Enhancing Beer Flavor Stability through Sensory Panel Training

The chapter explores the training methodology for sensory panelists to evaluate beer flavors and staling attributes using an eight-point scale. It compares the assessment of hazy IPA and lager from the same batch over time and the imperial IPA from different batches. The discussion revolves around sensory data regarding beer flavor stability, the correlation with FAN content, and the efforts to improve shelf life by understanding staling characteristics and implementing an amino acid method.