With 17 years experience in the beer, wine and food industry, Briony will take you thru some of the more commonly occurring beer off-favours.
She will help you identify their sensory characteristics, typical causes and talk thru corrective actions for each off favour to assist with improving your own brewing process and let's face it, better tasting beers.
You will go through three "aroma's in a jar", and 4 spiked beers in this session to get a good understanding of how to apply your new understanding of two of our most under described senses.
You must purchase a Basic or Premium Package (ticket) to the conference, in order to access any Adjunct session. The purchase of an Adjunct session only will not be accepted for entry.
GST is included in the price.
I’m a sensory analyst and an expert taster. I’ve got 17 years’ experience in the beer, wine and food industries (and before you ask, yes it does mean I get paid to taste beer!).
I've worked with some of Australian's best known and loved food, beer and wine brands. My experience includes:
I encourage everyone to be more mindful whenever eating and drinking. Paying attention is how we learn to describe flavours, recognise quality aspects and really appreciate what's in a glass or on a plate. I enjoy sharing my passion for sensory analysis and training others to improve their tasting ability whether they are general consumers or industry professionals.
FRI 14 OCT. 3:45PM - 4:30PM :: This Adjunct conflicts with another presentation Hazy Magic: Yeast and Hop Selections Analysed
View the full conference schedule (inclusive of adjuncts in tab).