Traits and Taints – Test your senses

Have you ever taken a sip of a beer and tasted butterscotch, bananas, canned corn, spices, soap or even …. horse blanket? What are these flavours and how did they get into your beer?

Impi brewers, Jason and Kate, will help answer these questions and others, while you hone your sensory skills in the identification of taints and traits in beer. On site in their production brewery, these brewers will bring their chemistry, quality control and brewing training and experience to give participants a solid introduction into the sensory world of beer.

The Tuesday session will be a broad overview of traits and taints in beer. Wednesday will have a yeast focus, with Dr Nicky Thomas in the house to help answer all your yeast questions.  Nicky brings a wealth of pharmaceutical sciences, microbiology, microbrewing and yeast production knowledge to the event.

We’ll crack out a few different styles each night to taste some of the wonderfully varied traits in our beer world.

And there’ll be a tasty beer on Impi waiting for you at the end of the session.

Two fun evenings exploring beer tastes, smells and science for those looking to improve their sensory awareness of beer. Choose one or both to attend.

And with only 20 tickets available for each session, you’ll be able to pick our brewers’ brains on all things beer and brewing, as well as Dr Nicky Thomas’ on the Wednesday. You’d better get in quickly.