Preparing spiked beer sensory samples using Siebel Institute Sensory Training kits

This video demonstrates how to prepare beer samples for sensory training using Siebel Institute sensory training kits. This covers the basic preparation of beer in pitchers as well as the preparation of beer in bottles using a laboratory pipette.

 

 

1. To spike your beer sample: Find the appropriate vial. The painted band around the narrow neck of the vial (the white line) means that the vial is ready to open without scoring.

 

IMPORTANT: If there is liquid above the white line in the vial, gently tap with your finger to get all the liquid to the bottom part of the vial. 

 

 

2. To open the vial, hold it with both hands, with one thumb against the narrow top section.

 

ADVICE: You may want to protect your hands from broken glass by using a paper towel, light cloth or piece of gauze when opening the vial.

 

3. Hold the bottom of the vial firmly while pushing the top section away from you with easy, even pressure. A light pressure should cleanly snap the vial open, while using too much force can cause it to shatter. 

 

4. Pour the entire contents of the vial into an empty, clean glass or container that is capable of holding the appropriate amount of beer as indicated on the kit’s outer packaging.
Add the appropriate amount of beer to the glass or container. This will yield approximately three times the flavor threshold of the compound.