1. Sensory Evaluation in the Brewery
Evaluate Flavour & Aroma Profiles
Analyse
Solve Problems
Presented to the Kwantlen Polytechnic University
By Jim Holden
Water, CO2, Air, O2, Ingredients (yeast, malts, adjuncts, hops, and mystery flavours ), Filter Aides, Wort, Beer, and at the Consumers. Taste and Aroma on all

2. Outline of Lecture Why we taste? Introduction
The Setting (Sensory Evaluation Room)
The Panelists
The Pour
Description of Types of Taste Groups
The Sensory Wheel
Paper Work
Statistics
Brewing and Packaging Effects on Taste
Why a Good Beer? Why A Great Beer?
Lab Analyses & Tasting Regimen
Quickly..The outline is a good guide of entire Sensory course including ingredients (Water, Hops, Malt, Adjuncts, D.E., Co2, O2, Air, N2,

3. Why Taste? Consistency Trial Changes to Product Compare Our Own Brands
Compare the Competitors Brands
Correct Defects
Ask students to comment

4. Where -The Setting Very Clean and Odor Free (No Smokers)
Neutral Colours, Well Lighted
Partitioned Booths for Panelists
Room Temperature
A Sensory Profile Reference Available

5. The Beer Tasting Wheel

6. Who - The Panelists Panelists Have Strengths & Weaknesses
Trained In Various Flavours & Aromas
Have Thresholds Assessed
Able to Detect Low Levels
Tested Annually for Ability
Non-Smokers
Engaged In Their Work
Most panelists are able to detect aromas and tastes within a predetermined specification e.g. Diacetyl <.15 ppm but they cannot detect all components e.g. chlorophenol. Smokers are particularly offensive to the panel as they tend to have tobacco aromas embedded in their clothing/hair. The lab can make up a series of solutions with a range of concentrations that can be used to screen potential panel members.

7. The Pour (Blind Samples)
Glass’s Should Be Extremely Clean & Odorless
Red or Opaque With Uniform Size Samples
Poured With Same Head
Samples Should Have Same Temperatures (100C)
Panelist Should Not Be Rushed
Provide Mouth Rinse (Unsalted Soda Crackers/Water)
Traditional 11:00 AM Taste Time.
Blind samples to exclude identification. Unless colour is to be evaluated. Sample must be warm enough to release aromas. Don’t taste in late afternoon

8. Types of Taste Tests
Monadic – The Taster Comments On a Single Sample. Perhaps to Rate Acceptance Only
Paired Comparison – for Characteristics or Trial Comparisons, Preference.
Triangular – Two Samples Same, One Different. Find the Odd Sample or Preference.
Duo-Trio – Panelist Knows the Two Different Samples But Must Match the Third Unknown to One of the First Pair.
Monadic: Acceptance. Paired Comparison: Trial Comparisons, Preference. Triangular: Find the Odd Sample out of Three. The Duo-Trio is less tiring to the taster.

9. Taste Panel Types
Monadic
Paired Comparison
Triangular
Duo-Trio

10. Results – Keeping Track
First column for Taste. Second for Aroma.
Rate 1 to 5
First Rows for Hop Characteristics
Hop Characteristics, Body Balance Acceptance, Scale of 1 to 5 (week to strong)…Sensory taste researchers argue over the Scale as well as the categories.
Bottom Rows for Body, Balance, and Acceptance. Important for Statistics.
3.5
4.0
4.0
4.0
e.g. X =3.75

11. Statistics The Distribution Chart Probability Standard Deviation
Null Hypothesis Testing
Range, Means etc
Multivariant Analyses (ANOVA, Chi Square)
Significance
The Distribution Chart, One and Two Tailed Tests, Probability, Variance, Deviation from Mean, Significance….Possibly Multivarient Analysis (ANOVA, Chi,).
Easiest method is to add up preference results for each taster and determine the Mean. Null Hypothesis..Beer 1 is same as Beer 2

12. The Adventure Water Filter Aides Cereal Cooker Kettle Lauter Tun
Chlorophenol
Phenolic
Acidic
Bacterial Mouldy
Gushing
Estery
Sweet
Grassy, Husk
Earthy
Metallic
Gushing
Body
Caramelization
Water
Mill
Malt
Adjunct Hops
Filter Aides
Cereal Cooker
Bitter
Bite
Rubbery
Obesum. P.
Pediococci
Parsnip
Body
Enzyme Poisons
MouthFeel
Cooked
Resinous
DMS
Hop
Body
Grassy
Husk
L. Diastaticus
Kettle
Lauter Tun
Mash Tun
Adjusting Water pH for enzyme action and taste. Fusarium contamination of Malt. High Micro Count in Corn Syrup (AW-Water Activity). BSI= Beer Soluble Iron. <3.00 ppm. Fe in beer <.10ppm (Gushing, Metallic flavours). Overly tight Mill settings > to much husk finnings and flavour. Lacticobacillus and Pediococcus (Gram Positive, Catalase Negative) >Diacetyl, Turbidity, Ropiness. Enzyme Poisons > the craft brewer must not become a chef with disregard for mashing enzymes > Proteases break down insoluable proteins into soluable(peptones and polypeptides) that affect mouthfeel then further to peptides and amino acids and NH4 for assimilation by the brewers yeast. All of these enzymatic reactions are dependent on optimum temperature and pH control.
Diacetyl/VDK
Sulphitic
Autolysed
Yeasty
Estery
Acidic
Papery
Oxidized
CO2 O2
Air
Filter BSI
Hot Wort Tank
Grainy
Ferm.
BBT HE
Tert. Amyl Alcohol

13. Fermentation Excellence
Cells
VDK oP pH
SO2
SO2 – 85 ppm
Problems with fermentation is most likely the greatest contributor to beer off-flavours. SO2 is produced by yeast in very high concentrations but will reduce to 3-8 ppm by the end of fermentation. ….Banana esters (e.g., isoamyl acetate) Apple esters (e.g., ethyl hexanoate) Fusel alcohols (e.g., isoamyl alcohol), C6, C8, C10 aliphatic acids, Ethyl acetate, Butyric and isovaleric acids, Phenylacetic acidrs.
Mashing Flavours
Bitterness, Astringency pH
Sweet, Worty, Body
A.E.
Cells x 106
Yeasty, Sulphite, Autolysed, Diacetyl
Diacetyl
Dairy, Acetylaldehyde

14. The Finished Product Saboteur The Packaging Line and Consumer
Flat
Short Fills
Erratic Fobbing
Transfer from BBT
Bottle Washer/
Pasteurizer/
Can Rinser
Beer Filler
Membrane Filter
Caustic Carryover
Foreign Matter
Glass Inclusion
Enamel Inclusion
Dissolved Oxygen
Papery, Acidic
CO2
Burnt
Heat
Caramelized
Can/Bottle/Keg Filling can have a profound effect on the outcome of Beer Flavour. Everything from BBT and Filler Counter Pressure, to BBT Micromat, to method of fobbing and shaky conveyors. Keg beer can be spoiled with Acetic Acid Bacteria if O2 is allowed into the keg (Dirty Kegs, Tavern Lines, CO2 . Lactobacillus Diastaticus utilizes Dextrins rather than carbos to produce Diacetyl but does not produce CO2 or Ethanol. Skunky: Degradation of Thiol Amino Acids and catalysed by Riboflavin (B1) in light below 530 nm > methyl butene thiol MBT.
Consumer/Tavern
Acetic Acid
Skunky
Papery, Cardboard
Oxidized Bite.
Warm, Skunky
Dirty Lines
Old Product

15. Good Beer Vs the Great One
A Great Recipe
Quality Raw Materials
Customer Acceptance/Readily Distinctive and Unique
Quality Assurance (Rigorous Analytical and Sensory Testing). Tight Specifications.
Excellent Sales & Marketing (Label, Bottle, Carton and sales)
Enduring
Miller High Life, Budweiser, Granville Island Pale Ale.
Consistency, Recipe, Quality Assurance, Enduring, (eg. Budweiser Est 1876, Miller Brand 1903), and a Great Marketing Plan….don’t forget the label…flint bottles etc. Miller Highlife and Budweiser are two of the most popular beers in the world. One uses Corn Syrup the other Rice for adjuncts. Budweiser has a much different yeast than Miller (slow flocculation > beechwood chips to increase Krausen fermentation yeast
surface area. The similarity of the products are in that both Miller and AB have wonderful control of the brewing process. e Miller Brewing Company use modified hop extracts called tetra-hop instead of using
hop flowers to bitter their beers. These contain isomerised alpha-acids (amino acids) with a modified molecular
structure, and are unaffected by exposure to light. The extract is reported to have added benefits by greatly
increasing the foam retention of a beer, however it also alters the flavour of beer….. Each area of their process has “Repeatable Results”.