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Beer Sensory Evaluation Class


Join BJCP National Beer Judge Paul Shick and BJCP Certified Beer Judge and Certified Cicerone Rick Seibt  of Willoughby Brewing for an evening of beer sensory evaluation.  You'll learn the basic concepts of beer evaluation, how to properly evaluate beer for it's elemental flavors as well as how to detect simple off flavors

When: Monday, October 17, 2011  7:00pm - 9:00pm
Where: Willoughby Brewing Company, 4057 Erie St., Willoughby, OH
Cost: $20 + $1.69 ticketing fee

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What you'll learn:

- The proper environment, equipment and presentation of beers to be evaluated
- Basic tasting technique
- Flavor detection
- Off-flavor detection including: diacetyl, isoamyl acetate, DMS, acetaldehyde, trans-2-nonel, infection

Who would benefit from attending:

- Anyone interested in refining their beer evaluation techniques
- Candidates interested in taking Beer Judge Certification and/or Cicerone exams

You must be 21 years old to attend.

Attendees will be served approximately six to eight 2 oz. servings of beer.  It's highly encouraged that you have a meal at least 1 hour before the course, and abstain from drinking any beer prior to the course as this might affect your ability to properly assess flavors.

Class size is limited to 50.

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You will not receive actual tickets for this event.  Please print a record of your purchase.  You will be asked to show your printed receipt or ID to gain entrance to the event.

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What is a Bierstein?

Bierstein derives from the German words "Bier" (beer) and "Steinkrug" ('stone' + 'crock'). "Stein" is German for "stone". When made of glass, such mugs are called Glaskrug, Maßkrug, or simply Maß.