influences, flaws in taste and the reasons for such problems,
• organise and carry out professional beer tastings and events itself,
• can distinguish and describe different types of beer, develop vocabulary and acquire a sensory beer language,
• know, which influence the tasting glass and the other basic conditions have on the specific perception ability of beer flavours,
• know how to master methods in order to carry out later tastings and culinaries with beer themselves,
• develop fun at the beer variety and recognize the meaning of the diversification on the beer culture.