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

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

3. 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.

4. 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

5. 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.

6. * 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

7. 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

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