Also available in ePub File

FLAVOR is the second book in the "Practical Guides for Beer Quality" series. FLAVOR offers an easy-to-read yet comprehensive and authoritative description on the science of flavor in brewing. It also addresses how factors such as raw materials and the process impact the flavor and aroma of beer.

Through this book, the reader can systematically get to the root cause of flavor problems they are encountering and address quality issues through:

• Brewing science knowledge without the technical complexities
• Practical advice pertaining to brewing for flavor characteristics
• Quality assurance and control parameters for flavors
• Troubleshooting guides to flavor issues

References and links provided in the book will also allow the reader to source methods and equipment that they can use in pursuit of flavor excellence.

FLAVOR will be of interest to brewers; suppliers to the brewing industry; sensory scientists; home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where flavor is covered.

FLAVOR: Practical Guides for Beer Quality

The Flavor of Beer: Nobody Said It Was Easy

Trusting Our Senses

The Flavors of Beer

Sniffing and Sipping

The Molecules of Flavor and How They Find Their Way into Beer

Quantifying Flavor

A Feast of Variables

Appendix 1: Aroma Kits

Appendix 2: Some Taste Training Opportunities

Appendix 3: Further Reading

"…the information is concise and surprisingly easy to understand, especially considering the complexity of the subject, but then that is Charles' method of delivery…aimed at the industry professional's library, this book will also be very beneficial to anyone interested in taking the BJCP exam, or advancing his or her score in the program…worth every penny to anyone who dares offer opinion on beer."
—Michigan Beer Guide