This course is great for Certified Cicerone® candidates, craft beer fans, brewers, servers, and homebrewers!

The off-flavors (made by Siebel) we will discuss are:

* Acetaldehyde - green apple, cut grass

* Bitter - hoppy, bitter

* Contamination - sour & buttery

* D.M.S. - cooked corn, cooked vegetables

* Diacetyl - butter, butterscotch

* Ethyl hexanoate - aniseed, apple or liquorice

* Isoamyl acetate - banana, peardrop

* Isovaleric acid - cheesy, old hops, sweaty socks

* Light Struck - skunky, toffee or coffee like

* Metallic - metal, tin-like, blood

* Papery - cardboard, oxidized

* Spicy - cloves, all spice

Each participant will receive 2 ounces of each off-flavor in class and participate in discussion about how the off-flavors occur and what we can do to prevent them.