Recognising beer faults

Benefits of attending

Being able to distinguish flavours and aromas that are distinctive of beer styles from those that indicate that the product has a fault is essential for those working in breweries, on trade and in supermarkets. This half day course will provide an introduction to the common beer faults and how to identify them.

Course content

Attendees will be guided through tasting beers with a number of faults, including:

• Lightstruck
• Diacetyl (butterscotch)
• Papery/cardboard
• Acetaldehyde
• Butyric acid
• Catty
• Acetic acid
• Phenolic
• Medicinal

The course will conclude with a practical assessment.

This course is offered at Campden BRI Nutfield but is also available on site (and can be customised) if customers have larger groups to train.

"The best way to recognise beer faults is to have sensory training and take a practical approach - this can't be learnt from a book! We can offer help and support in developing these essential skills through our hands-on training."

Debbie Parker – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or