The Institute of Brewing & Distilling (IBD) has launched a new self-assessed and on-demand technical course, Beer Sensory Analysis, aimed at brewers, quality professionals, and even home brewers wanting to improve beer quality. Developed in collaboration with leading sensory scientists and brewing professionals, the course provides the same technical excellence found in all IBD qualifications, without the need for a formal exam.
This course includes a downloadable PDF with technical information such as the basis of beer flavour, the descriptors and thresholds of over 100 key flavour compounds, the beer flavour terminology system and flavour wheel, and how to recruit, screen and train an effective sensory panel. It also features text, videos, animations, quizzes, and games to help enhance learning. Upon completion, learners will receive a Certificate of Completion.
Stuart Howe, IBD Technical Development Manager, said: “Whatever the size of your brewery, this course should help you better understand beer flavour and to get the best value from your sensory endeavours. It may also save you spending money on the services of companies providing sensory management systems and training. We are confident that not only will you enjoy the course, it will also benefit your career, your brewery, your beer, your consumers and your sales volumes!”
Tom Shelston, IBD Chief Executive Officer, commented: “This is the 4th short course that we have launched within the past year, showing the IBD’s commitment to continuous professional development. We are reinforcing our learning offering with these on-demand courses to provide dynamic, flexible and cost-effective ways to educate professionals in the industry.”
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