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.
The Importance of a Sensory Program in Ensuring Quality
A strong sensory program is crucial in ensuring that beer is released to the public as intended. It helps identify defects, troubleshoot process issues, and maintain brand consistency. Sensory evaluation involves the assessment of various attributes such as visual appearance, aroma, taste, and mouthfeel. By meticulously evaluating these attributes, breweries can make informed decisions to maintain the quality of their beer and prevent any negative impact on their reputation and sales.
The Role of Descriptive Analysis in Sensory Evaluation
Descriptive analysis is an advanced technique used to quantify the presence and intensity of specific attributes in beer. It involves training panelists to identify and describe these attributes accurately. While this method can facilitate troubleshooting and quality assurance, it requires substantial training and panelist selection. Descriptive analysis complements other sensory methods, enabling brewers to develop a precise language for evaluating beer and providing valuable data for product development.
The Sensory Subcommittee's Focus on Raw Materials
The Sensory Subcommittee has developed methods for evaluating raw materials, such as malt and hops. These methods, namely the hot steep method for malt and the hop grind method, allow brewers to assess the sensory characteristics of these ingredients. These techniques help brewers identify variations, troubleshoot issues, and maintain the desired flavor profiles in their beer. By integrating raw material evaluation into their sensory programs, brewers can ensure consistent quality from the earliest stages of the brewing process.
Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear about some of the awesome new tools they've produced. Whether your brewery needs to start from scratch or already has a functional sensory program, this interview with Lindsay is sure to help you take things to the next level.
