In lieu of the normal training session activities that I normally give my panel on Thursday mornings, I decided to switch it up a bit today and present them a number of IPAs to judge. Each one was purchased from a local grocery store or specialty beer/wine store, and was tasted blind by the panel of 11 tasters. I asked them to throw out any term or descriptor they could think of, and when we finished with that I went around the room and asked them express their preference for each sample on a 1-10 scale (10 being the best beer they’ve ever had). Below are the terms that were used for each sample, as well as the average rating and the range of ratings given for that sample. I’m assembling them here in order of “worst” to “best”.
TWITTER-TRACKER!!!
- The last of three articles covering how to train a panel for descriptive profiling. Very thorough sensory science! bit.ly/1OcZlST 1 year ago
- Part 2 of how to train a taste panel for descriptive profiling. Post's topic: intensity training and lexicon dev. bit.ly/1SxZYxw 2 years ago
- Interested in how to elevate your taste panel's abilities to Over 9000? The long road to Descriptive Profiling: bit.ly/1quNAS9 2 years ago
- A new article on #beersensoryscience?! Yup. Reviews a paper on hop flavor loss in packaging/storage. wp.me/p1b9As-9Q 2 years ago
- Announcing a Beer Flavor workshop for Seattle Beer Week (at Pyramid) by resident sensory expert from CBA. May18th bit.ly/Z08kNx 4 years ago
Useful Links:
Professional and Educational Links:
The Society of Sensory Professionals
American Society of Brewing Chemists
Master Brewers Association of America
Siebel Institute
Institute of Food Technologists
Institute of Brewing and Distilling
University of California at Davis Department of Food Science and Technology
Oregon State University Department of Food Science and Technology
American Brewers Guild
Beer Blogs:
The Brewing Technology Blog
Beervana
Blog About Beer
Brewpublic
Blog o' Beer
The Beer Scribe
Brew Science Homebrewing Blog
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Wordpress.com
BeerSensoryScience RSS Feed
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