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Brewing Quality: How to Start Up Your Sensory Panel

No brewery is too small or too short-handed to get a sensory panel going, and the education and expertise gained can be invaluable to the business. Here’s how to get your panel off the ground.

Jessie Smith Dec 8, 2022 - 12 min read

Brewing Quality: How to Start Up Your Sensory Panel Primary Image

Photo: Joe Stange

“Beer quality is a marathon, not a sprint.”

I’ve heard this phrase a million times in my career. But what does it actually mean? To me, it represents the idea that quality is never finished. It’s a continuous aspect of brewing, and it demands to be addressed daily.

Some attributes of brewing are quantitative—gravity, pH, IBUs, SRM, ABV, and so on. These are all numbers that can give you a tangible idea of how your beer is doing. They can tell you if you’re seeing changes in your malt and hops or if you’re missing your final gravities.

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Jessie Smith is quality manager at SingleCut Beersmiths in Clifton Park, New York.