Training Course: Sensory Expert and Updates on Scientific and Technological Advances in Lager Beer Production for Dung Quat Brewery

Dung Quat Brewery is a key unit in the food and beverage sector under Quang Ngai Sugar Joint Stock Company (QNS). Through multiple expansions and upgrades, the brewery now boasts a production capacity of 100 million liters per year, with a total investment exceeding VND 600 billion. Presently, Dung Quat Brewery is providing consumers with a diverse range of high-quality beer products.

An internal sensory evaluation of beer products before market release is crucial to ensure consumers receive consistently high-quality products. Therefore, training in sensory skills and maintaining a professional and scientific sensory analysis team is essential for large-scale breweries today. Recognizing the importance of sensory evaluation, and following previous training courses, Dung Quat Brewery, in collaboration with Vinabeco and Cara Technology, has organized the training course: “Sensory panelist Training and Updates on Advance Scientific and Technologies in Lager Beer Production for Dung Quat Brewery” conducted over six days from July 26, 2024, to July 31, 2024. The course was led by Dr. Bill Simpson, CEO of Cara Technology, UK, who has extensive experience in training and sensory analysis and is well-known among most beer producers in Vietnam.

Dr. Bill Simpson conducted training on beer flavor tasting techniques

Objectives of the course Include:

– Training to identify 22 flavor attributes commonly found in Pale Lager (both desirable and off-flavors).

– Providing detailed information and understanding of new yeast strains and yeast management methods that can be used to enhance the production of pale lager and other beer types  and beverages.

– Updating on modern technologies and methods applicable to brewing pale lager and other beer types and beverages.

The six-day course included theoretical and practical activities at Dung Quat Brewery:

Day	Program Content	TS Bill Simpson làm việc thực tế tại nhà máy bia Dung Quất cũng trong thời gian diễn ra khóa đào tạo
Day 1	Module 1: Identification Test – 8 flavors
	Module 2: Identification Test – 8 flavors
	Module 3: Identification Test – 10 flavors
	Module 4: True/False Test – 8 flavors
Day 2	Module 5: Identification Test – 8 flavors
	Module 6: Identification Test – 10 flavors
	Module 7: Identification Test – 10 flavors
	Module 8: Ranking Test – 5 samples
Day 3	Technological Updates in Beer Production
Day 4	Training for Beer Sensory panelist
	Advances in Yeast Technology
Day 5	Practical assessment of the sensory quality of Dung Quat beer and existing monitoring systems
Day 6	– Blind tasting of Dung Quat beer and competitive beers – Expert Q&A session

 

 

 

 

 

Managers, participants of Dung Quat Brewery, Dr. Bill Simpson, and leaders from Vinabeco gathered for a commemorative photo marking the successful conclusion of the training course

The training course was successfully finished and received highly positive feedback from the staffs as well as managers of Dung Quat Brewery. Through this training, the staffs enhanced their tasting skills, particularly their ability to recall and perceive beer flavors effectively. This encouraging result provides a strong foundation for maintaining the sensory evaluation capability at the Dung Quat brewery. Additionally, participants gained access to modern, updated global knowledge and beer production technology, including the relationship between sensory quality, flavor development, flavor stability, and technological processes. These knowlegde are highly valuable for production at Dung Quat Brewery in particularly and for breweries across Vietnam in general. The Managers of Dung Quat Brewery expressed a hope for further collaboration in implementing similar beneficial training courses in the future.

VinaBeco