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COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Sensory training for beer


5 November 2020



Members - £499 + VAT
Non-members - £640 + VAT


Campden BRI, Chipping Campden

Benefits of attending

By attending the course you will gain the skills and knowledge required  to evaluate beers and to understand the key positive and negative characteristics.

The course is suitable for brewery employees, beer sensory panel leaders and anybody interested in developing the skills necessary to evaluate the quality of packaged beer.

Training Course content

  • Sensory Analysis - an overview
  • Physiological and psychological aspects of perception - the human senses
  • Good sensory practices
  • Overview of sensory methodology - what, why and when?
  • Beer flavours (including tasting exercises)
    • Malt
    • Hops
    • Fermentation/maturation
  • Practical exercises focusing on:
    • beer defects and positive attributes
    • evaluation of commercial suitability of beer
    • quality scoring of beer samples


Learning Outcomes:

At the end of the course delegates will be able to:

  • Demonstrate a basic knowledge of best practice Sensory Analysis
  • Demonstrate a basic knowledge of the origins of beer flavours
  • Demonstrate a systematic approach to flavour evaluation
  • Recognise key beer flavours including off-flavours and taints
  • Describe beer flavours effectively using a technical and common language
Event Director - Sue Purcell

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk

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