Beer Quality: Freshness (Coursera)

Course 3 of 5 in the Beer Quality Specialization.

What You Will Learn

Discover the science behind beer freshness, how to measure and assess freshness, and how to achieve ideal freshness in beer.

Syllabus

WEEK 1

Getting Started & Beer Freshness

In this first module, we examine the importance of flavor stability. We do this, in part by reviewing a study asking consumers if they can differentiate between fresh and stale beer and if it matters to them. We'll review how imported and domestic beer flavor is perceived by consumers, discuss the importance of delivering a consistent flavor, and understand how chemical changes affect beer flavor. We'll also go into how flavor changes are assessed.

WEEK 2

The Science of Flavor Change

In this module, we look at various chemical processes that change flavor. We'll also review how carbonyl compounds interact with proteins to change flavor and discuss strategies for minimizing flavor change.

WEEK 3

Flavor Instability

In this module, we'll focus on using senses to assess flavor and typical methods of reporting flavor. We'll also review some of the tools that can be used to measure flavor instability and continue our discussion of the processes in beer production that can affect flavor.

WEEK 4

Critical Control Points & Light Instability

In this module, we'll discuss how to prioritize when improving the shelf life of your beer and consider the susceptibility of beer to light.