The sensory analysis of beer and other beverages is the first critical step in most brewery QC programs, and it is important that those evaluating are able to perceive the sometimes-subtle flavors, aromas and textures common to most beers.

When we developed the Siebel Institute sensory kits, we chose a liquid format for the sensory compounds rather than using a powdered form. This allows the compounds to be self-mixing as you add beer to a pitcher containing the compound. Importantly, the liquid format also allows the contents of the vials to be accurately measured using an automatic laboratory pipette, allowing for the mixing of beer samples at varying concentrations. The compounds can also be “spiked” into bottled beer that can then be resealed for service as scheduling permits.

With all this flexibility in how Siebel sensory standards can be used, we have created a range of resources to allow those conducting sensory training to tailor their use to fit the needs of the taste panel.