“USING THE SENSES FOR BREWERY OBSERVATIONS AND PROCESS CONTROL”

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“Using the Senses for Brewery Observations
and Process Control”

Article Release for Brewmasters & Beverage Makers
by David Kapral, Founder/CEO: Brewing Consulting Services, LLC

Sponsored By PRO Engineering / Manufacturing Inc.

Article Excerpt:
“The senses referred to are Sight, Sound, Touch, Taste and Smell.

They are powerful allies for process observation and control with encouragement, training and proper application in the brewing environment! Brewers have keen senses, and this is obvious when participating in taste panels with BJCP certified judges who taste a multitude of brewed products.

 

The purpose of this paper is to discuss actively using those senses during the actual brewing process, well before packaging. Our goal is to find problems, to ensure processes operate as we believe they should, and to monitor that our ingredients and output taste, as we believe they should.

A quote shared: “There is no replacement for knowing how your equipment (and beer) should sound, look, feel, smell or taste. As part of the training I do here, I try to impress upon everyone that they will probably know when their equipment starts going bad because “something” will be different, and that’s the best time to call maintenance.” Abraham Kabakoff, Dipl.Brewmaster…”

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