Speaker
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Lindsay BarrFounding Partner & CSO, DraughtLab Sensory SoftwareLindsay is the CSO and Founding Partner of DraughtLab Sensory Software where she works with food and beverage companies to apply tasting data to inform Product Development and Quality Control. Lindsay got her start at New Belgium Brewing Company as the Sensory and Consumer Research Specialist. For five years she served as the chair of the American Society of Brewing Chemists Sensory Committee where she led a team of experts in publishing seven new globally adopted sensory evaluation techniques. She holds a B.S. in Biochemistry and Molecular Biology from the University of New Mexico, and a Masters in Food Science and Technology from the University of California, Davis. Through DraughtLab, she’s helped make sensory accessible for companies of any size and has set her sights on continuing to develop sensory tools to inform everyday production decisions.
Building a Sensory Program from the Ground Up
The most important function of any brewery is the production and release of brands that are both free of defects and consistent with their intended flavour profile. This objective requires the application of robust quality assurance methods; but many craft brewers see their lack of time, money and expertise as insurmountable barriers-to-entry preventing them from building their ideal quality assurance program. In this presentation, rapid Sensory QC methods will be presented to highlight how the brewing industry can successfully circumvent these common challenges and build a sustainable Sensory program.
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