Sensory Analysis in the Brewery

Sensory analysis plays an important role in brewery operations. Decisions concerning product development, quality assurance, quality control, product improvement, and process troubleshooting depend on the availability of reliable information arising from well-planned and executed taste tests. The key requirements for sensory analysis in the brewery follow: (1) Availability of suitable test facilities; (2) access to a pool of high-performing professional tasters; (3) a rigorous program of training and performance assessment; (4) availability of a well-trained taste-panel leader to run the day-to-day taste sessions and provide sensory reports; (5) sensory specifications for each of the beers made in the brewery; and finally, (6) concrete corrective action plans to follow in the case of poor beer-flavor quality. Details are provided for each of these areas, together with examples of best practice.