This is a record of recent guidelines used for hosting Dr. Beer ® Seminars.

In the never ending task of perfecting the substances and levels used the guidelines differ slightly over time. Comments are provided to help you and us guage our success.


General Info on how to do this:

Normally use a light relatively

new movie. play games
flavorless beer in recappable bottles that was free of original defects. usually Carling Black Label, and more recently Bud Light. They are relatively cheap, and of the many comparable cheap beers (why trash good stuff) are the most defect free. The improtance of a fresh beer to doctor can not be stressed enough. Remeber to keep undoctored reference samples for side-by-side comparison during the session.

Non-drinkable samples were made with non-food grade chemicals. If you have access to FDA approved additives, these if added in appropriate quantities (no guarantee is made of the toxicity of the above specified levels, you'll have to check this out and take responsibility on your own) are probably drinkable.

You'll need one bottle of doctored beer for every few people (assume 2 - 3 oz per person). You'll need bottle caps to recap after adding substances. Whenever possible all substances should be added less than 24 hours before, except for skunky and oxidized which need advance prep as indicated. In addition to beers for doctoring you'll need 8-16 oz reference beer for each person.

Prepare samples as noted. The order listed is the serving order used. The idea is to do the strongest nastiest ones toward the end. Splitting this into 2 sessions is not a bad idea as the palette can get saturated and tired. The full range of samples takes 2-3 hours. Be sure to have some type of plain munchy like french or italian bread and water (hopefully not skanky water) for palette cleansing. Basically you can proceed similar to competitions or other tasting events.

It is a good idea to serve these blind. Let people try to guess what they are tasting then after a minute or two tell them. Many people will pick this up. Stress the fact that flavor perception is devoid of the additional cues like sight that allow perceptual recognition. The idea behind doing this is to train and refresh (strengthen) the cognitive association between sensing and being able to assign (correctly) a descriptor to that sensation.

Feedback is encouraged. It will help us revise this program. Good Luck.

Jay Hersh aka Dr. Beer®

U.S. Mail:

Jay Hersh

aka Dr. Beer ®

4 White St

Arlington, MA 02474

Harpoon Brewing 2/11/97

Reference Beer == Carling Black Label size = 12 oz. long neck bottles ul - micro Liter ml - milli Liter







15ml pure ethanol




250ul banana extract

100ul Strawberry extract

75ul Lemon extract

75ul Orange extract


strawberry still a little strong, try adding other fruit

flavors to increase complexity and move away from indentifiabe signatures flavors


75ul Almond Extract


same level as always didn