Sensory Evaluation: Methods to Improve Your Palate and Vocabulary

All brewers use sensory evaluation as at least the primary, if not only, method to analyze their beer and determine how to improve it the next time they brew. For many, the palate sensitivity and/or vocabulary to evaluate and describe a beer is the limiting factor in determining how to improve the it. This seminar will provide detailed direction for a number of methods to improve your palate’s ability to recognize a wide variety of characteristics, as well as to develop an extensive vocabulary to describe what is being sensed.