D. O. Letcher (1), L. GUERDRUM (2);
(1) Paha Hills Inc., Wheaton, IL, U.S.A.; (2) New Belgium, Fort Collins, CO, U.S.A.
The ASBC Sensory Subcommittee has recently produced an updated model for describing beer flavor that is scientifically aligned with the sensory research of the last three decades and accounts for new complexities in brewing science. The authors validated, updated, and recategorized the flavor-active chemicals catalogued in the ASBC Beer and Hop Flavor Databases into a format consistent with the original Beer Flavor Wheel with primary, secondary, tertiary, and quaternary levels that grow in complexity. Nevertheless, a two-dimensional model remains an insufficient format for making this information actionable; to address this problem, the information has been restructured to allow for the easy transmission of vital information like attribute origin, threshold level, and reference. For the first time, the entire picture can be accessed with the click of a button, giving the user the ability to utilize the information as a multidimensional training and troubleshooting tool. The web-based model displays a computer generated, graphical representation of the flavor wheel with links to the ASBC Beer and Hop Flavor Databases. By providing both graphic and text search functionality it allows users to dive deeper into beer flavor.
Lindsay Guerdrum received a B.S. degree in biochemistry and molecular biology from the University of New Mexico in Albuquerque and an M.S. degree in food science and technology from the University of California, Davis. While at UC Davis she focused on malting and brewing science under Charles Bamforth, working on gluten-free beer research. She began employment at New Belgium Brewing Company in 2011, where she is currently a sensory analyst. She has served on the ASBC Sensory Technical Subcommittee for three years as the Sensory Chair and Gluten-Measurement Subcommittee Chair.