The Comprehensive Sensory Training Kit offers the most important flavors and aromatics found in beer. It is composed of 25 vials, each with a specific flavor and concentration that allows for spiking 1 liter of beer. While breweries with established tasting panel structures will find this kit extremely valuable, it can also be used for “taster calibration” by brewers’ guilds, homebrew groups and beer judges. Visit the Siebel Sensory Station YouTube channel for a complete library of instructional and tasting videos. Flavors Included: Acetaldehyde - green apple, cut grass Acetic acid - vinegar-like Almond - marzipan, almonds Bitter - hoppy, bitter Butyric acid - putrid, baby vomit Caprylic acid - soapy, fatty, candle wax Contamination - sour & buttery D.M.S. - cooked corn, cooked vegetables Diacetyl - butter, butterscotch Earthy - geosmin, soil-like Ethyl acetate - solvent-like, nail polish remover Ethyl hexanoate - aniseed, apple or liquorice Geraniol - floral, geranium flowers Grainy - husk-like, nut-like Hefeweizen - spicy & banana Indole - farm, barnyard Isoamyl acetate - banana, peardrop Isovaleric acid - cheesy, old hops, sweaty socks Lactic acid - sour, sour milk Light Struck - skunky, toffee or coffee like Mercaptan - sewer-like, drains Metallic - metal, tin-like, blood Papery - cardboard, oxidized Spicy - cloves, all spice Vanilla - custard powder, vanilla essence
