Course of sensorial analysis of beer

Course of sensorial analysis of beer

Sensorial Analysis, according to the Brazilian Association of Technical Norms (ABNT, 1993) refers to a scientific discipline, used to measure, analyze and interpret reactions to the characteristics of foods and beverages, through sensory organs such as: sight, smell, taste , touch and hearing. The sensorial evaluation is done as a function of the responses and sensations that are transmitted by the individuals that perform it, thus generating data where it is possible to perform the interpretation of the properties of the studied product.

Tasting methods, as a form of sensory food analysis, were applied for the first time in Europe, with the aim of controlling the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need came the methods of applying the tasting, establishing the sensorial analysis as a scientific basis. In Brazil, this practice arrived in 1954 in the tasting laboratory of the Technology section of the Agronomic Institute of Campinas, São Paulo, to evaluate the coffee. (Monteiro, 1984; Chaves, 1998).

Sensory analysis can be applied to different goals today, such as for the determination of standards and the establishment of quality criteria and references, by which the raw material, ingredients and final product can be classified and evaluated . Another important application is in quality control of industrial production, which aims to maintain the commercial characteristics of the product, meeting the requirements of consumers. Sensory analysis also plays a prominent role in the development of new products.

The course of “sensorial analysis of beer” seeks to improve the senses (smell and taste) for those who wish to know in a more detailed and deep the elements of aroma and flavor present in beer. The participant becomes able to recognize certain sensorial characteristics of the different beer styles and to identify if the evaluated product possesses negative attributes, oblivious to the desirable one. The course also enables the participant to identify through the sensory analysis defects arising from the brewing process.

The target audience for this course is the craft beer enthusiast who wants to improve the technical knowledge about the drink.

The total course workload is composed of 30 hours / presential classes that will take place at the Laboratory of Inorganic Chemistry (LABQI) of UFSC – Blumenau and as a prerequisite, the participant is required to be over 18 years of age. It is not necessary to have any previous knowledge to complete the course.

There are only 15 places that will be filled in order of registration. To access the application form click here.

Participants will receive UFSC certification upon completion of the course, observing the following criteria: (1) to have a presence during the entire duration of the course to reach sufficient frequency and (2) to take a minimum grade of 6.0 in the final assessment.

The final evaluation will be through a sensory test, where the participant must identify a desirable and a non-desirable characteristic (off-flavor) present in a sample. With off-flavor identification, the participant will assign the cause in the production process responsible for the defect in the product.

Access the course program here.


ASSOCIAÇÃO BRASILEIRA DE NORMAS TÉCNICAS – ABNT. Análise sensorial dos alimentos e bebidas: terminologia. 1993. 8 p.
CHAVES, J. B. P. Análise sensorial: histórico e desenvolvimento. Viçosa: Editora UFV, 1998. 31 p, (caderno 32).
MONTEIRO, C. L. B. Técnicas de Avaliação sensorial. 2. ed. Curitiba: Universidade Federal do Paraná, CEPPA, 1984. 101 p.