Brewery Sensory Evaluation

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Presentation transcript:

Brewery Sensory Evaluation ASQ Milwaukee September Meeting David Gunn 11/16/2018

ASQ Sensory Evaluation Overview of the Brewing Process. Where and why sensory is conducted. Quality challenges. How we evaluate beer. Hands on Sensory Evaluation.

The Brewing Process Brewhouse: Fermentation: Aging: Package Release: Milling Mashing and Lautering. Kettle Boil. Fermentation: Cool and Oxygenate wort. Pitch yeast. Yeast Converts sugars to CO2 and Ethanol. Aging: Centrifugation and Primary filtration. Allow ~7 days to allow flavors to mellow. Package Release: Final Filter. Set Carbonation Levels.

Brewhouse End of Fermentation. Aging. Package Release In Package. The Sensory Program Brewhouse Incoming water Liquid Adjuncts. End of Fermentation. Aging. At day 2. After 28 days. Package Release Positive Release, N=5. CO2 and Diluent. In Package. 11/16/2018

Tests Used at MillerCoors Brewhouse Waters, EOF and Package Release: GO – NO GO, N=1-5. Aging: GO – NO GO with comments, N=5. Rechecks: Triangle Test In Package: Flavor Profile, N>10. Quantitative Descriptive Analysis, N=10-12.

* Getting panelists to come to taste * Training and calibration Sensory Challenges * Getting panelists to come to taste * Training and calibration 3 months to train a Basic Taster. Additional 6 months for Advanced tasters. Requalification every 6 months and annually. TVS Monthly. Panelists are human. Illness. Recent meal. Sensory Fatigue. Bad days. 11/16/2018

Swirl to release aromas Take 3 short sniffs. Take 1 long sniff. How To Taste Beer Coat sides of Glass Swirl to release aromas Take 3 short sniffs. Take 1 long sniff. Inhale, hold breath, take about ¾ ounce into your mouth & coat tongue, swallow and exhale through your nose. 11/16/2018

The Fun Part Spikes. Triangle Test. 11/16/2018