Taste. It’s a hard subject to quantify but there’s nothing more important in the world of beer. We spend hour after hour talking about the minute details of brewing process and technique, but how much time and energy do we spend focusing on developing the most important analytical tool we have—our own palates?
In this episode, sensory expert Lindsay Barr, the former head of the New Belgium Brewing sensory program and cofounder of Draughtlab sensory software, walks through the nuances of tasting beer and the fundamentals of palate development. The conversation ranges from basics like building a ritual around tasting for evaluation and breaking down beer modalities to more advanced elements like tying emotional experience to language, moving past binary definitions, breaking through flavor assumptions, and more.
Tasting and evaluating beer is far more than just identifying off flavors, yet so many beer tasters train and focus on these negative elements without considering the need to spend equivalent (or greater) energy on the “on” flavors of beer that help a brewer understand if they’re really achieving the goal of their brew.
The conversation then turns to the challenges in tasting—variances in anosmias and sensitivities, and the changes that tasters experience over time. Palates are not static, and are constantly changing and shifting as a result of everything from life events to exercise to contextual inputs. Consumers change too, and every brewery can benefit from paying attention to that shift in the palates of the people who buy their beer.
“It is important to revisit brand flavor profiles as they change and evolve according to consumer preference, and I do think that brands really should evolve,” says Barr. “I’m not a believer that brands should just maintain as they are out of some kind of philosophical reason. I do think they need to be updated, and incremental changes should be made based on the palate of your consumers, because it is changing and developing.”
Every brewer does sensory on their own beer, every time they taste it. Admitting that we’re doing it is the first step toward developing a more thorough analytical process around it.
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