Description
Date: Monday 24 November 2025
Time: 19:00 – 21:00
Venue: Amsterdam Wine Academy, Frans Halsstraat 90, 1072 BW Amsterdam
What does a beer smell like when it has been exposed to light? What flavours result from a stuck fermentation? How can I optimise dry hopping flavours?
Hundreds of different flavour and aroma compounds have been identified in beer. These can be traced back to beer ingredients and brewing methods.
Some of these compounds – like DMS and diacetyl – are undesirable in most beer styles. How can you detect them, and what to do to prevent them from forming?
At the same time, we want to maximise the positive flavours. What do compounds like 4-VG and myrcene smell like, and how can we encourage their formation?
Find out at this event led by Sietze Wijma.
During this masterclass, you will learn to identify 10 key compounds in beer by tasting. You will receive 11 glasses of the same neutral base lager, where 10 glasses have a single flavour compound added. After the origin of these flavours have been explained, you will practice their identification through a blind tasting exercise. The session will conclude with a blending activity.
This event is intended for beer professionals, enthusiasts and brewers. The course is taught in English.
Booking terms & conditions:
- Cancellations can be made 1 week prior to the event. A full refund will be provided. Cancellations more than 1 week before the event are unfortunately not possible.
- Name changes / ticket transfers can be made at any time.
- The minimum number of participants is 8. We reserve the right to cancel the event if the required minimum number of participants is not reached. In the event of cancellation by the organisers, a full refund will be offered.