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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Brett (Stephen Neilsen)
  Professional Beer Tasting & Styles Class (Siebel Institute)
  Hop aroma ("Dunn, Scott C FLNR:EX")


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Date: Sat, 3 Dec 2011 19:31:49 +1100
From: Stephen Neilsen <stephen.neilsen at gmail.com>
Subject: Brett

Bottle as normal, Brett, like all yeasts will continue to work until all
available food is eaten...I am not certain if you can get autolysis from
Brett but your primary yeast might do so if left too long.
K

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Date: Mon, 5 Dec 2011 11:01:50 -0500 (EST)
From: Siebel Institute <klemcke at siebelinstitute.com>
Subject: Professional Beer Tasting & Styles Class

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~

Professional Beer Tasting & Styles Course

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~

With the amazing array of beverage styles on the market, those involved in
the production,

distribution, sales and service of beer need to keep up with the emerging
world 

of ales, lagers and specialty brews. For those people, the Siebel Institute
of Technology

is proud to present the Professional Beer Tasting & Styles
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students learn

about the world of beer styles through presentations that include:

Section 1 Introduction

What is Beer?

Beer in Context: Lifestyle & Diet, Culture, Seasons

A Little Beer History: Beginnings, Medieval to Modern, The American Beer
Story, 

Craft Beer Revolution

Section 2 - Sensory

Techniques for Sensory Evaluation:Practical Tips for Evaluating Beer,
Sources of

 Flavor & Aroma

The Taste of Beer:Beer Aroma & the Flavor Wheel

The Formal Tasting: Types of Tastings, Competitive Judging, Evaluation Forms

Informal Tastings: Settings & Methods, Tasting Glasses

Section 3 - Beer by the Numbers

Gravity / Strength of "wort", Alcohol, Color, Bitterness,

A Question of Balance

Section 4 - Common Defects of Beer

Including tasting of beers spiked with off-flavors: Raw materials,
Brewhouse, Fermentation/maturation:

Yeast, Infection, Packaging

Mishandling: Age, draft system problems, Light

Section 5 - The Process of Brewing (and why you should care)

Beer Ingredient Analysis: Malt, Other Grains & Fermentables, Hops, Water,
Yeast,

 Other ingredients

The Brewing Process: Malting, Mashing, Boiling, Chilling, Fermenting,
Maturation,

Filtration, Storage/Shipping

Section 6 - What Is a style?

An introduction to the definitions of beer styles, followed by more detailed
presentations

of the major beer styles. The styles presentations feature a combination of
lectures,

PowerPoint slides and numerous tastings, giving a thorough overview of the
character

of the majority of beer styles including:

Section 7 - Ales of the United Kingdom

Section 8 - Lager

Section 9 - European Ales

Section 10 - Belgium & France

Section 11 - New American Classics

Section 12 - Serving & Storing Beer

Section 13 - Beer & Food

Pairing Approaches: Classic Combinations, Some Surprising Pairs, Beer &
Cheese, 

Beer with Desserts

Beer Cuisine, Beer & Food Tastings & Dinners

Course materials include:

Bound printouts of PowerPoint lecture slides

Beer Color Guide

Beer Flavor Wheel

World Beer Cup Beer Detailed Style Guidelines

Glossary of Common Beer & Brewing Terms

Food & Beer Styles Pairing Guide

Bibliography of Useful Beer Books

By the end of this informative course, attendees will have the skills they
need 

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events,

and speak with authority regarding specialty beers with their customers.
Siebel 

Institute of Technology, America's leader in brewing industry education,
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courses that give students the skills they need to thrive in the specialty
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 along with our complete catalog in PDF form at
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 NOTE:Discounts available for group bookings of 5 or more. For more
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about the Professional Beer Tasting & Styles Course, contact Keith Lemcke at
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[mailto:klemcke at siebelinstitute.com] .

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~

Siebel Institute of Technology

1777 North Clybourn Ave

Chicago, Illinois 60614

312-255-0705

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~

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Date: Mon, 5 Dec 2011 08:36:07 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Hop aroma

Hello group:

I have been having trouble getting hop aroma in my brews. I could use a bit
of a refresher or perhaps some advise.

I use a gravity feed counterflow chiller and I think that might be the root
of the issue. I recently went from 23L to 50L.

Will dry hoping help? Is there a special technique for using pellet hops in
a hop back or to dry hop. My last experience with pellet dry hoping was okay
but it turned out to be a gooey mess. The little buggers really expand when
you put them hot water.

Thanks for  the help

It is good to be back into brewing again

Scott C. Dunn RPF

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