Sensory Evaluation in the
Brewery
Evaluate Flavour & Aroma Profiles
Analyse
Solve Problems
Presented to the Kwantlen Polytechnic University
By Jim Holden
Outline of Lecture
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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
Why Taste?
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Consistency
Trial Changes to Product
Compare Our Own Brands
Compare the Competitors Brands
Correct Defects
Where -The Setting
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Very Clean and Odor Free (No Smokers)
Neutral Colours, Well Lighted
Partitioned Booths for Panelists
Room Temperature
A Sensory Profile Reference Available
The Beer Tasting Wheel
Who - The Panelists
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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
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.
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Types of Taste Tests
1. Monadic – The Taster Comments On a Single
Sample. Perhaps to Rate Acceptance Only
2. Paired Comparison – for Characteristics or
Trial Comparisons, Preference.
3. Triangular – Two Samples Same, One
Different. Find the Odd Sample or Preference.
4. Duo-Trio – Panelist Knows the Two Different
Samples But Must Match the Third Unknown
to One of the First Pair.
Taste Panel Types
• Monadic
• Paired Comparison
• Triangular
• Duo-Trio
Results – Keeping Track
First column for
Taste. Second for
Aroma.
First Rows for Hop
Characteristics
3.5
4.0
4.0
e.g. X =3.75
4.0
Bottom Rows for
Body, Balance, and
Acceptance.
Important for
Statistics.
Rate 1 to 5
Statistics
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The Distribution Chart
Probability
Standard Deviation
Null Hypothesis Testing
Range, Means etc
Multivariant Analyses (ANOVA, Chi Square)
Significance
The Adventure
Chlorophenol
Phenolic
Acidic
Bacterial
Mouldy
Gushing
Estery
Sweet
Water
Bitter
Bite
Rubbery
Grassy
Husk
L. Diastaticus
Lauter Tun
Kettle
Grainy
Hot
Wort
Tank
Grassy,
Husk
Body
Caramelizatio
n
Mill
Filter
Aides
Malt
Adjunct
Hops
Cooked
Resinous
DMS
Hop
Body
Earthy
Metallic
Gushing
O2
Air
HE
Cereal
Cooker
Obesum. P.
Pediococci
Parsnip
Body
Enzyme
Poisons
MouthFeel
Diacetyl/VDK
Sulphitic
Autolysed
Yeasty
Estery
Ferm.
Tert. Amyl Alcohol
Filte
r BSI
Mash Tun
Acidic
Papery
Oxidized
CO2
BBT
Fermentation Excellence
Cells VDK oP pH
SO2
SO2 – 85 ppm
pH
A.E.
Cells x 106
Diacetyl
Mashing Flavours
Bitterness,
Astringency
Sweet, Worty, Body
Yeasty, Sulphite,
Autolysed, Diacetyl
Dairy,
Acetylaldehyde
The Finished Product Saboteur
The Packaging Line and Consumer
Bottle Washer/
Can Rinser
Caustic Carryover
Foreign Matter
Glass Inclusion
Enamel Inclusion
Flat
Short Fills
Erratic Fobbing
Transfer from BBT
Beer Filler
Dissolved Oxygen
Papery, Acidic
CO2
Acetic Acid
Skunky
Papery,
Cardboard
Oxidized Bite.
Pasteurizer/
Membrane Filter
Burnt
Heat
Caramelized
Consumer/Tavern
Warm, Skunky
Dirty Lines
Old Product
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.