Brewing Industry Guide Course
Tasting Beer
Mastering Your Palate with Randy Mosher
By applying a more holistic, brain-aware perspective on your own sensory data, you can improve your ability to evaluate beer and raise the level of your brewery’s quality control and analysis.
Free — no subscription needed
Your instructor
Randy Mosher
Course contents
15 lessons, 1h 34m of video
- Introduction: This Is Your Brain on Beer3:42
- The Power of Chemosenses, Language, and Memory7:35
- The Physiology and Psychology of Tasting22:37
- The Superpower of Smell10:48
- Convergence of the Chemosenses2:58
- Types of Olfactory Senses9:40
- The Trigeminal System and Mouthfeel6:48
- The Importance of How a Beer Looks—and How It Sounds4:52
- The Synthesis of Flavors (and Off-Flavors)11:47
- Beer Evaluation, in Practice11:55
- Thank You!1:06
- Further Reading...
- Tasting Notes: How to Define Your Sensory Process
- Learning the Love Language: How Even the Smallest Breweries Can Evaluate Their Hops
- Brewing Quality: How to Start Up Your Sensory Panel