Hoy es el 3er día de evaluaciones de la Competencia Profesional Cerveza México y este es nuestro reconocido grupo de jueces 👏 😃 #CopaCervezaMexico2018

After our course tomorrow at the London Beer Factory Barrel Project selling out, we've launched a second date in Bermondsey on the 30th. Book your place now before they're all gone! aroxa.com/events/beer-ta…

More useful sensory training for both #brewers and would be #beersomms 🙂

Heading to Denver for CBC? Come say hi at the trade show and see our new-look and extensive range of flavor standards dropping this week!

Coming soon...a new-look aroxa.com, and our extensive range of AROXA™ flavour standards

Now with up to 350 flavour standards in our line-up, we're pleased to announce that we're releasing a whole new range of standards. Coming soon to aroxa.com

Wow, just experienced a week of tasting training that changed my life 🙈🙈 sounds dramatic but it’s true!! Big thanks to AROXA™ & Ballast Point Beer for getting my palate in tip-top shape!

Introducing the first post in a new series of #flavourfridays Each week we will be posting some fun facts on different flavours found in the world of food and beverage! We'd love to hear your thoughts so hit us up for any specific requests!

A speak peek of a new flavour from our upcoming flavour standards release! Our new expanded range is launching soon, with smaller quantity 6 capsule pots for those more specialty flavours!

Happy #flavourfriday! This week we're covering the 'green apple' character Acetaldehyde. Acetaldehyde is a key off-flavour when found at high concentrations. However, it is a key characteristic of styles such as Bière de Garde!

A fun lesser known flavour today for #flavourfridays This is a flavour most commonly found in craft beers and one that we associate mostly with hop flavour. This flavour has been discussed in winemaking for a long time but is a relatively new compound to the beer scene!

Did you know our products are environmentally friendly? We want to contribute towards a pollution-free planet by making our products recyclable and natural.

Happy #flavourfriday! Today it's DMS, a key component in some beer styles, but also an indicator of poor boiling methods!

We're heading to the exciting city of New Orleans later this week for ASBC 2019! Over the three days we'll be presenting a talk and two posters in the field of sensory. Hope to see you there soon!

For todays #flavourfridays we are highlighting one that is more commonly found in the soft drinks industry! Todays flavour is butyl acrylate, which we refer to as 'wet glue'. It is a common off-flavour in conjunction with packaging materials.

We will be heading to the beautiful city of Edinburgh for Pangborn in just over a weeks time to learn about all the new developments in sensory and consumer science! Come and say hi if you're in town.

Great to be in Edinburgh for #pangborn19. Excited to see the developments and new research in sensory and consumer science!

We had a great week hosting our annual open practical taster training course at the Cicerone® Certification Program offices in Chicago last week. What an awesome group and good luck to all the master cicerone candidates next week! instagram.com/p/B3nqNRPFqlZ/…

Thanks to Not jacks abby / springdalebeer and starcross1973 for the awesome hospitality this morning showing us round their facility. All the crispy bois! instagram.com/p/B3qPTcxlTMH/…

We've announced our next AROXA one day introductory taster training course for 2020! It'll be hosted once again at the The Barrel Project in London, click here for more info: aroxa.com/events/beer-ta…