VIN 24000

SENSORY EVALUATION OF BEER

Kent State University · UGRD · Fall 2026

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Intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial beer making. It also benefits beer enthusiasts interested in reaching advanced levels of appreciation, as well beer producers, beer merchants and beer chemists, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students practice sensory analysis at home and in workshops to further their sensory evaluation skills and techniques.

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Class #kent_kent-VIN24000Fall 2026UGRD3 credits
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