One important quality control tool a craft brewery of any size can put into place is an in-house sensory panel. Learn why your brewery should have one, how to properly structure it, how to maximize the panel’s effectiveness, and how to keep this important beer evaluation program going over time. It doesn’t take much money to get one set up, but it does take planning and the right execution to make a sensory program worth doing at all. Learn the ins and outs of starting a sensory panel with Amy Todd who has lead and helped other breweries set up these programs as part of her brewery QC career. Click here for the PDF of the presentation.
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