This basic foundation course is an introduction into the sensory methods used by sommeliers to taste and evaluate honey.
Perfect for honey enthusiasts, beekeepers, chefs, bakers or brewing professionals.
Sunday, October 21, 2018 at 9:00 am till 3:00 pm EST
Honey is precious! A honey bee makes approximately 1/12th teaspoon of this liquid gold in her entire short life of 6 weeks. Are you able to clearly describe to someone what it smells and tastes like? There are hundreds of words beyond ‘sweet’, ‘delicious’ and ‘really good’ to describe honey but it takes training to evaluate and articulate them! Learn the methods used by sensory experts to taste and evaluate the sensory qualities of any honey, match flavors to flowers then write tasting notes for marketing, recipes, pairings or culinary menus. During this course you will have the unparalleled opportunity to be fully immersed into the sensory world of honey guided by an instructor trained by the Italian Register of Experts in the Sensory Analysis of Honey. INSTRUCTOR: Carla Marina Marchese
Students are encouraged to bring samples of their own honey or any honey sample for educational evaluation. If you need to pre-ship them for travel efficiency purposes, please email us! We will send you shipping instructions.
COST: $295.00 per person
EARLY REGISTRATION DISCOUNT: SAVE $45.00 and pay only $250.00* per person, payment must be received on or before Monday, October 1, 2018
* At checkout use NEW coupon code: HONEYSCHOOL
Information about travel and accommodations on the AHTS website