Progress in malt sensory evaluation: ASBC Hot Steep Method

Join Cassie Liscomb on Friday, October 13 at the Master Brewers Conference for her presentation on Progress in malt sensory evaluation: ASBC Hot Steep Method.

“It’s a really exciting time for Malt Sensory in the [brewing] industry. We now have a standardized wort preparation method anyone and everyone can do. In a very short amount of time, we have been able to close some of the malt flavor gaps in the industry and we are constantly working to improve this. For example, by using the ASBC Hot Steep Malt Sensory Method we have been able to create a standardized language which makes collaboration between brewers, maltsters and growers possible.” Cassie explains.

“Having the opportunity to present at the Master Brewers Conference is very rewarding to me. I am always delighted when people choose to come and listen to my presentations because I get to meet like-minded people who are interested in this work. It also opens the door for collaboration. These studies have been made possible through industry collaborations that originated from conversations at events like the Master Brewers Conference.”

Master Brewers Conference | Technical Sessions

Progress in malt sensory evaluation: ASBC Hot Steep Method.

Friday, October 13  •  1:45 p.m. – 3:00 p.m.

Cassie Liscomb, Briess Technical Service Associate

 

Abstract Body:

For the first time in the history of brewing, the industry has a standard, validated, and approved method to prepare malt samples for sensory evaluation: The ASBC Hot Steep Method. This rapid wort production method is fast, affordable, and simple enough to allow all members of the supply chain to perceive and understand malt flavor in the same medium. Learn how to perform the Hot Steep Method in your own brewery, discover its applications for your raw material sensory program, and listen to the latest information on how the Hot Steep method is being used to advance malt sensory research and understanding amongst all members of the brewing industry.

Key takeaways from Cassie’s Presentation will include:

  • Learn how to perform the ASBC Hot Steep Malt Sensory Method in your brewery
  • Understand applications of the method for your raw material sensory program
  • Discover the latest information on how the method is being used to make advances in malt sensory

 

Cassie Liscomb works in the Technical Services Department at Briess Malt & Ingredients Co. In her current role, she is responsible for developing, enhancing, and managing the Briess Malt Sensory Program. Cassie earned her B.S. degree in Biology from Old Dominion University and her Master of Forestry degree from Michigan Technological University. She began her career as a Chemist at MillerCoors in 2013, where she received sensory training and served as an Official Taster on the Milwaukee Corporate Taste Panel. Cassie has attended sensory courses at the Siebel Institute of Technology as well as Nestle USA. She holds membership in professional organizations including the Craft Maltsters Guild, where she serves as a Malt Sensory Ambassador, and the American Society of Brewing Chemists, where she is an active member of the Sensory Technical Subcommittee.

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