Have you ever heard a brewer or beergeek talk about the smell of wet newspaper, sulphur or boiled vegetables? These unpleasant smells are often caused by errors in the brewing or fermentation processes and should not really be in our beers. However, it is fascinating to be able to recognize them. We will use a professional sensory analysis kit to recognize for instance metallic taste or the aroma of rancid butter (diacetyl). Once we have identified these aromas, our presenters, Gabriela Montadon and Manu Gouwy, wil explain in which phase of the brewing process these off flavours can be avoided.

This activity will be in English. Please note this tasting will last 4 hours.

Absolutely a must for any beer enthusiast.