BO14 – How to develop a sensory quality control policy in a small brewery
Full programme
BO14 – How to develop a sensory quality control policy in a small brewery
Tuesday, 23 May. 10:15 to 11:45
Qualification:
Technical/Brewing
Description:
Quality control, management and assurance is key to improving consistency in small, but growing, breweries. One of the key aspect is sensory, as senses is what appeals 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 stability of the product, loyalty of the consumers and turn them into ambassadors.