Building a Sensory Program - by Pat Fahey (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Human flavor perception is incredibly complex and impacts daily decision making in the brewery. Building a Sensory Program discusses sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to adjust recipes and build or blend new beers. This book provides the reader a bedrock for an intelligently designed quality sensory program.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Human flavor perception is incredibly complex and impacts daily decision making in the brewery. No amount of elaborate equipment can replace the value of the human tasting experience and a sensory program can offer a powerful quality check on both your outgoing beer and beermaking process. Building a Sensory Program will discuss sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to respond to consumer complaints, set shelf life, adjust recipes, design new brands, and blend barrel-aged beer. There is much that a small brewery can do to improve the quality and consistency of their beer using resources already at their disposal. A thoughtful, well-designed sensory program is an essential component of brewery quality control, helping to ensure beer tastes the way it was designed, time after time. The commitment to high-quality standards set during development can help prevent flavor drift or even a costly recall. Building a Sensory Program will provide the reader with a bedrock for an intelligently designed brewery sensory program.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A sensory program is essential to every brewery, no matter its size. In this book, Pat Fahey brings together a wealth of sensory knowledge that will positively impact the beer industry and beer quality. This book is a wonderful reference!"--Amaey Mundkur, Program Director, American Society of Brewing Chemists<br><br>"Building a quality sensory program at a brewery allows for a significant protection of the product. It aids in building the best profiles while allowing a brewery to ensure consistency throughout brewing. Building a Sensory Program is an excellent resource to take those first steps in creating quality products and maintaining them."--Annette Fritsch, Senior Director of Product Development and Sensory, Boston Beer Company<br><br>"Most successful breweries I know have a very strong sensory program and consider it the most important tool in their quality program. Pat Fahey's book covers everything you need to know about sensory analysis and how to build a sensory program. He relies on research and industry experts to dissect the biochemistry of the senses of taste and smell, and then lays out an extensive, detailed plan for building a top-quality sensory program that breweries of all sizes and types can use to improve their beer quality and consistency. It is a great read and a wonderful resource."--Mitch Steele, COO and Brewmaster, New Realm Brewing Company<br><br>"Starting or expanding a sensory panel can be costly and challenging for a brewery without clear guidance. Pat Fahey's Building a Sensory Program is a comprehensive resource that clearly explains sensory science and the details necessary for assembling a successful panel."--Karl Arnberg, Sensory Program Manager, Allagash Brewing Company<br><br>"The industry has desperately needed Building a Sensory Program for quite some time now and we should be excited that the details and approach of modern, practical, and scientifically grounded beer sensory can be accessed in a single place. Folks new to beer sensory will save months of self-directed research into dozens of unrelated sources and will understand the purposes and capabilities of a sensory program. Current panel administrators now have a volume of immediately useful information at their fingertips, and will find more than few new tips and methods to try out!"--Bennett Thompson, Quality Manager, Half Acre Beer Company<br><br>"The unerring ability to deliver to your customers exactly the beer that you promised them is the hallmark of the truly professional brewer. Only a solid and reliable sensory program can guarantee a brewery's ongoing success at brewing to target and making sure its beers are as delicious as the brewer hopes they are. Medals are cool, Instagram cred is great, but here Pat Fahey shows you how to ensure and track The Right Stuff--actual quality."--Garrett Oliver, Brewmaster, The Brooklyn Brewery; Editor-in-Chief, The Oxford Companion to Beer; Michael James Jackson Foundation for Brewing and Distilling<br><br>"When I was starting the sensory program at New Belgium in 1999, there wasn't a craft beer sensory community or applicable technical resources out there. So, while I was full of determination and enthusiasm, it was sometimes a lonely and uncertain endeavor. Pat's book, Building a Sensory Program: A Brewer's Guide to Beer Evaluation, is the culmination of the incredible progress that's been made since then and will be every sensory leader's best friend and guiding light."--Lauren Limbach, Wood Cellar Director & Blender, New Belgium Brewing<br><br>"Whether you are firing up your brewhouse for the first batch or producing well over 100,000 barrels of beer a year, Pat Fahey's Building A Sensory Program belongs in your collection of brewing books. Building a culture of sensory is crucial to every brewery's success, and this book will help you succeed. Speaking as someone who has started a sensory program at a brewery, this book will not only teach you the basics but will carry you years into the development of your sensory program."--Riley Seitz, QA/QC Manager, Surly Brewing Company<br><br>"While sensory science has always been linked with the brewing industry, its practicability within small- to medium-sized operations has not been adequately addressed until now. Pat Fahey has filled a gaping hole in sensory literature by providing information and guidance to people and programs that do not have the luxury of extra time, resources, institutionalized knowledge, or advanced statistical backgrounds. The first step to building a sensory program is to taste the beer, the second step should be to read this book."--Craig Thomas, MSc, Sensory Research Analyst, Firestone Walker Brewing Company<br><p/><br></br><p><b> About the Author </b></p></br></br>Based in Chicago, Pat Fahey works for the Cicerone(R) Certification Program managing exam content, developing educational material, and administering training around the world. Pat also regularly speaks at conferences, judges at the Great American Beer Festival(R), and contributes as a member of the Beer & Food Working Group. In May of 2013, he became the youngest person to ever pass the Master Cicerone(R) exam, and today is one of 19 Master Cicerones in the world.
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