Thursday, January 11, 2018 │ 10:00 a.m. CST
Presenter: Lindsay Barr, New Belgium Brewing Company
Moderator: Cassie Poirier, Briess Industries, Inc.
Having understood the importance of applying a standardized lexicon from which beer can be described, Morton Meilgaard et al. published the first standardized beer lexicon in 1979: the Beer Flavor Wheel. This work was revolutionary, but even at its advent, Meilgaard understood that brewing science and beer flavor is not stagnant and made a call-to-action for the industry to continue the task of bringing the terminology up-to-date.
In this webinar, Lindsay Barr will present an answer to Meilgaard’s call, an updated model for describing beer flavor that is scientifically aligned with current sensory research, accounts for new complexities in brewing science and encompasses the myriad possibilities in beer flavor.
The Beer Flavor Map, and now the new Base Malt Flavor Map will be unveiled along with the methods used to develop these tools and their applications in quality assurance, new product development and sales & marketing.
Lindsay BarrNew Belgium Brewing CompanyFort Collins, CO, U.S.A.
Lindsay earned a B.S. degree in Biochemistry and Molecular Biology from the University of New Mexico in Albuquerque, NM and an M.S. in Food Science and Technology from the University of California, Davis. While at UC Davis she focused on malting and brewing science under Dr. Charles Bamforth working on gluten-free beer research. Lindsay currently manages the Sensory program at New Belgium Brewing Company and is involved in the brewing industry as the chair of the American Society of Brewing Chemists Sensory Subcommittee, Great American Beer Festival Judge and instructor for the Siebel Institute’s Sensory Panel Management course. She is also a co-founder of DraughtLab where she works as a developer of sensory software solutions for the Craft Brewing industry.
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