As many brewery professionals are well aware, sensory analysis is a complex field. Join our panel of three experts as they discuss what sensory means for small and mid-size breweries, and how outside laboratories can provide excellent support for teams of any size. Join Liz Pratt, Sensory Specialist; Karl Arnberg, Sensory Program Manager at Allagash Brewing Company; and Luci Benedict, Director of Quality Control Collaboratory at University of Southern Maine QC2 Lab as they provide a broad review of sensory tools and techniques from make-at-home spikes, to data analysis, to gas chromatography, and facilitate an interactive discussion to assist attendees with setting achievable short- and long-term goals for their sensory programs.

Learning Objectives:

Gain an understanding of the differences between sensory programs at various stages of brewery growth; Learn how to set achievable goals for your sensory program; See the support that outside labs can provide breweries of any size; Leave with the knowledge to advocate for the support (in funding, technology, and employee hours) that you need to take your sensory program to the next level