Sensory Techniques EVERY Brewer Can Use

Описание: The most important function of any brewery is the production and release of brands that are both free of defects and consistent with their intended flavor profile. This objective requires the application of Sensory methods; but many small producers see their lack of time, money and expertise as insurmountable barriers-to-entry preventing them from building their ideal Sensory program. In this presentation, rapid Sensory methods will be presented to highlight how the brewing industry can successfully circumvent these common challenges and build a sustainable Sensory program.

Lindsay Barr is a Co-Founder of DraughtLab Sensory Software and the former Sensory and Consumer Research Specialist for New Belgium Brewing, where she worked for nine years. She holds a Masters degree in Food Science and Technology from UC Davis and served as the chair of the ASBC Sensory Committee for five years where she developed and published seven new sensory methods. In 2016, she published the Beer Flavor Map, which is now widely utilized by brewing professionals, judges and consumers. Since then, she’s collaborated with the malt, hop, cider, chocolate, coffee and spirits industries to create industry-specific languages and sensory evaluation methods. She now helps implement sensory QC systems in many different food and beverage companies and has set her sights on continuing to develop tools focused on helping these industries use their senses to inform business-wide decisions.

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