Have you ever had a pint that just didn't taste right & wondered why it tasted that way?...
Beerology Sensory Evaluation Workshops are an interactive way to learn about the most common off-flavours that can occur in beer and where they come from.


"Perfect for everyone or anyone who is in the beer industry" - Rob Morra, Beau's All Natural Brewing Co.

"Highly recommended for beer industry professionals. A fun way to learn and hone your palate. You will not only be knowledgeable but you will sound knowledgeable as well" -Rob Mulvihill, Amsterdam Brewery

"Loved the course, wish it were longer. I’ll be back" -Jarvis Taylor, The Victory Café

"A laid back approach to understanding beer on a deeper level. A great class for bartenders and beer reps alike. Challenging to the taste buds and informative to those who want to know how beer goes wrong." -Participant

"I definitely feel more confident doing beer tastings at the brewery. You went above and beyond what I expected from this class. Thank You!" - Participant





Session 1 - Things that can go wrong at the pub
Friday, November 24th, 12:00pm-3:00pm
In this session, we will explore five common problems that can occur in the pub. Participants will have the opportunity to familiarize themselves with the mouthfeel, aroma and taste associated with each problem and to record and share their personal impressions. With each problem, there will be a discussion of how and when it might be introduced into beer.

Session 2 - Things that can go wrong at the brewery
Saturday, November 25th, 12:00pm-2:30pm
In this session, we will explore five common off-flavours that can occur in the brewery. Participants will have the opportunity to familiarize themselves with the mouthfeel, aroma and taste associated with each off-flavour and to record and share their personal impressions. With each off-flavour, there will be a discussion of how and when it might be introduced into beer.

Session 3 - Test your sensory evaluation skills!
Sunday, November 26th, 12:00pm-2:30pm
Having become familiar with a range of problem and off-flavours, we will now test our ability to identify them! Participants will sample off-flavours in a blind tasting and will be invited to identify the off-flavour present in five different samples.