The
Beer
Hall

Beer Off-Flavors Tasting - Advanced 12

EVENT INFO

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SATURDAY
February 2, 2019
12:00 PM - 2 Hours
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THE BEER HALL
1 Polk St
San Francisco, CA 94102
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Tickets / Reservation
$75

Join Rich for an information-packed examination of 12 common beer off-flavors. This combo workshop-and-tasting-quiz covers the 12 beer off-flavors listed in the Advanced Cicerone® Syllabus, with discussion of each compound’s flavor and aroma profile, source, and appropriateness. Each off-flavor is served and evaluated TWICE: first, during individual evaluation with discussion; second, during a blind taste test of all of the off-flavors plus a control beer.

This is a perennially popular class during SF Beer Week. Don’t miss out! No prior beer knowledge necessary, but any prior understanding of brewing and fermentation will help you. (And don’t worry if those weird flavors sound freaky — class includes a delicious, untainted beer of your choice afterwards!)

Beer is a beautiful, natural product. But how it’s brewed, aged, and handled can affect its flavor, sometimes creating faults and flaws that are called off-flavors. Informed drinkers, Cicerones, and brewers must know how to taste them and prevent them from occurring! (He promises to make tasting these important, bizarre-but-common flavors as fun as possible!

Off-Flavors Sampled (12): acetaldehyde (green apple), acetic acid (vinegar), chlorophenols (antiseptic), diacetyl (butter), DMS (cooked veggies), H2S (hard cooked eggs), isovaleric acid (sweaty socks), lactic acid (sourdough), lightstruck (skunky), mercaptan (drain), metallic, and trans-2-nonenal (papery oxidation) — YUM!

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