{"id":23957,"date":"2017-08-22T00:00:00","date_gmt":"2017-08-21T23:00:00","guid":{"rendered":"https:\/\/imagazine.it\/?p=23957"},"modified":"2017-08-22T00:00:00","modified_gmt":"2017-08-21T23:00:00","slug":"a-udine-i-sommelier-della-birra","status":"publish","type":"post","link":"https:\/\/imagazine.it\/home_desk\/a-udine-i-sommelier-della-birra\/","title":{"rendered":"A Udine i sommelier della birra"},"content":{"rendered":"<p>Il Dipartimento di Scienze agroalimentari, ambientali e animali (Di4A) dell\u2019Universit\u00e0 di Udine organizza l\u2019ottava edizione del <strong>Corso di degustazione per sommelier della birra<\/strong>, che offre una panoramica degli argomenti fondamentali a quanti sono interessati alla materia dell\u2019analisi sensoriale e alla degustazione della birra. Il corso si terr\u00e0 nel mese di settembre, da venerd\u00ec 15 a domenica 17. Le <strong>iscrizioni devono pervenire entro luned\u00ec 11 settembre<\/strong>. Informazioni su programma del corso, modalit\u00e0, costi e scheda di iscrizione sono disponibili online all\u2019indirizzo <a href=\"http:\/\/www.uniud.it\/di4a\" target=\"_blank\" rel=\"noopener\">www.uniud.it\/di4a<\/a>, oppure telefonando al numero 380 2412937 o via email all\u2019indirizzo <a href=\"mailto:cerevisia@uniud.it\">cerevisia@uniud.it<\/a>.<\/p>\n<p>Il corso, coordinato da <strong>Stefano Buiatti<\/strong>, docente di tecnologia della birra dell\u2019Universit\u00e0 di Udine, sar\u00e0 tenuto da esperti del settore e si terr\u00e0 presso il Dipartimento di Scienze agroalimentari, ambientali e animali in via Sondrio 2\/A a Udine. Gli argomenti spazieranno dalla descrizione della filiera di produzione della birra ai principi di analisi sensoriale, dagli stili birrai \u2013 con degustazioni di birre artigianali e industriali finalizzate all\u2019apprezzamento delle qualit\u00e0 sensoriali di diverse tipologie di birra \u2013 al riconoscimento dei difetti attraverso esercitazioni degustative. L\u2019ultima giornata di corso sar\u00e0 dedicata all\u2019abbinamento birra-cibo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Corso dell&#8217;Universit\u00e0<\/p>\n","protected":false},"author":28,"featured_media":23958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"dwc-title":[],"dwc-content":[],"footnotes":""},"categories":[6],"tags":[],"class_list":["post-23957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societa"],"rttpg_featured_image_url":{"full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"landscape":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"portraits":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1-150x150.webp",150,150,true],"medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1-300x190.webp",300,190,true],"large":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",640,405,false],"thumblist":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",300,190,false],"thumbrelated":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",500,317,false],"meccarouselthumb":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",474,300,false],"gridsquare":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",391,248,false],"tileview":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",300,190,false],"1536x1536":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"2048x2048":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"newsup-slider-full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"newsup-featured":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",750,475,false],"newsup-medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1-720x380.webp",720,380,true],"tptn_thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1.webp",250,158,false],"sow-carousel-default":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/21002-1-272x182.webp",272,182,true]},"rttpg_author":{"display_name":"redazione","author_link":"https:\/\/imagazine.it\/home_desk\/author\/redazione\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/imagazine.it\/home_desk\/category\/societa\/\" rel=\"category tag\">SOCIET\u00c0<\/a>","rttpg_excerpt":"Corso dell'Universit\u00e0","_links":{"self":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/23957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/comments?post=23957"}],"version-history":[{"count":0,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/23957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media\/23958"}],"wp:attachment":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media?parent=23957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/categories?post=23957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/tags?post=23957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}