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Quick takeaways
- Starting with simple flavor discussions and dedicating just an hour a week to evaluate beer flavors can be a valuable first step in implementing a sensory program for small breweries.
- Integrating raw material evaluation into their sensory programs enables brewers to ensure consistent quality from the earliest stages of the brewing process.
Deep dives
Challenges Faced in Implementing a Sensory Program
Small breweries face obstacles in implementing a sensory program, including limited time, low number of panelists, and perceived high costs. However, a sensory program doesn't have to be overly complicated or expensive. Starting with simple flavor discussions and dedicating just an hour a week to evaluate beer flavors can be a valuable first step. Even with small panel sizes, meaningful discussions about flavors and prompt feedback can still improve beer quality.
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