Sensory Archives

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Craft Brewers Guide to Building a Sensory Panel

The Craft Brewers Guide to Building a Sensory Panel will assist breweries implement sensory evaluation as part of their quality management efforts.Read More

Seminar

Tasting from Field to Glass: Using Flavor Data to Develop Products

Craft Brewers Conference 2022Minneapolis, MinnesotaSpeaker(s): Lindsay Barr, Tiffany Pitra, Tessa Schilaty

Sensory and product development experts highlight approachable sensory techniques any brewery can use to produce innovative products.Read More

Seminar

Sensory Evaluation of New Hop Selections from the U.S. Public Hop Breeding Program

Craft Brewers Conference 2022Minneapolis, MinnesotaSpeaker(s): Kayla Altendorf, Lindsay Barr, Maggie Elliot, John Henning, Ben Smith

In this seminar, listen to the USDA-ARS research team as they explore the emerging advancements of the U.S. public hop breeding program.Read More

Seminar

Draught Beer Quality Workshop: Draught System Sensory

Craft Brewers Conference 2022Minneapolis, MinnesotaSpeaker(s): Matthew Davis, Chris Shields

The Draught Beer Quality Workshop is a collaboration of draught quality related seminars conducted by members of the BA DBQ Subcommittee.Read More

Download Listen

Contract Brewing: Production Best Practices

October 25, 2022

The Quality Subcommittee created a playlist of resources to highlight technical brewing aspects to consider when navigating contract brewing.Read More

Written By Quality Subcommittee , Brewers Association

Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

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Navigating CO2 Supply Shortages

August 30, 2022

This playlist consolidates resources on carbon dioxide supply, alternatives, quality, and safety to help members navigate supply challenges.Read More

Written By Katie Fromuth , Technical Brewing Projects Coordinator

Technical Brewing Projects Coordinator

Katie Fromuth is the Technical Brewing Projects Coordinator for the Brewers Association. Prior to this role she held the position of Quality Lab Director in the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her bachelor's degree in environmental health (2012) and master's in horticulture with a concentration in agricultural chemistry (2022). She received a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. She currently sits on the ASBC Technical Committee and served on the Rocky Mountain District Master Brewers Association of the Americas board for seven years. She's passionate about communicating the science and art of brewing and fermentation to spark in others a curiosity and joy towards this fantastic world of fermentation.

women cheersing beer glasses in vibrant taproom 1200x628 1

Engagement with Beer

August 16, 2022

Tips for engaging customers in a meaningful sensory experience with your beers through staff training, events, and knowledge sharing.Read More

Written By Taprooms Committee , Brewers Association

Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

Brewing with Hemp

Ross Koenigs

The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.