Description:
Quality control, management and assurance are key to improving consistency in small, but growing, breweries. One of the key aspects is sensory, as senses are what appeal to consumers who will purchase the beer. Should they drink the same beer twice, but notice some – and sometimes big – differences in the flavours and aromas, they may run away from the beer and the brewery. Developing an in-house sensory quality programme that aims at managing the beer production, identifying and understanding the potential sensory instability of the beer, and troubleshooting them, will help ensure the stability of the product, the loyalty of the consumers and turn them into ambassadors.
Moderator:
- Jana Olšovská, Czech Beer Research Centre
Speakers:
- Chris McGreger, Brewery Consultant and co-author of the “Beer Brewing Guide: EBC Quality Handbook for Small Breweries”
- Liz Pratt, Sensory Specialist
- Adrián Serrano Fernández, Funder, Cerveza Tyris