Mouthfeel Masterclass

A two-day specialisation based on the Theory of Flavour Styles and the Mouthfeel model developed by Prof. Dr. Peter Klosse: Mouthfeel accounts for a large part of the total flavour impression of a product, and it is consistently underestimated. Even though aroma appeals to people’s emotions, and greatly impact the appreciation of our food, mouthfeel is what determines the taste experience in the mouth. tells you what something tastes like. Mouthfeel is what decides whether a combination works or falls apart. StiBON Bieropleidingen and the Academie voor Gastronomie have been training Dutch beer professionals, chefs, and sommeliers in this model for several years. The model itself is not beer-specific: it applies equally to wine, coffee, spirits and food, which is why it gives you one consistent language for any pairing you will ever have to make. By the end of the two-day specialisation, you will be able to classify food and drinks according to their mouthfeel and flavour style, assess whether a combination is likely to work before tasting it, and refine a pairing by adjusting the dish rather than replacing the beer. You will also develop a clear and consistent vocabulary that enables you to explain and reproduce your pairing choices to colleagues, guests and students.