Broadcast Date: January 11, 2018 | 10:00 AM CST
View the Webinar
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.
What attendees will take away:
- How the Beer and Malt Flavor Maps can be utilized for quality assurance, new product development, and sales in any brewery or malting facility.
- The science behind the creation of the two Maps including the selection, categorization, and organization of each term.
Who Should Attend:
- Sensory Scientists
- Quality Assurance Representatives
- Beer Flavor Researchers
About the Presenter
New Belgium Brewing Company
Lindsay Barr 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.
Beer Flavor Map, 2nd Edition
By Lindsay Barr and Nicole Garneau
- Quickly learn and apply the latest brewing industry terms related to taste, aroma, and mouth feel
- Accurately communicate desired flavors for new beer brands
- Quickly identify both positive and negative flavor attributes
Available in the ASBC Store
Base Malt Flavor Map
- Prepare and describe malt characteristics accurately across the distribution chain
- Foldable version for easy shipping, portability and storage
- Includes ASBC’s Hot Steep Method
Available in the ASBC Store