Breweries are awash in data, but perhaps none are as important as the information collected via tuned-in sensory analysis by brewers and trained panelists. But there are many methods and ways to collect and harness that information—so, where to start?
Lindsay Barr, founder and chief science officer at DraughtLab, is one of the most influential sensory experts in the industry. In this 69-minute video course, she shares a range of insights and practical tips on how integrating both subjective and objective sensory analysis can help you to improve beer and the bottom line. Along the way, she discusses:
- preparing your panelists with the basics of sensory analysis
- three specific sensory testing methods—hedonic, description, and true-to-target
- how to help your panelists build their sensory lexicon
- training your sensory panel for true-to-target evaluation
- the power and pitfalls of testing for attributes, including off-flavors
- three common biases that can invalidate sensory analysis
- applying sensory analysis to hops, malt, or other raw materials
- making sense of the data you’ve collected.
And more.
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