The Brü Lab Episode 118 | Combining Sensory And Chemistry Data w/ Dr. Julia Jennings & Jeff Dailey
Jul 26, 2023
Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab to discuss combining sensory and chemistry data in brewing. They explore the challenges and importance of quantifying aroma, the potential of chemistry analysis in predicting product quality, and the significance of natural base flavors. They also analyze the changes in a beer called hopkick over time and discuss the correlation between flavor attributes and fruity tightness. Overall, they highlight the importance of collecting and analyzing quantitative data in brewing practices.
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9
Introduction
00:00 • 3min
Combining Sensory and Chemistry Data for Brewing Practices
03:24 • 4min
Introducing the 'Resident Hop Witch' and the Sensory Program Manager
07:45 • 3min
Chemistry and Sensory Data: Combining Forces
10:20 • 25min
Introducing Hopkic: A 100% Hop Derived Aqueous Extract
35:22 • 3min
The significance of a natural base in flavors and the study on the shelf life of a water soluble extract
38:08 • 3min
Analyzing the Chemistry and Sensory Changes in Hopkick
41:28 • 19min
Correlation between Flavor Attributes and Fruity Tightness
01:00:07 • 16min
The Importance of Data in Brewing: Sensory and Chemistry Analysis
01:16:19 • 6min