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This[/url:2pff934b] looks very interesting: a weekend course in Trinity on the science of tasting, given by senior Diageo chemist (expert in Flavour of Roasted & Fermented Products, among other things), David Jackson. It concentrates on wine, coffee and food unfortunately, but I'm sure the principles are transferable <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

4-5 July; tickets €140.

&amp;quot;TheBeerNut&amp;quot;:2a6tvhd2 wrote: It concentrates on wine, coffee and food unfortunately, but I'm sure the principles are transferable <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->[/quote:2a6tvhd2]
Stands to reason - in order to have a course in tasting, you must practice on things that have a taste, and they can't be seen to be promoting competitors beers <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Now if only he'd put his theory into practice....

*Cough , * Cough




*ahem





Sorry , my coffee went down the wrong way at the thought that I might not be tasting it right and needed to spend 140 euros on a course for it .

&amp;quot;Wallacebiy&amp;quot;:2p4h11lg wrote: *Cough , * Cough




*ahem





Sorry , my coffee went down the wrong way at the thought that I might not be tasting it right and needed to spend 140 euros on a course for it .[/quote:2p4h11lg]
Don't you know there's a recession? You need to get every last ounce of value out of that coffee!

I'd say this course would be really interesting. The science and chemistry of taste and smell is really fascinating. Read The Secret of Scent by Luca Turin.