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BrewEssence™ Sensory Training Kit - Brewhouse
SEN203

BrewEssence™ Sensory Training Kit - Brewhouse

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Description

BrewEssence Sensory Training kits are designed and manufactured to provide an industry-leading standard of accuracy and ease-of-use to the process of sensory analysis training across a wide variety of flavors and aromas commonly found in beer. The liquid format of BrewEssence Sensory Training Kits allows for easy preparation of spiked beer suitable for training groups of any size. The compounds can be used for a variety of purposes including preparation for beer judging, use in brewery taste panel management programs, and towards studying for successful completion of various beer certification programs.

Sensory Analysis
In the science of sensory analysis, we use our senses to measure the individual characteristics of products we consume as a vital part of a quality assurance programs. In the brewing industry, taste panel members are trained to accurately identify flavors, aromas and tactile sensations using a range of food-safe chemical compounds that are commonly found in beer.

BrewEssence sensory kits contain ampoules of spiking compounds representing some of the most important flavors found in beer, with each ampoule formulated to allow for easy identification of its specific compound when mixed and served to tasters. Each time a spiked beer is evaluated, the taster will compare it to a sample of the same variety of beer that has nothing added to it, referred to as a control sample. Having a control sample to compare against each spiked sample allows the taster to more easily identify and describe their perceptions of the spiking compound that is suspended in beer.

Each ampoule from a BrewEssence kit is designed to serve up to 20 people. Since each ampoule is single-use, we highly recommend bringing the kit to your homebrew club or getting a group of brew buddies together to maximize the value of each kit. These kits are a great introduction to sensory training for anyone entering BJCP or Cicerone education programs.

Brewhouse Kit

  • #2 DMS - Dimethyl sulfide
    • Flavor: creamed corn, cooked corn, cooked vegetable, oysters, tomato juice, vegetal. It produces a slick, mouthcoating sensation and makes the beer more satiating.
    • Production: DMS is produced primarily during wort boiling. S-methyl methionine, present in malt, is converted to DMS during the wort boil. DMS is also produced by some microbial contaminants.
  • #10 Isovaleric Acid
    • Flavor: cheesy, sweaty socks, blue cheese
    • Production: Isovaleric acid is an organic acid formed in old hops.
  • #16 Grainy - isobutyraldehyde
    • Flavor: husk-like, grainy, nutty
    • Production: Isobutyraldehyde arises from the use of pale malts and certain brewhouse procedures such as oversparging.
  • #22 Geraniol
    • Flavor: floral, geranium flowers, rose-like
    • Production: Geraniol is contributed to beer by the use of certain hop varieties that contain this hop oil.
  • #23 Onion - Dimethyl trisulfide
    • Flavor: onion, fried onion, garlic
    • Production: Dimethyl trisulfide is primarily produced from amino acids during wort boiling. It can also be contributed by certain hop varieties.
  • #24 Bitter - iso-alpha acids
    • Flavor: hoppy bitterness
    • Production: Iso-alpha acids are contributed by hops during wort boiling.

 

Item # SEN203
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - Out Of Stock
Weight 0.67 LBS
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