Siebel Institute

Sensory Training Kits

Siebel Institute of Technology

900 N. North Branch Street, Suite 1N
Chicago, Illinois, 60642
United States of America
www.siebelinstitute.com
 SENSORY KIT
1 INTRODUCTION

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 flavor at a truly professional level.
While breweries with established tasting panel structures will find this kit valuable, it can also be used for “taster calibration” by others
with an interest in beer including:

 Breweries training new & 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 flavor recognition skills
 Distributors, wholesalers and agents who need to be able to “talk the talk” about beer attributes with beer specialty retailers

FLAVOR
2 DESCRIPTIONS

Common sources: Concentration: Threshold in beer:

u Acetaldehyde
Green apple, cut grass Fermentation product, staling or 45 mg/L 10-20 mg/L
contamination

Common sources: Concentration: Threshold in beer:

v Acetic acid
Vinegar-like Contamination 360 mg/L 60-120 mg/L
(mash, bacteria or wild yeast)

Common sources: Concentration: Threshold in beer:

w Almond
(Benzaldehyde) Specific styles, yeast growth or 3.0 mg/L 1.0 mg/L
Marzipan, Almonds raw materials

Common sources: Concentration: Threshold in beer:

x Bitter
(Isolone) Hopping, 24 mg/L 7-15 mg/L
Hoppy, bitter hop addition

Common sources: Concentration: Threshold in beer:

y Butyric acid
Putrid, baby vomit Bacterial 7.5 mg/L 3.0 mg/L
contamination

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 Common sources: Concentration: Threshold in beer:
U Caprylic acid
Soapy, fatty, candle wax Microbial contamination or yeast 31.5 mg/L 5-10 mg/L
breakdown at maturation

Common sources: Concentration: Composition:

V Contamination
Sour & buttery Contamination 0.6 mg/L Diacetyl
(Lactobacillus) 360 mg/L Acetic Acid

Common sources: Concentration: Threshold in beer:

W D.M.S.
(Dimethyl sulfide) Wort boil, wort cooling 200 μg/L 25-50 μg/L
Cooked corn, cooked vegetables or contamination

Common sources: Concentration: Threshold in beer:

X Diacetyl
(2,3-Butanedione) Microbial contamination or improper 0.6 mg/L 0.1-0.2 mg/L
Butter, butterscotch maturation

Common sources: Concentration: Threshold in beer:

at Earthy
(2-Ethyl fenchol) Packaging or water-derived 15 μg/L 5.0 μg/L
Geosmin, soil-like contamination

Common sources: Concentration: Threshold in beer:

ak Ethyl acetate
Solvent-like, nail polish remover Wort composition and 60 mg/L 20-40 mg/L
yeast growth

Common sources: Concentration: Threshold in beer:

al Ethyl hexanoate
Aniseed, apple or licorice Fermentation product, wort 0.6 mg/L 0.2 mg/L
composition or yeast health

Common sources: Concentration: Threshold in beer:

am Geraniol
Floral, geranium flowers Hop addition and 450 μg/L 100-200 μg/L
variety

Common sources: Concentration: Threshold in beer:

an Grainy
(Isobutyraldehyde) Excessive run-off or 3.75 mg/L 1.0-2.5 mg/L
Husk-like, nut-like insufficient wort boil

Common sources: Concentration: Composition:

ao Hefeweizen
Spicy & banana Specific 120 μg/L Eugenol
beer styles 4.5 mg/L Isoamyl acetate

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 Common sources: Concentration: Threshold in beer:
ap Indole
Farm, barnyard Bacterial infection during fermentation 0.55 mg/L 10-20 μg/L

Common sources: Concentration: Threshold in beer:

aq Isoamyl acetate
Banana, peardrop Fermentation product, wort 4.5 mg/L 1.0-1.5 mg/L
composition or yeast health

Common sources: Concentration: Threshold in beer:

ar Isovaleric acid
Cheesy, old hops, sweaty socks Use of old, degraded hops 3.0 mg/L 1.0 mg/L

Common sources: Concentration: Threshold in beer:

as Lactic acid
Sour, sour milk Beer spoilage bacteria 400 mg/L 140 mg/L

Common sources: Concentration: Threshold in beer:

bt Light-struck
(3-Methyl-2-butene-1-thiol) Clear or green bottles 90 ng/L 5-30 ng/L
Skunky, toffee or coffee like

Common sources: Concentration: Threshold in beer:

bk Mercaptan
(Ethanethiol) Poor yeast health, 3.75 μg/L 1.0 μg/L
Sewer-like, drains autolysis

Common sources: Concentration: Threshold in beer:

bl Metallic
(Ferrous sulfate) Water sources, 3.75 mg/L 1.0 mg/L
Metal, tin-like, blood non-passivated vessels

Common sources: Concentration: Threshold in beer:

bm Papery
(Trans-2-nonenal) Product of oxidation, 2 μg/L 0.5 μg/L
Cardboard, oxidized staling

Common sources: Concentration: Threshold in beer:

bn Spicy
(Eugenol) Microbial contamination, 120 μg/L 40 μg/L
Cloves, all spice wild yeast or aging

Common sources: Concentration: Threshold in beer:

bo Vanilla
(Vanillin) Specific styles 150 μg/L 40 μg/L
Custard powder, vanilla essence (barrel aged, common wood flavor)

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 Common sources: Concentration: Hop varieties:
bp Citrus
(Ethyl Isobutyrate) General hop addition and higher 2.45 mg/L AU Galaxy, Equinox,
Citrus, Apple, Sweet, Fruity, concentrations in specific hop Amarillo, Golding
Pineapple varieties

Common sources: Concentration: Hop varieties:

bq Exotic
(g-Nonalactone) Higher concentration in aged beers; 0.06 mg/L Equinox, Amarillo, AU
Coconut, Vanilla, Fruity, Glue-like Thermal load indicator of brewing Topaz, Cascade
process

Common sources: Concentration: Hop varieties:

br Linalool
Fruity, Floral, Blueberry, Associated with time of addition and 0.032 mg/L Fuggle, NZ Nelson
Lavender, Rose-wood length of boil; Higher concentrations Sauvin,GR Hallertau
in specific hop varieties; Geraniol Blanc
decomposition

Common sources: Concentration: Hop varieties:

bs Herbal
(Myrcene) Higher concentrations in specific hop 0.06 mg/L Perle, Mount Hood,
Herbaceous, Resinous, Green, varieties Hersbrucker, Northern
Balsamic, Piney, Light Brewer, Hallertau
Terpene/Hydrocarbon Character Mittelfruh

Common sources: Concentration: Hop varieties:

ct Berry
(β-Ionone) General hop addition and higher 0.002 mg/L Centenial, Mosaic, AU
Raspberry, Berry, Citrus, concentrations in specific hop Galaxy, Brewers Gold
Woodlands, Floral, Violet varieties

Common sources: Concentration: Hop varieties:

ck Perfume
(Citronellol) General hop addition and higher 0.15 mg/L Chinook, Columbus
Perfume-like, Floral, Rose-like, concentrations in specific hop
Waxy varieties

Common sources: Concentration: Hop varieties:

cl Piney
(α-Terpineol) Green hop character; Higher 8.0 mg/L Simcoe, AU Galaxy,
Piney, Lilac, Conifer-like, concentrations in dry hopped beers; UK Phoenix, Chinook
Resinous, Woody, Lime Higher concentrations in specific hop
varieties

Common sources: Concentration: Hop varieties:

cm Woody
(Caryophyllene and Humulene Characteristic of the hop heavier 12.0 mg/L AU Topaz, GR
Fraction) volatiles Tettnang, Fuggle
Woody, Resinous

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 Common sources: Concentration: Hop varieties:
cn Grapefruit
(Grapefruit Mercaptan) Associated in higher concentrations in 154 mg/L Cascade, Simcoe,
Fruity, Grapefruit, Citrus (Green specific varieties of American hops Citra, Comet, GR
Notes) Mandarina Bavaria

Common sources: Concentration: Hop varieties:

co Apricot
(Isoamyl Isobutyrate) General hop addition and higher 20 mg/L Galena, GR Hallertau
Apricot, Fruity, Pineapple, concentrations in specific hop Mittelfruh, Palisade,
Banana, Sweet, Honey varieties Comet, NZ Rakau

Common sources: Concentration: Hop varieties:

cp Floral
(Geranyl acetate) A characteristic constituent/building 1.0 mg/L Nugget, Spalter
Floral, Rosy, Waxy/Soapy block for a number of hop derived Select, Comet,
flavors Amarillo, Cluster

Common sources: Concentration: Hop varieties:

cq Catty
(p-Mentha-8-thiol-3-one) A flavor characteristic found at higher 0.10 mg/L Galena, Brewers
Black Currant, Catty, Cassis, and identifiable levels in specific hop Gold, Bullion
Astringent, Tart/Fruity, Herbal varieties

Common sources: Concentration: Hop varieties:

cr Tobacco
(β-Damascenone) A specific note found in higher 0.5 mg/L Hallertau Tradition,
Natural, Woody, Sweet, Fruity, concentrations in certain hop varieties Hallertau Blanc,
Plum, Spicy Tobacco Nuances, Polaris, Aurora,
Menthol-like Columbus,
Czech Saaz

Common sources: Concentration: Hop varieties:

cs Furaneol
Cotton Candy, Strawberry, Sweet, General hop addition and higher 0.3 mg/L Mosaic, AU Galaxy,
Caramel concentrations in specific hop UK Northdown, GR
varieties Magnum

Common sources: Concentration: Hop varieties:

dt Potato Skins
(2-Isopropyl-3-MethoxyPyrazine) General hop addition and higher 0.035 mg/L Saaz, Summit,
Potato Skins,Bell Pepper, Earthy, concentrations in specific hop Equinox, Perle
Musty (wine-like) varieties

Common sources: Concentration: Hop varieties:

dk Cinnamon
(trans-Cinnamaldehyde) General hop addition and higher 15 mg/L UK Target, Mt. Hood,
Cinnamon, Pungent, Spicy, Clove, concentrations in specific hop Chinook
Vanilla varieties

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 Common sources: Concentration: Hop varieties::
dl Nonanal
Citrus-like, Lime, Fatty, Soapy, General hop addition and higher 0.15 mg/L GR Hallertau Blanc,
Waxy, Grapefruit, Grape, Fruity concentrations in specific hop Citra, Amarillo, NZ
varieties Moteuka

Common sources: Concentration: Hop varieties:

dm Anise
(Anethole) General hop addition and higher 7.5 mg/L AU Ella, Mt. Rainier,
Cardboard, oxidized concentrations in specific hop Columbus
varieties

Common sources: Concentration:

dn Musty
(trans-4,5-Epoxy-(E)-2-decenal) General hop addition and higher 0.01 mg/L
Metallic, Pungent, Musty, Green concentrations in specific hop
varieties

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 SAMPLE
3 PREPARATION

STEP 1:

To spike your beer sample: Find the appropriate vial. The painted band around the narrow
neck of the vial (the white line) means that the vial is ready to open without scoring.

IMPORTANT:
If there is liquid above the white line in the vial, gently tap with your finger to get all the liquid to
the bottom part of the vial.

STEP 2:

To open the vial, hold it with both hands, with one thumb against the narrow top section.

ADVICE:
You may want to protect your hands from broken glass by using a paper towel, light cloth or
piece of gauze when opening the vial.

STEP 3:

Hold the bottom of the vial firmly while pushing the top section away from you with easy, even
pressure. A light pressure should cleanly snap the vial open, while using too much force can
cause it to shatter.

STEP 4:

Pour the entire contents of the vial into an empty, clean glass or container that is capable of
holding the appropriate amount of beer as indicated on the kit’s outer packaging.

Add the appropriate amount of beer to the glass or container. This will yield approximately
three times the flavor threshold of the compound.

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 TASTING
4 PROCEDURE

STEP 1:

Prepare a control (unspiked) and a spiked sample of beer. A typical serving is 80ml to 100ml
per person.

IMPORTANT:
To remind you of the beer’s original aroma and taste impression and to allow to directly
compare the differences between both samples, always start the tasting procedure with your
control sample followed by the spiked sample.

STEP 2: AROMA IMPRESSION

Swirl the glass gently. “Drive” the sample by your nose while sniffing in for initial aroma
impression. Use two or three short, sharp sniffs to allow the volatiles to reach the appropriate
areas.

STEP 3: TASTE IMPRESSION

Take one or two small sips and allow the sample to sit on your tongue for taste impressions.

STEP 4: SWALLOW

Swallow the sample. This is necessary to allow evaluation of the sample’s bitterness
component.

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 MATERIAL SAFETY
5 DATA SHEET

The Siebel Institute flavor standards are safe to consume once used as directed.
For further information please consult the Material Safety Data Sheet (MSDS) available for download at
http://www.siebelinstitute.com/products/sensorykits/

AVAILABLE
6 SENSORY KITS

Comprehensive Sensory Kit

25x1 selected flavors to spike 1L
The Comprehensive Sensory Training Kit offers 25 vials representing a large variety of the most
important flavors and aromatics found in beer. While breweries with established tasting panel
structures will find this kit valuable, it can also be used for “taster calibration” by brewers guilds,
homebrew groups and beer judges.

This kit contains the following flavors:

1x u Acetaldehyde 1x v Acetic acid 1x w Almond

1x x Bitter 1x y Butyric acid 1x U Caprylic acid

1x V Contamination 1x W D.M.S. 1x X Diacetyl

1x at Earthy 1x ak Ethyl acetate 1x al Ethyl hexanoate

1x am Geraniol 1x an Grainy 1x ao Hefeweizen

1x ap Indole 1x aq Isoamyl acetate 1x ar Isovaleric acid

1x as Lactic acid 1x bt Light-struck 1x bk Mercaptan

1x bl Metallic 1x bm Papery 1x bn Spicy

1x bo Vanilla

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Basic Sensory Kit
6x4 selected flavors to spike 1L
The Basic Sensory Training Kit offers 4 pre-measured vials of six of the most common & important
beer-related flavor compounds.
This kit is perfect for companies that do frequent sensory training panels using these core
standards. It is also suitable for those looking for basic sensory training.

This kit contains the following flavors:

4x u Acetaldehyde 4x V Contamination 4x W D.M.S.

4x X Diacetyl 4x aq Isoamyl acetate 4x bm Papery

Specialty Sensory Kit

24x1 individual flavor to spike 1L
Our Specialty Sensory Training Kit is ideal for companies conducting sensory training on a frequent
or large-scale basis.

Regular Sensory Kit (1L)

12x1 selected flavors to spike 1L
The Regular Sensory Training Kit (1L) contains 12 of the most common flavors found in beer.
It is suitable for intermediate training of taste panels and groups of up to 10 people.

This kit contains the following flavors:

1x u Acetaldehyde 1x x Bitter 1x V Contamination

1x W D.M.S. 1x X Diacetyl 1x al Ethyl hexanoate

1x aq Isoamyl acetate 1x ar Isovaleric acid 1x bt Light-struck

1x bl Metallic 1x bm Papery 1x bn Spicy

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Regular Sensory Kit (12 oz.)
12x1 selected flavors to spike 12 oz. (355ml)
The Regular Sensory Training Kit (12 oz.) contains 12 of the most common flavors found in
beer. It is suitable for intermediate training of groups of up to 3 people.

This kit contains the following flavors:

1x u Acetaldehyde 1x x Bitter 1x V Contamination

1x W D.M.S. 1x X Diacetyl 1x al Ethyl hexanoate

1x aq Isoamyl acetate 1x ar Isovaleric acid 1x bt Light-struck

1x bl Metallic 1x bm Papery 1x bn Spicy

Craft Sensory Kit

12x1 selected flavors to spike 1L
The Craft Sensory Kit contains 12 flavor compounds that may be found in many unique styles
of craft beer.

This kit contains the following flavors:

1x w Almond 1x W D.M.S. 1x X Diacetyl

1x al Ethyl hexanoate 1x am Geraniol 1x an Grainy

1x ao Hefeweizen 1x aq Isoamyl acetate 1x ar Isovaleric acid

1x bm Papery 1x bn Spicy 1x bo Vanilla

12 Mix&Match Sensory Kit

12x1 individual flavors to spike 1L
The 12 Mix&Match Sensory Kit can be custom designed. You may choose any 12 flavor
compounds that suit your individual needs.

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5 Mix&Match Sensory Kit
5x1 individual flavors to spike 1L
The 5 Mix&Match Sensory Kit can be custom designed. You may choose any 5 flavor
compounds that suit your individual needs.

Hop Sensory Kit

24x1 selected flavors to spike 1L
Following up on the immense success of the Siebel Institute Sensory Training Kits, we are pleased
to introduce a new range of hop-related standards to our sensory product line. Tasters can build
expertise in identifying 18 different bittering and aromatic compounds commonly contributed by
hops.

This kit contains the following flavors:

1x x Bitter 1x y Butyric acid 1x am Geraniol

1x ar Isovaleric acid 1x bt Light struck 1x bp Citrus

1x bq Exotic 1x br Linalool 1x bs Herbal

1x ct Berry 1x ck Perfume 1x cl Piney

1x cm Woody 1x cn Grapefruit 1x co Apricot

1x cp Floral 1x cq Catty 1x cr Tobacco

1x cs Furaneol 1x dt Potato Skins 1x dk Cinnamon

1x dl Nonanal 1x dm Anise 1x dn Musty

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 CONTACT
7 INFORMATION

For questions please contact:

Siebel Institute of Technology

900 N. North Branch Street, Suite 1N

Chicago, Illinois, 60642

United States of America

Phone: +1 (312) 255 0705

Fax: +1 (312) 255 1312

info@siebelinstitute.com
www.siebelinstitute.com/products/sensorykits

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