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.
