Ep 20 - Sensory Part 1 - How To Assess Your Beer - Jethro Duarte-Holman

Everything you need to know on how perform sensory analysis on your beer, how to set up a sensory program and who should be involved. Key topics covered- A high-level view of what sensory is, what it aims to do and why is it so effective- What are the key aspects and/or rules of sensory- Who should be involved in sensory?- How do you train people in sensory?- Types of TestChapters 00:00 Welcome and Exciting Announcements01:44 Introduction to Sensory Science02:29 Special Guest: Jethro Duarte Holman04:52 Deep Dive into Sensory Training08:47 The Importance of Sensory in Brewing17:57 Training and Mislabeling in Sensory25:59 Involving Everyone in Sensory Panels27:35 The Importance of Unbiased Sensory Evaluation28:54 Training Your Team in Sensory Analysis30:40 Recognising and Associating Flavors32:02 The Role of Memory in Flavor Detection35:57 Practical Tips for Sensory Evaluation40:05 Assessment Types and Taste Gates44:52 The Importance of Shelf Life Testing47:41 Using Software for Sensory Data52:22 Wrapping Up and What's Next🌡️ Frigid.Cloud - The Ultimate Fermentation Control 📧 [email protected] 🔗 Chris' LinkedIn🎵 Horacio Colombo🧈 VDK Testing🧪 ASBC Method