Cassandra Liscomb (1); (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.
Sensory
Poster
The brewing industry is in need of a rapid method for wort
preparation to evaluate the extractable flavors and aromas that are
present in malt. Historically, the standardized evaluation of malt has
been limited to the measurement of physical and analytical properties
and has notably not included sensory. Previous publications in brewing
literature have documented malt sensory methods, but such methods have
not been validated in order to gain acceptance as standard methods for
the industry. Here we discuss findings from the hot-steep validation
study, where repeatability and sensitivity were measured by a series of
triangle tests. The design of the validation study dictates that the
hot-steep method proves to be repeatable if identical wort samples
prepared by two different technicians in the same laboratory are not
found to be significantly different. Similarly, the method proves to be
sensitive if two different malts prepared by the same technician in the
same laboratory are found to be significantly different. Due to the
perishable nature of wort, the study does not aim to prove
reproducibility among different laboratories. A successful validation of
the hot-steep method will lead to publication in the American Society
of Brewing Chemists Methods of Analysis, which will make it the
first method to be published in the area of raw materials sensory. This
is a significant event for the brewing industry and will undoubtedly
lead to the advancement of malt flavor research.
Cassie has worked professionally in the brewing industry since
2013, beginning as a chemist at MillerCoors in Milwaukee, WI, and
working currently in the Technical Services Department at Briess Malt
& Ingredients Co. in Chilton, WI, where she focuses on technical
projects for quality and R&D. Cassie graduated from Old Dominion
University in Norfolk, VA, with a B.S. degree in biology and then from
Michigan Technological University in Houghton, MI, with a master of
forestry degree. She has served as an official taster on the MillerCoors
Milwaukee Corporate Taste Panel, attended the Sensory Panel Management
course at the Siebel Institute of Technology in Chicago, IL, and is
currently responsible for enhancing and managing the Briess Malt Sensory
Program.
