Southern Section: Brewery Visit and Sensory Masterclass

Join us at Greene King Brewery for an afternoon exploring sensory panel management, brewing microbiology and the sensory impact of microbiological contamination in beer.

The event will begin with a buffet lunch and brewery tour with Greene King Head Brewer Jack Palmer, followed by a practical sensory session covering how to recruit, train and maintain a sensory panel, monitor performance and meet SALSA requirements.

The second part of the session will introduce Campden BRI’s ongoing research into the detection and characterisation of bacteria including Pectinatus and Megasphaera, and explore the link between microbiological contamination and sensory outcomes in beer.

Participants will also have the opportunity to sample beers spiked with associated off-flavours and learn why recognising these flavour taints is important for sensory panellists.

Schedule:

• 12:00 - 1:30pm

  • Buffet lunch in the Brewery Tap, with beers provided.

• 1:30pm - 2:30pm

  • Brewery tour with Greene King Head Brewer Jack Palmer.

  • Enclosed footwear must be worn for the brewery tour. Safety shoes are recommended where possible.

• 2:30pm - 4:30pm – Sensory Session

Speakers:

• Sophie Cornwall – Sensory Officer, Greene King

• Alix Blease – Technical Sales Representative, Lallemand

• Dr Grzegorz Rachon – Brewing and Beverages Microbiology Research Lead, Campden BRI

• Alice Foxall – Senior Project Manager – Brewing Microbiology Research, Campden BRI

Parking:

• Parking is available in the Greene King staff car park, accessed via Cullum Road. A parking map will be provided and security will be informed of visitors attending the event. Barrier to be left up for an hour before event. 

Why you should attend:

• Learn how to set up, train and maintain a sensory panel, including SALSA requirements.

• Get an introduction to specific relevant flavour taints.

• Hear directly from Campden BRI researchers about their ongoing work.

Tickets: 40 spaces maximum. Please let us know your dietary requirements on the booking form.

• £10 for members

• £15 for non-members
  

Booking deadline: 26 November 2026 at 11:59pm.