Beer Quality

As it is one of the most distinctive qualities of beer, achieving the perfect foam is a precise art. In this course, you’ll learn how foam affects the quality of beer. Designed for brewers of all skill levels, this online course is part of a comprehensive series where "The Pope of Foam”, Charlie Bamforth, guides you through the key markers of beer quality: flavor, foam, color/clarity, freshness and quality systems. Through a series of riveting lectures, you will discover the science behind foam, how to measure and assess foam and how to achieve the ideal foam. By the end of this course, you will be able to apply your new knowledge to ensure excellent foam performance on your beers.

In this second course of the Beer Quality Series, you will learn about factors influencing the perception of flavor and the molecules that influence flavor. We also review methods of evaluating and measuring flavor, as well as methods of modifying flavor. In addition, you will learn about how to address individual quality issues from the standpoint of: the basic underpinning science, the practicalities of the issue pertaining to brewing and its associated activities, quality assurance and quality control parameters, and a troubleshooting guide.

Welcome to Beer Quality: Color and Clarity led by distinguished professor Charles Bamforth, Ph.D. In this course, you will learn about beer color and how it impacts a consumer's perception of beer. Also discussed are the scientific factors affecting beer color and clarity. The methods of measuring and altering beer color are presented, as are ways to troubleshoot problems with beer color.