This course will provide a comprehensive, engaging and educational sensory experience for beginners and advance attendees. The class cover the most common off-flavors encountered in beer. Attendees will learn to identify and understand these flaws, their sources and how to mitigate them during production handling or storage. (Full list of off-flavors coming soon)The sensory class will take place in the Convention Center on Monday July 27th from 9am - 4:30, lunch is included.
Teacher: Tina Funia
Tina Funia is a seasoned brewing professional with a passion for alcohol chemistry. Holding a Bachelor's degree in Chemical Engineering from the University of South Florida (USF), Tina brings a unique perspective to the brewing industry.
With 8 years of experience as Laboratory and Quality Control Manager at Green Bench Brewing Co., Tina has honed her skills in sensory evaluation, quality control, and brewing operations. Her journey in brewing began as a teenager, experimenting with homebrewing and moonshining, which sparked a lifelong interest in the science of alcohol production.
As a lecturer for the Florida Brewers Guild, Tina is excited to share her knowledge and expertise with the next generation of brewers, focusing on sensory evaluation and quality control. Her extensive experience and academic background make her an ideal instructor for brewers looking to refine their skills and enhance their understanding of the brewing process.
Registration for the sensory class is additional to the conference ticket, make sure to purchase your sensory ticket today as classes fill fast.
https://www.eventbrite.com/e/florida-brewers-conference-2026-tickets-1984302097991
Off flavor spikes:
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