Building a Sensory Program: A Brewer’s Guide to Beer Evaluation

Cover Page
Title Page
Copyright Page
Table of Contents
Foreword
Acknowledgments
Introduction
Chapter 1 – The Value of a Sensory Program
	The Goal of Your Sensory Program
	Quality Control
		Quality Defined
		Instrumental Quality Control
		Sensory Quality Control
	Beyond Quality Control
	Building a Culture of Sensory
	Best Practices and Principles for Running a Sensory Program
	Developing Your Own Sensory Philosophy
Chapter 2 – The Senses: How Flavor Is Made
	The Sense of Taste
		Anatomy of the Tongue
		Basic Tastes
		Other Elements Influencing Taste Perception
	The Sense of Smell
		Aroma Thresholds
		Orthonasal and Retronasal Detection
	The Sense of Touch
		Body
		Carbonation
		Alcohol Warmth
		Astringency
		Metallic
		Capsaicin
		Foam Volume and Quality
		Other Sensations
	The Sense of Sight
	The Sense of Sound
Chapter 3 – Bias and the Brain
	How Bias Occurs
	Confirmation Biases
		Expectation Error
		Selective Perception
		Avoiding Confirmation Biases
		Mutual Suggestion
	Information Errors
		Logical Error
		Halo Effect
	Presentation Order Biases and Effects
		Contrast Effect
		Pattern Effect
		First Sample Effect
		Limiting Presentation Order Effects
	Other Biases and Effects
		Default Effect
		IKEA Effect
		Lack of Motivation
	Panel Leader Biases
Chapter 4 – Sensory Evaluation Techniques
	Types of Sensory Data
	Assessment Techniques
		Visual Assessment
		Visual Assessment Standards
		Aroma Assessment
		Aroma Assessment Standards
		Recognition Training and Testing
		Tasting Assessment
		Taste Assessment Standards
		Mouthfeel Assessment
		Mouthfeel Assessment Standards
Chapter 5 – Beer Flavor
	Ingredient Flavor Descriptors
		Malt-Derived Flavor
		Hop-Derived Flavor
		Fermentation-Derived Flavor
		Water-Derived Flavor
		Other Flavors
	Specific Attributes
		Diacetyl
		Acetaldehyde
		Organic Acids
		Sulfur Compounds
		Esters
		Phenols
		Tetrahydropyridine (THP)
		Metallic
		Oxidation Flavors
Chapter 6 – Quality Control Tests
	The True-to-Target Test
	Analyzing True-to-Target Data
	Analyzing Data with a Small Panel
Chapter 7 – Affective, Descriptive, and Difference Tests
	Basic Statistics and Experimental Design
		Decision Errors
		Setting Action Standards
	Affective Tests
		Acceptance Test (Hedonic Test)
		Preference Test
		Ranking Test
	Descriptive Tests
		Description Test
	Difference Tests
		Types of Difference Tests
		Triangle Test
		Tetrad Test
	Statistical Analysis of Difference Tests
		Hypothesis Testing
		Alpha and Beta Risk
		Balancing Alpha and Beta
		Similarity Testing: How Large of a Difference Is Acceptable?
		Using Statistical Reference Tables
Chapter 8 – Planning, Equipment, and Best Practices
	Creating a Space
		Location
		Testing Room Considerations
		Preparation Room Considerations
	Supply Considerations
		Sample Prep Supplies
		Panel Administration Supplies
		Panel Booth Supplies
	Managing Data
	Conducting a Session
		Panel Timing
		Sample Preparation
		How Many Samples to Serve
		Warm Up and Presentation of Samples
		Ensuring Panelist Safety
Chapter 9 – Selecting, Training, and Maintaining Panelists
	Panelist Selection
		Understanding Panelist Differences
		What if You Have a Low-Acuity Panelist?
		How Many Panelists Do You Need?
	Panelist Training
		General Knowledge and Skills
		Brand Training
		Flavor Training
		Attribute Training
	Panelist Maintenance
		Upkeep Training
		Maintaining Panelist Motivation
Chapter 10 – Product Release Panels
	Developing Brand Targets
	Testing Packaged and In-Process Beer
		Assessing Bright Tank Beer with TTT Spot Checks
		Monitoring Additional Process Points
		Maintaining Panelist Focus
	Product Release Action Standards
		Verify Results
		What Next If a Batch Has Failed?
Chapter 11 – Beyond Beer Release
	Maintaining a Beer Library
	Determining Shelf Life
		Shelf Life Sensory Testing Challenges
		Shelf Life True-to-Target Test
Chapter 12 – Applying Sensory to Recipes and Ingredients
	Raw Material Sensory Testing
		Malt
		Hops
		Yeast
		Water
		Carbon Dioxide
		Other Raw Materials
	Recipe Adjustment
	Process Adjustment
Chapter 13 – Building New Beers
	Defining and Shaping a New Brand
	Designing Your Product Development Process
	Building a Target Profile
Chapter 14 – Blending Wood-Aged Beer
	Sending Beer to Wood
	Treating Oak as an Ingredient
	Tasting In-Process Beer
		Taking Notes
		Using Multiple Tasters
		Logistical Considerations
	Blending Beer
		Different Approaches to Blending
		Tasting Warm, Flat Beer
	Finding Your Philosophy
Chapter 15 – The Road Ahead
Appendix A – Rank-Sum Test Statistical Tables
Appendix B – Triangle Test and Tetrad Test Statistical Tables
Appendix C – Sample Ballots for Sensory Tests
	Product Release True-to-Target (TTT) Test
	Shelf Life True-to-Target (TTT) Test
	Bright Tank Spot Check True-to-Target (TTT) Test
	Acceptance (Hedonic) Test
	Preference Test
	Ranking Test
	Description Test
	Single Attribute Scaling Test
	Triangle Test
	Tetrad Test
Bibliography
Index