A Practical Approach to Describing Malt Flavors

IMG_5393Are you going to be at HOMEBREW CON 2016?! If so, join Bob Hansen in Room 307-308 on Friday, June 9th from 3:15 pm to 4:15 to discuss a practical approach to describing malt flavors — an approach based on methods I’ve been working with the Sensory Technical sub-committee of the American Society of Brewing Chemist (ASBC) to develop.

This talk is geared toward homebrewers with any level of experience, from curious beginners to expert veterans. There is something for everyone!

Now, more than ever, is an exciting time for raw material sensory! 2016 is on track to mark the first year that the brewing industry will have standard methods to perform sensory evaluation on raw materials. Separate methods for malt and hops are currently in the process of being validated by the Sensory Technical sub-committee of the ASBC. I have had the honor to be the chair of the group that is developing the method for malt sensory and will be presenting on this topic at the World Brewing Congress in Denver this August.

By the end of the talk Bob is giving at HOMEBREW CON, attendees will have the following:

  • A basic understanding of what sensory evaluation is and how malt flavors are generated
  • An awareness of malt sensory applications for maltsters, brewers and homebrewers
  • Practical tools for performing at home malt sensory evaluations:
    • Standard method of wort preparation (Hot Steep method – currently being validated by ASBC Sensory Technical Subcommittee)
    • Malt sensory lexicon – descriptive terminology used to communicate malt sensory perceptions
    • Explanation of how to perform sensory evaluations and record meaningful, qualitative data
  • Tutorial on how to create a sensory profile diagram – excellent tool for illustrating sensory perceptions and making comparisons

malt sensory

Seminar Details:

Sensory Evaluation of Specialty Malts: A Practical Approach to Describing Malt Flavors
Speaker: Robert Hansen on behalf of Cassie Liscomb
Friday, June 10 | 3:15 pm – 4:15 pm
Room: 307-308 (seats 800 people)

About Cassie Poirier

Cassie PoirierCassie earned a Bachelor of Science in Biology from Old Dominion University, Norfolk, VA, and a Master of Forestry from Michigan Technological University, Houghton, MI. Prior to joining Briess, Cassie was a Chemist at MillerCoors providing support to the Hop and Cereal Chemistry Labs. She performed pilot malting and RVA testing for their barley breeding program along with EPR/ESR analysis for flavor stability monitoring. During her time at MillerCoors, she also served as an Official Taster on the Milwaukee Corporate Taste Panel. In July 2015 she attended the Sensory Panel Management course at Siebel Institute of Technology in Chicago, IL. In her current role at Briess, she provides technical support services for quality assurance, quality control, and R&D projects. Cassie has also taken on the responsibility of enhancing and managing the Briess Malt Sensory Panel.

Posted in Events, On the Road, Technical & QC | Tagged , , , , , , , .
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