Chicago, Illinois, USA , February 2023
For over a decade, Siebel Institute Sensory Training Kits have set the standard for accuracy and ease-of-use in beer sensory training applications. The Siebel Institute sensory training kits are available in preformatted kits, allowing them to be tailored to specific training purposes. Each kit is designed to help tasters build their skills toward understanding beer flavor at a truly professional level. While breweries with established tasting panel structures will find these kits valuable, they can also be used for ‘taster calibration’ by others with an interest in beer including breweries training new and existing staff to spot beer defects more effectively.
The use of bacteria in the brewing of sour beers throughout history is well documented. This natural biological acidification contributes to both quality and sensory perception, but pH and total acidity are not the only parameters to be taken into consideration for this beer category, which is becoming wildly popular. Organic acids , diacetyl and biogenic amines are all produced via specific bacterial metabolic pathways which are species and strain dependent. What is the sensory impact of these sour beer-related compounds and how can this knowledge influence brewer process choices for Sour beer production?
To assess brewers’ abilities to perceive the characteristics of each of these compounds and/or be able to detect off-flavor linked to souring, the Siebel Institute Sour Sensory Training Kit has been developed which allows the compounds to be mixed with beer to mimic their sensory impact. The Siebel Institute Sour Sensory Training Kit offers 6 vials with different compounds that cover a spectrum of organic acids, Diacetyl and one biogenic amine (cadaverine) commonly produced by microbiological acidifying agents such as bacteria. Each vial allows for spiking 1 liter of beer. As with the other kits, the Sour Sensory Training Kit is shipped in ready-to-use liquid form, making them as easy to use as possible.
About the Siebel Institute
Throughout the last 150 years, the Siebel Institute focus on one basic theme, as was published by Dr. J. E. Siebel in a Western Brewer ad from 1893. He stated, “The object of the institute is to promote the progress of the industries based on fermentation, which is done by instruction, investigation, analysis and otherwise.” After many years of ownership, the Siebel family sold their name-sake business to Montréal, Canada-based Lallemand, Inc., a company specializing in the development, production, and marketing of yeast and bacteria.
Source: Siebel Institute of Technology