Sensory training is often the unsung portion of a beer training curriculum. The basics of beer styles, brewing process, and keeping and serving beer are commonly taught to incoming staff and the public. However, the more nuanced aspect of sensory training (aside from off flavors) might be neglected as a “nice to have.” This session will discuss practical strategies for sensory program implementation as a regular part of taproom training and training opportunities for the public. Sensory training not only provides a tangible way for taproom staff to connect with beer and determine approaches for conveying its elements to customers through sensory elements, but also creates a more savvy, engaged customer. Partnerships with hop and grain growers, restaurants, and farmers’ markets can help elevate the sensory training experience.

Learning Objectives:

• Learn to create accessible sensory training tools for all levels of employee interest and motivation
• Discuss how to organize engaging hands-on sensory learning opportunities for employees and customers