Introductory Course in the Sensory Analysis of Honey
THE AMERICAN HONEY TASTING SOCIETY
WESTON, CONNECTICUT, January 2020 — The American Honey Tasting Society (AHTS)
is offering the 2 more courses in the Sensory Analysis of Honey on May 21 – 24, 2020 and
July 31 – August 2, 2020. The AHTS’s sensory training courses offer students a rare opportunity to be learn the sensory evaluation methods used by sommeliers to taste and evaluate honey based upon the methods taught at the Italian National Beekeeping Institute in Bologna, Italy for more than 40 years. Students will be guided through interactive, self-testing olfactory and gustatory exercises that will engage all their senses bringing a greater awareness and understanding of how humans experience taste and flavor.
They will be trained how to recognize basic aromas and flavors then identify the appropriate descriptors in order to evaluate each honey sample and write detailed tasting notes. Exercises will include understanding various stages of crystallization, how to identify and correct defects in the production chain as well as the basics of beekeeping, honey production, storage and composition in an academic environment. With the growing number people keeping honeybees across the country, there is an enormous fascination with the diverse floral sources and flavor profiles of varietal honeys making this information desirable.
The American Honey Tasting Society (AHTS) is the only organization in the United States
granted accreditation by the esteemed organization, The Italian National Register of the Experts in the Sensory Analysis of Honey to offer the four-day Introductory Course in the Sensory Evaluation of Honey. The Italian National Register is a list of those who have completed the stringent training required to become a honey sensory expert and have been accepted as a member of the organization called Albo. Members are invited to participate as a panel member to judge honey in the Italian and International Honey Commission’s competitions. Beekeepers, culinary professionals, mead makers and honey enthusiast can begin the training to become a honey sensory expert right here in the US.
The AHTS instructors are members of the register and have been trained by Italian National Register of Experts in the Sensory Analysis of Honey.
The art of being a honey tasting expert is as complex as being a wine or olive oil sommelier.
- Marina Marchese, established the American Honey Tasting Society (AHTS) in 2013 with her colleague, Raffaele Dall‘Olio after completing her formal training as a honey sensory expert and being accepted as a member of the Register in Italy. Marina is the co-author (with Kim Flottum) of The Honey Connoisseur: Selecting, Tasting and Pairing Honey, With a Guide to 30 Varietals. Seats are limited all details are on the AHTS web site. Travel and accommodations are not included; a complimentary lunch will be provided for all attendees.
For additional information about the sensory training courses in honey,
visit www.americanhoneytastingsociety.com or email ahts.usa@gmail.com
