In this installment of Zymurgy Live, Randy Mosher offers listeners an overview of the tasting process and explains why tasting is such an important skill for brewers of all types. Drawing from recent developments in neuroscience, he reveals the secrets behind tasting to help listeners get the most from their sensory experiences. Randy will also discuss some tasting basics to help beer enthusiasts strengthen their aroma vocabularies. Along with identifying contributions from the three basic food groups—malt, hops, and yeast—he’ll help listeners become familiar with the flavors associated with staling.
About Randy Mosher
Randy Mosher has been homebrewing since 1984 and is author of several books, including Radical Brewing, Tasting Beer and Mastering Homebrew. Mosher is a creative consultant to the craft brewing industry and a partner in 5 Rabbit Cerveceria, a Latin-concept brewery in the Chicago area.
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