Bob Hall - Sensory Evaluation of Oxidized Beers

What You'll Learn:
This webinar will cover the chemistry and sensory evaluation of beer oxidation.  Too often oxidation is considered as the canonical “papery” aroma, where in fact oxidation can be manifested in many forms.  The goal of this webinar will be to understand the forms of oxidation and the many ways that judges can detect and describe oxidation aromas in beer.

Commercial Calibration:

Sierra Nevada Torpedo (fresh and oxidized): At the beginning of the webinar, we will do a commercial calibration on a both a fresh Sierra Nevada Torpedo and an oxidized one. 

Oxidizing your Sierra Nevada Torpedo Beer:
Here's how I suggest you oxidize: Take a bottle of Torpedo and remove the cap. Gently blow out the headspace. Recap it with a fresh cap. Invert bottle a few times to mix in the O2. Put it somewhere warm (but dark)--your car perhaps. Hold for a few days and then cool to be ready to drink by Monday evening. Keep an unmanipulated bottle around to compare with the oxidized one. If you have some very fresh IPA (homebrew, a growler from a favorite local brewery), that will be fun to compare also.

Bob Hall is a homebrewer of 29 years and is a BJCP Grand Master 2 judge.  He brews many styles and is currently infatuated with lagers.  He serves on the board of directors of the Ronan Cooperative Brewery, which will be the first of its kind in Montana.  By day he is a professor of freshwater ecology at University of Montana stationed at Flathead Lake.

Bob Hall - Webinar: Sensory Evaluation of Oxidized Beers