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Beer Quality: Freshness
  • Level Professional
  • Duration 8 hours
  • Course by University of California, Davis
  • Offered by

About

In this third course of the Beer Quality Series on beer freshness, led by distinguished professor Charles Bamforth, Ph.D, you will learn about beer flavor preconceptions, expectations, and causes of flavor instability. You'll also learn about the science of flavor change and the study and process impacts of flavor stability. In addition, you will review light instability and how it can lead to skunking.

Modules

Getting Started

    • 2 Videos
    • 2 Readings
    • 1 Discussion
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1 Discussions

  • Learning Goals

2 Videos

  • Meet Your Instructor: Charlie Bamforth
  • Introduction to Freshness

2 Readings

  • A Note From UC Davis
  • Optional Textbook - FRESHNESS: Practical Guides

The Challenge of Flavor Instability

    • 2 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • The Challenge of Flavor Instability Review

2 Videos

  • The Challenge of Flavor Instability, Part 1
  • The Challenge of Flavor Instability, Part 2

1 Readings

  • Textbook Reading (Optional)

Flavor Changes That Can Occur in Beer

    • 1 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Flavor Changes Review

1 Videos

  • Flavor Changes That Can Occur in Beer

1 Readings

  • Textbook Reading (Optional)

The Science of Flavor Change

    • 4 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • The Science of Flavor Change Review

4 Videos

  • The Science of Flavor Change, Part 1
  • The Science of Flavor Change, Part 2
  • The Science of Flavor Change, Part 3
  • The Science of Flavor Change, Part 4

1 Readings

  • Textbook Reading (Optional)

Assessing Flavor Instability by Taste and Smell

    • 1 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Assessing Flavor Instability Review

1 Videos

  • Assessing Flavor Instability by Taste and Smell

1 Readings

  • Textbook Reading (Optional)

The Study of Flavor Instability

    • 1 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Analytical Approaches Review

1 Videos

  • Analytical Approaches to the Study of Flavor Instability

1 Readings

  • Textbook Reading (Optional)

Process Impacts on Flavor Stability

    • 2 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Process Impacts on Flavor Instability Review

2 Videos

  • Process Impacts on Flavor Instability, Part 1
  • Process Impacts on Flavor Instability, Part 2

1 Readings

  • Textbook Reading (Optional)

Critical Control Points

    • 1 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Critical Control Points Review

1 Videos

  • The Critical Control Points to Achieve Flavor Stability

1 Readings

  • Textbook Reading (Optional)

Light Instability: Skunking

    • 1 Videos
    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Light Instability Review

1 Videos

  • Light Instability

1 Readings

  • Textbook Reading (Optional)

Troubleshooting Freshness Scenarios

    • 1 Assignment
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1 Assignment

  • Troubleshooting Freshness Scenarios

Course Summary

    • 1 Discussion
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1 Discussions

  • Self-Reflection

Auto Summary

Enhance your understanding of beer quality with the third course in the Beer Quality Series, focusing on beer freshness. Led by renowned professor Charles Bamforth, Ph.D., this professional-level course delves into flavor preconceptions, flavor instability causes, and the science behind flavor changes. Explore light instability and its effects, such as skunking, through detailed studies and process impacts. With a duration of 480 minutes, the course is available through Coursera's Starter subscription, ideal for professionals in the Science & Engineering domain.

Charles Bamforth
Instructor

Charles Bamforth