Classroom Syllabus for Craft Beer Sensorik Training Seminar - Weihenstephan Research Brewery 2025

Class Day 1 - Tuesday 10 June

  • 9:00 – Noon (Morning Session)
    • Welcome to Weihenstephan Brauerei
    • German Beer & Purity Law (Reinheitsgebot)
    • PRACTICE: Basic Tastes
    • THEORY: Odor
    • PRACTICE: Aromatic Substances
  • BREAK
    • THEORY: Taste
    • PRACTICE: Threshold determination
  • Noon – 2pm
    • Lunch Break – (Gasthof Lerner)
  • 2:00 – 6:00 (Afternoon Session)
    • THEORY: Odor
    • PRACTICE: Aromatic Substances
    • THEORY: Odor
    • PRACTICE: Aromatic Substances
  • BREAK
    • PRACTICE: Odor
    • PRACTICE: Aromatic Substances
    • THEORY: Odor
    • PRACTICE: Aromatic Substances
  • 7:00 Dinner (Bräustüberl Weihenstephan)

Class Day 2 - Wednesday 11 June

  • 9:00 – Noon (Morning Session)
    • PRACTICE: Basic Tastes
    • PRACTICE: Aromatic Substances
    • PRACTICE: Ranking test
    • PRACTICE: Threshold determination
  • BREAK
    • THEORY: Beer Aging
    • PRACTICE: Beer Aging
    • EXAMINATION
    • THEORY: Taste
    • PRACTICE: Threshold determination
  • Noon – 2pm
    • Lunch Break – (Gasthof Lerner)
  • 2:00 – 6:00 (Afternoon Session)
    • THEORY: German Bier Styles
    • PRACTICE: German Bier Styles
  • BREAK
    • PRACTICE: Bier Tasting
    • TUM – Certificate to Students
  • 7:00 Dinner (Free time in Freising)