The human perception of flavor and aroma is incredibly complex and impacts daily decision making in the brewery. No amount of elaborate equipment can replace the valuable human tasting experience and a sensory program can offer a powerful quality check on your outgoing beer and beermaking process. Building a Sensory Program will discuss specific testing protocols, techniques, taster training, maintaining a panel, and necessary equipment. Learn about different testing methods, data use, and how to use sensory to adjust recipes and build or blend new beers. There is much that a small brewery can do to improve the quality of their beer using resources already at their disposal. A thoughtful, well-designed sensory program is an essential component of brewery quality control. It will ensure beer tastes the way it was designed, time after time. The commitment to high-quality standards set during development can help prevent flavor drift or even a recall. Building a Sensory Program will provide the reader a bedrock for an intelligently designed quality sensory program. Based in Chicago, Pat Fahey works for the Cicerone(R) Certification Program managing exam content, developing educational material, and administering training across the nation. Pat also regularly speaks at conferences, judges at the Great American Beer Festival, and contributes as a member of the Beer & Food Working Group. In May of 2013, he passed the Master Cicerone(R) exam, becoming one of 16 Master Cicerones in the world and the youngest to ever pass the exam, and in 2014 was named one of Wine Enthusiasts Top 40 Under 40 Tastemakers.
