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Campden BRI logo

Sensory evaluation for brewers – an introduction

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

The course is aimed at delegates who have little formal experience of sensory science and wish to understand the basic principles involved in using sensory evaluation effectively in the brewery to meet their own objectives. The course will also help delegates to understand their own sensory acuity, through a series of practical sessions, and further develop their own descriptive ability. The course practical sessions are tailored to cover various brewing-related operations.


Course content

  • Introduction to sensory science - definitions, applications and benefits
  • Physiological and psychological aspects of perception - the human senses
  • Practical considerations for sensory testing - facilities and assessors
  • Overview of sensory methodology - which method, when?
  • IFST Foundation Level examination


"This course is designed to give delegates a foundation in sensory evaluation for practical use in the brewery. A series of lectures and practicals are used to help delegates understand the principles of 'good sensory practice', together with the importance of being objective and also showing how to select suitable staff for use as sensory assessors. The course will also review sensory methodology and help delegates select the most appropriate method to meet their objectives in the brewery."

"If you love your beer, this is a great course." James Cuthbertson, Dark Star Brewery. To read more of James' review of our course, click here.

Sue Purcell – Event Director

Next step

Sensory evaluation workshop (IFST accredited – intermediate level)

Further information

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