The Craft Sensory Kit contains 12 flavour compounds found in many unique styles of craft beer. Each vial allows for spiking 1 litre of beer.
Flavours included:
- Almond - marzipan, almonds
- D.M.S. - cooked corn, cooked vegetables
- Diacetyl - butter, butterscotch
- Ethyl hexanoate - aniseed, apple or liquorice
- Geraniol - floral, geranium flowers
- Grainy - husk-like, nut-like
- Hefeweizen - spicy & banana
- Isoamyl acetate - banana, pear drop
- Isovaleric acid - cheesy, old hops, sweaty socks
- Papery - cardboard, oxidized
- Spicy - cloves, all spice
- Vanilla - custard powder, vanilla essence
The Siebel Institute Sensory Training Kits are shipped in ready-to-use liquid form, making them as easy to use as possible. Each kit is designed to help tasters build their skills towards understanding beer flavour at a truly professional level. While breweries with established tasting panel structures will find these kits valuable, it can also be used for ‘taster calibration’ by others with an interest in beer including:
- Breweries training new and existing staff to spot beer defects more effectively
- Brewers guilds looking to add value to their regularly-scheduled meetings
- Homebrew groups and beer judges looking to sharpen judging and flavour recognition skills
- Distributors, wholesalers and agents who need to be able to ‘talk the talk’ about beer attributes with beer specialty retailers
