ABSTRACT
This chapter describes what sensory analysis is, the role of sensory analysis in the brewery, and requirements for achieving successful sensory testing. The brewing industry has the advantage over other industries in that it already has an established vocabulary and set of training aids to help build sensory programs in breweries. Where employed, the role of sensory analysis in the brewery is varied; there are many uses for sensory in QC and quality assurance (QA) programs as well as research and development (R&D), new product development (NPD), and consumer research. The chapter provides guidance as to best practices for sensory analysis in the brewery regardless of size. It outlines the health and safety and the ethical and legal considerations of testing alcoholic beverages, including existing professional codes of conduct, the selection and consent of assessors, and the safety of test samples, procedures, and test facilities.
