Beer Open Proficiency Program (Annual)

Beer Open Proficiency Program (Annual)

The Beer Open Proficiency Program is designed for the global beer industry to ensure sensory calibration and improve beer quality standards. Enrol today and take part in six rounds of blind flavour identification using GMP-certified GMP Flavour Standards.

£1,800.00 GBP

Quantity:

We ship globally – shipping costs may apply depending on your region

Minimum Order: £275

WHAT IS THE BEER OPEN PROFICIENCY PROGRAM?

The Beer Open Proficiency Program helps brewing professionals calibrate sensory abilities and maintain consistent flavour quality. This programme is ideal for brewing QA teams, sensory panel leaders, and anyone seeking beer sensory certification. Whether you’re part of a large brewery or a craft brewery, this programme ensures your team has the most reliable, consistent flavour recognition.

ANNUAL PROGRAM FORMAT

Feature Annual Round Single Program
No of Rounds 6 1
Cost per round £300 £350
TVS Software Access Full Access Limited
Certification Included Yes No
Proficiency Test Type Flavour Identification Flavour Identification
Subscription Annual Subscription Pay as you go

Annual Round Dates:
Round 1 – September
Round 2 – November
Round 3 – January
Round 4 – March
Round 5 – May
Round 6 – July

WHY PROFESSIONALS JOIN THIS PROGRAM:

– Boost Beer Quality: Reduce flavour-related errors in beer releases and improve consistency.
– Save on Sensory Training: Train and calibrate your team more efficiently, cutting costs.
– Attract Sensory Talent: Improve employee retention by offering professional certifications.
– Increase Market Competitiveness: Consistently deliver high-quality products in a competitive industry.

GMP Flavour Standards COVERED

Participants in the Beer Open Proficiency Program will be assessed on the following key flavours, which are vital for accurate flavour identification:

– Acetaldehyde
– Acetic
– Alkaline
– Bromophenol
– Butyric Acid
– Caprylic
– Catty
– Chlorophenol
– Control
– Diacetyl
– DMS
– Earthy
– Ethyl Acetate
– Ethyl Hexanoate
– Grainy
– H2S
– Isoamyl Acetate
– Isovaleric
– Kettle Hop
– Leathery
– Lightstruck
– Mercaptan
– Metallic
– Musty
– Papery
– Phenolic
– Sour

HOW DOES IT WORK?

1. Blind Testing: Each participant receives a blind flavour identification test across six rounds.
2. Proficiency Software: Log your results on the TVS platform, a mobile-friendly solution to track progress.
3. Performance Insights: Use AI to analyse and benchmark your team’s sensory performance.
4. Certification: Participants receive industry-recognised certification upon successful completion of the programme.

FREQUENTLY ASKED QUESTIONS

1. Who should join the Beer Open Proficiency Program?
Brewing QA teams, sensory panels, quality managers, and professionals seeking calibration and certification.

2. What is included in the certification?
Participants who complete all rounds proficiently receive an official Beer Sensory Proficiency Certification and performance insights.

3. How does the programme help quality control?
It ensures sensory accuracy through regular benchmarking, improving flavour identification and reducing production errors.

4. Can I participate from outside the UK?
Yes, the programme is global, and the mobile-friendly platform is accessible worldwide.

FlavorActiV GMP Flavour Standards

Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.

We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.

Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.

We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.

FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.

The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.

All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.

Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.

We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.

Industry leading packaging and shelf-life

FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.

We will never ship in pots or plastic packaging, here’s why…

Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.

Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.

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