Abstract
The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between various beers (of the same style). However, consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide constant quality of finished products, but also to ensure the quality of different raw materials (water, malt, hops) and to minimize the influence of the production process on final quality of beer.
Highlights
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Tionally,bottles if moreand than one package of the same beer glassware is to be served to the panelists, it is Namely, flavors and smells in one bottle can be significantly different than the ones in another bottle so it is better to mix it up and make a uniform serving [4]
The goal of every training program is to recognize the possibilities for every beer sensory panelist and to help him achieve his maximum in distinction as much flavors and smells as possible
Summary
To ensure the quality of raw materials and of finished products, sensory analysis should be a mandatory tool. It is a method of evaluating beer quality by using only the senses of an individual panelist. There are several steps in the brewing industry that should be monitored to ensure a quality beer: 2. Determining quality in the food industry, especially in brewing, is very hard, since consumers have a different viewpoint on what a quality product means for them. In order to have a satisfied consumer, it is important to deliver a product free from defects, consistent with all previous batches with a corresponding sensory profile [9]
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