Introductory Beer Taster Training
Our Introductory Beer Taster Training course will give you a firm introduction to beer tasting. You will receive training and assessment on a core 15 flavours found in beer. This course will focus on common off-flavours and how to detect them.
This course is suitable to all levels of beer tasters, whether you’re an experience beer taster training, or completely new to the industry.
200
On-Demand Price
Price is inclusive of
- International shipping
- 15 common off-flavours found in beer
- Flavour standards designed to be added to 100ml of beer
- 8 hours of training and assessments, split into 8 sessions.
- Course certificate

Course Outline
Test #1 – Recognition Test
Test #2 – Recognition Test
Test #3 – Recognition Test
Test #4 – Stop/Go Test
Test #5 – True/False Test
Flavours Included
Practical Beer Taster Training
A practical training course for those who want to sharpen their tasting skills, train others, and better manage the quality of the beers they make, distribute or sell
Since the first launch of our Open Courses in the USA in 2015, we’ve been committed to improving the way our attendees learn. We know bridging the gap between education and technology, and bringing our 5-day open taster training course online. Our one-of-a-kind Online Training provides the appropriate resources and personalization to maximize learning capabilities on a flexible time-frame.
1300
On-Demand Price
Price is inclusive of
- International shipping
- 32 hours of training, split into 8 sessions.
- Flavour standards designed to be added to 100ml of beer
- 200 capsules, leaving you with enough supply for repeat sessions
- Access to additional online training materials and support
- Course certificate

Hours of Content
Capsules
Flavours
Assessments
Course Outline
Session #1 – Beer Flavour Overview – Key beer flavours, sensory characteristics, importance, origins, control
Session #2 – Malt-derived Flavours – Sensory characteristics, importance, origins, control
Session #3 – Hop-derived Flavours – Sensory characteristics, importance, origins, control
Session #4 – Yeast-derived Flavours – Sensory characteristics, importance, origins, control
Session #5 – Flavours of importance to specific beer styles – Sensory characteristics, importance, origins, control
Session #6 – Flavour defects – Sensory characteristics, importance, origins, prevention, control
Session #7 – Beer tasting techniques – Core methods in evaluation of beer, including serving of samples, the tasting environment and test set-up
Session #8 – Advanced beer tasting techniques – Use of a trained taste panel to routinely monitor beer quality, improve beer quality, troubleshoot flavour problems