Transcript MillerCoors PowerPoint 2007 Template

Brewery Sensory Evaluation
ASQ Milwaukee
September Meeting
David Gunn
7/18/2015
ASQ Sensory Evaluation
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Overview of the Brewing Process.
Where and why sensory is conducted.
Quality challenges.
How we evaluate beer.
Hands on Sensory Evaluation.
The Brewing Process
• Brewhouse:
– Milling
– Mashing and Lautering.
– Kettle Boil.
• Fermentation:
– Cool and Oxygenate wort.
– Pitch yeast.
– Yeast Converts sugars to CO2 and Ethanol.
• Aging:
– Centrifugation and Primary filtration.
– Allow ~7 days to allow flavors to mellow.
• Package Release:
– Final Filter.
– Set Carbonation Levels.
The Sensory Program
• Brewhouse
– Incoming water
– Liquid Adjuncts.
• End of Fermentation.
• Aging.
– At day 2.
– After 28 days.
• Package Release
– Positive Release, N=5.
– CO2 and Diluent.
• In Package.
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Tests Used at MillerCoors
• Brewhouse Waters, EOF and Package Release:
– GO – NO GO, N=1-5.
• Aging:
– GO – NO GO with comments, N=5.
• Rechecks:
– Triangle Test
• In Package:
– Flavor Profile, N>10.
– Quantitative Descriptive Analysis, N=10-12.
Sensory Challenges
• * Getting panelists to come to taste *
• Training and calibration
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3 months to train a Basic Taster.
Additional 6 months for Advanced tasters.
Requalification every 6 months and annually.
TVS Monthly.
• Panelists are human.
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Illness.
Recent meal.
Sensory Fatigue.
Bad days.
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How To Taste Beer
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Coat sides of Glass
Swirl to release aromas
Take 3 short sniffs.
Take 1 long sniff.
Inhale, hold breath, take about ¾ ounce into
your mouth & coat tongue, swallow and exhale
through your nose.
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The Fun Part
• Spikes.
• Triangle Test.
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