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Duration2 Weeks
Sessions4 live, 2 hours each
BatchMax 20
Fee₹5,999
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Who it is for

Is this for you?

  • Brewers and QC staff
  • Bartenders and beer servers
  • Enthusiasts preparing for judging or Cicerone
By the end

What you walk away with.

  • Run a proper tasting
  • Name the common off-flavours and their causes
  • Run a triangle test
  • Score beer on a structured sheet
Syllabus

Week by week.

2 weeks. Two live sessions every weekend and one assignment a week.

Week 01. How tasting works
  • Aroma, appearance, flavour and mouthfeel
  • Glassware, serving temperature and tasting order
  • Flavour chemistry and the flavour wheel

Assignment: Taste a flight at home and describe each beer in writing.

Week 02. Off-flavours and scoring
  • Diacetyl, DMS, acetaldehyde, oxidation, light-struck, phenolic and sulphur
  • Where each fault comes from and how to fix it
  • Triangle tests and BJCP-style scoresheets

Assignment: Score a flight and compare your sheet with the instructor's.

How it runs

Format and terms.

Schedule
Live on Saturdays and Sundays, 12:00 PM to 2:00 PM IST. Timings may shift by mutual agreement with the cohort.
Batch size
Maximum 20 students, so every question gets answered.
Included
Session recordings, presentation decks, weekly assignments and the learning kit.
Certificate
Certificate of Completion once every assignment is in and you have attended at least 80% of live sessions.
Beyond the screen
Recommended microbrewery visits, so you see the kit you are studying.
Fees
Paid in full at sign-up. No discounts apply, and a package of courses cannot be changed once confirmed.

Want the full flight? All eighteen courses together run to 53 weeks, and you choose your package when you enrol. Compare all eighteen courses, and read the refund policy before you pay.

Keep reading

Read before you start

How to taste beer like a professional
Tasting

How to taste beer like a professional

Drinking is not tasting. A method turns a vague impression into something you can name and repeat.

Read
Beer off flavours, and what causes them
Quality

Beer off flavours, and what causes them

Butterscotch, cooked sweetcorn, wet cardboard. Each one is a message about something that went wrong upstream.

Read
Beer styles, explained without the jargon
Styles

Beer styles, explained without the jargon

Ale or lager is only the first fork in the road. Here is the map of everything after it.

Read

Save your seat in Sensory Evaluation.

Cohorts cap at 20. Enrol now or ask us on WhatsApp.

Enrol now Ask on WhatsApp
Free reading

Guides that lead here.

A taste of the course, written by the people who teach it.

Tasting

Which beer goes with biryani

A hoppy IPA with Hyderabadi biryani feels like a dare. Here is what actually works, plate by plate.

Read4 min
Tasting

How to read a beer label

A beer label carries more useful information than most drinkers ever use. Here is what each part is actually telling you.

Read3 min
Tasting

How to store beer at home

Most beer is ruined at home, not at the brewery. A few small habits fix nearly all of it.

Read3 min
Tasting

Draught line cleaning

A brewery can do everything right and still serve a bad pint, because the line between the keg and the tap has a memory of its own.

Read3 min
Tasting

Fresh IPA versus stale IPA

Of all the beer styles you can buy, the IPA has the shortest shelf life for tasting the way it was meant to. Here is why, and how to catch it in its window.

Read4 min
Tasting

Running a sensory panel

A sensory panel that never changes a brewing decision is a ritual, not a quality tool. Here is how to build one that earns its place on the schedule.

Read3 min