Sensory Evaluation in the Brewery

Evaluate Flavour & Aroma ProfilesAnalyse

Solve Problems

Presented to the Kwantlen Polytechnic UniversityBy Jim Holden

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

Why Taste?

• Consistency• Trial Changes to Product• Compare Our Own Brands• Compare the Competitors Brands• Correct Defects

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

The Beer Tasting Wheel

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

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.

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

Bottom Rows for Body, Balance, and Acceptance. Important for Statistics.

3.5 4.0 4.0 4.0

e.g. X =3.75

Rate 1 to 5

Statistics

• The Distribution Chart• Probability• Standard Deviation• Null Hypothesis Testing• Range, Means etc• Multivariant Analyses (ANOVA, Chi Square)• Significance

The Adventure

MaltAdjunct Hops

Water Filter Aides Cereal

Cooker

Lauter TunKettle

Hot Wort Tank

HE Ferm. BBT

Mill

ChlorophenolPhenolicAcidic

Bacterial MouldyGushingEsterySweet

EarthyMetallicGushing

Grassy, Husk

AcidicPaperyOxidizedCO2

Diacetyl/VDKSulphiticAutolysedYeastyEstery

CookedResinousDMSHopBody

GrassyHuskL. Diastaticus

Obesum. P.PediococciParsnipBodyEnzyme PoisonsMouthFeel

O2

Air

Filter BSI

BodyCaramelization

Mash Tun

Tert. Amyl Alcohol

Grainy

BitterBiteRubbery

Fermentation Excellence

Mashing FlavoursBitterness, Astringency

Yeasty, Sulphite, Autolysed, Diacetyl

Dairy, Acetylaldehyde

Sweet, Worty, Body

pH

A.E.Cells x 106

Diacetyl

SO2pHoPVDKCells

SO2 – 85 ppm

The Finished Product SaboteurThe Packaging Line and Consumer

Bottle Washer/

Can Rinser Beer Filler

Pasteurizer/

Membrane Filter

Consumer/Tavern

Caustic CarryoverForeign MatterGlass InclusionEnamel Inclusion

Dissolved OxygenPapery, AcidicCO2

BurntHeatCaramelized

Warm, SkunkyDirty LinesOld Product

Acetic AcidSkunkyPapery, CardboardOxidized Bite.

FlatShort FillsErratic FobbingTransfer from BBT

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.