Sensory Analysis

Cynthia M. Schultz BSc, MBA, PMP, Microbiologist Quality Program Manager

What is Sensory Analysis?

Sensory analysis is the most effective way to identify, analyze and interpret key components found across the beer production industry. This is a very important quality tool we use to ensure FBC is rolling out the highest quality “true to brand” products to our consumers.

Using our mouths and noses as instruments, we can perceive 4 basic senses of taste - sweet, salty, sour and bitter with an acute sense of smell directly tied in. We also experience trigeminal sensations such as burning, cooling and tingling.

Did you know? There are upwards of 1,000 aromas and flavors in beer! Beer rapidly moderate toward 98.6°F when placed in the mouth. Our immediate salivary response to each beer’s unique level of acidity, alcohol content and CO2 level can influence the entire process of sensory perception.

Procedural Information

When we perform sensory analysis, we follow this same procedure every time. During our evaluation, we will record our observations on the sensory analysis template while referencing the ASBC aroma/flavor wheel and hop wheel.

First, we pour the beer into a clean clear glass observing for color, clarity, head and carbonation.

Next, we will analyze the aroma of the beer assessing the aromatic characters from the malt, yeast and hops.

Finally, we will taste the beer evaluating the flavor, body, mouthfeel, alcohol level, hop profile and finish.

COLOR/CLARITYHEAD/CARBONATION

AROMA/FLAVORBODY/MOUTHFEEL

HOP PROFILE/FINISH

COLOR & CLARITY

The color of beer is measured at FBC using the Standard Reference Method (SRM) which is linear to degrees Lovibond. The color and clarity is very important for quality and consistency as each range correlates to a certain beer style. Color is largely based on the malts used in the grain bill. Some beers are made to be crystal clear and others hazy - depending on the style. Always ensure the beer being tested is “true to brand” (individual product) and fits within it’s style.

HEAD & CARBONATION

Carbonation is important to both enhance the flavor characteristics of the beer and support a denser, creamier head with lasting bubbles. A higher carbonation level help clear the palate and create an impression of a lighter-bodied beer.

The presence of a stable head aids in the release of aromas and intensifies flavors that would otherwise be locked inside the beer. Generally, an approximate one inch head is appropriate, although some styles may display more or less.

AROMA & FLAVOR - Building Cognitive Memory Banks

• Create an aroma impression by deeply inhaling, followed by 2-3 short sniffs• Take a small sip and allow to sit on tongue for a moment, then swallow• Allow approximately 1 minute between samples to readapt sensory receptors• Taste less robust and flavorful samples before highly flavored samples,

identification assistance may be measured by SRM, IBU and ABV respectively.

Sensory Analysts sharpen their skills over time in order to recognize and identify aromas and flavors creating a linear relationship across unique descriptors. The ultimate goal is to form beer character profiles matching each brand (unique product) and it’s respective beer style.

Malty: Typical Flavors

“Brewhouse” AROMAS & FLAVORS – Malt & Hops

Standard Malt Characteristics: Cereal, Grain, Sweet, Nutty, Malty

Caramel/Color Malt Characteristics: Caramel, Toffee, Nutty, Slightly Burnt

Roasted Malt Characteristics: Burnt, Bitter, Coffee

Aroma/Flavor Hops – associated with oils (from hop cone)

Bittering Hops – associated with alpha acids (from hop resin glands)

AROMAS & FLAVORS - Fermentation By-Products

Creamed corn, vegetable, oysters, tomato juice, carrots. S-methyl methionine (SMM) remains in malt - converts to Dimethyl Sulfide (DMS) during the boil. Cheesy, sweat socks. Formed as hops get old, particularly when the alpha acids degrade (organic acid) = Isovaleric acid.

Banana – fruity, apple, perfume, solvent, nail polish remover. Formed as a reaction of the alcohol group and acid group in yeast cell. Esters Iso amyl acetate (Fruity) and Ethyl Acetate (Solvent).

Butter – butterscotch. Formed during yeast growth in fermentation when the yeast has to make a specific amino acid called valine = Diacetyl.

Sulfur – rotten eggs, burnt rubber, matches. Formed as an intermediary in amino acid metabolism occurring as yeast produces sulfur containing amino acids.

FLAVORS – Maturation

Papery, wet cardboard, stale. Formed during oxidation of linoleic acid creates trans-2-nonenal (Aldehyde), very low flavor threshold (1 ppb), oxygen and light promotes reaction.

Cooked breakfast cereal, oxidized. Formed when product is over pasteurized (compounded by oxygen uptake) forming oxidation.

Nutty, toffee, honey, green apples (Aldehyde). Formed from the degradation of amino acids, oxidation of higher alcohols, oxidation of isohumulones (hops), oxidation of lipids, oxidation of ethanol (Acetaldehyde).

AROMAS & FLAVORS – Microbial

Cloves (eugenol, 4-vinylguaicol), Acidic (lactic, acetic acid), Diacetyl, DMS, Sulfur, Phenolic, spicy. Formed primarily by wild yeast and deliberate in some beer styles.

Sour, vinegar, sour milk, acetic, lactic acid, acidic. Formed by beer spoilage bacteria, lactic acid bacteria - Lactobacillus & Pediococcus, produce lactic acid and acetic acid (only Lactobacillus).

Buttery, butterscotch. Formed by beer spoilage bacteria Lactobacillus and Pediococcus, wort spoiling bacteria Enterobacteriacea.

Cooked vegetable, corn, olives, oysters. Formed by wort spoiling bacteria and often grow in plate heat exchangers.

Sulfur, rotten eggs, mercaptan. Formed by wort spoiling bacteria and beer spoilage bacteria.

BODY & MOUTHFEEL

Mouthfeel applies to trigeminal sensations experienced inside the mouth and throat. Finely carbonated beers tend to have a creamy mouthfeel, lagers may have a crisp effervescent quality and stouts may seem soft. Warming, carbonated, astringent, metallic, mouthcoating, alkaline are types of mouthfeel descriptions.

Body applies to the weight, fullness or thickness of a beer. A pilsner may be described as light-bodied, IPA may be considered medium-body and a doppelbock may be reported as full-bodied.

Using descriptors such as crisp, flat, full, gassy, light, sharp, smooth, thin, thick, vinous (winey), viscous, watery are helpful terms for capturing the essence of the mouthfeel and body of a beer.

Note the level of alcohol you experience and if it is true to brand/beer style.

HOPS!

There are two main hop types - bittering and aroma/flavor. Bittering hops have a higher concentration of alpha acids which are responsible for a majority of the bitterness in beer. Aroma/flavor hops yield a lower concentration of alpha acids (5% or less) and are the primary contributors of hop aroma and non-bitter flavor.

Bittering hops are boiled for a longer period of time (~60–90 minutes) to maximize the isomerization of the alpha acids. The degree of bitterness will depend on the degree to which alpha acids are isomerized during the boil. International Bitterness Units (IBUs) will be reflected as the quantifiable bitterness in each beer. Aroma/flavor hops are added in the kettle near the end of boil as the non-bitter flavor and aroma of hops come from the hops essential oils - which tend to evaporate. Adding these types of hops that contribute to taste in the final 30 minutes of boil or those that contribute to aroma in the final 10 minutes of boil. Aroma hops are also added at the end of fermentation – known as dry hopping – which adds significantly to the hop aroma.

Hop Wheel = Individual Hop Aromas/Flavors

FINISH & Almost Finished!

To end your analysis, describe the finish and/or aftertaste along with your overall impression of the brand/style evaluated. Your sensory analysis of a brand will essentially be complete when you have recorded all your observations, overall impressions and suggestions/comments on the template provided.

Now it is time to have a professional and comprehensive discussion across all other members of the sensory analysis panel. Compare analysis documentation for common themes - isolating any issues and gathering all intelligence able to be extracted from the sensory analysis completed by each member. This is the main focus of performing the sensory analysis – to fine tune and perfect each brand.

Remember when it is time to move onto the next brand, make sure you cleanse your palate with a drink of water and/or eat a saltine cracker if needed.

Your sensory analysis of a brand is complete when you have recorded all observations, overall impressions and comments.

Now it is time to have a professional and comprehensive discussion across all other members of the sensory analysis panel. Compare analysis documentation for common themes, isolated issues and gather any intelligence able to be extracted from the sensory analysis performed by each member. This is the main focus of performing the sensory analysis – to fine tune and perfect each brand.

Remember when it is time to move onto the next brand, ensure to cleanse your palate with water and/or saltine crackers.