
What the Flavor Experts Know
There are all kinds of expert tasters in beer, but some seem to have the extraordinary power to pick out the subtlest nuances or conjure a recipe idea without brewing a drop.
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Consistently producing beer that is free of off flavors and true-to-brand is of paramount importance to the success of any brewery. A trained human palate is a powerful tool and a sensory panel is an essential, fundamental element of any beer quality program. The resources in this section will empower breweries of all sizes to build sensory programs to help them produce the highest quality beers.
There are all kinds of expert tasters in beer, but some seem to have the extraordinary power to pick out the subtlest nuances or conjure a recipe idea without brewing a drop.
The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.
Monitoring and controlling packaging operations is one of the biggest challenges to beer quality, and it often distinguishes good brewers from great brewers.
Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.
Setting up and maintaining a sensory program at your brewery is one of the best, most cost-effective ways to help ensure the overall quality of your finished product.