Free
| Author | Randy Mosher |
|---|---|
| Format | Video |
Item Included in the Following Course(s):
By applying a more holistic, brain-aware perspective on your own sensory data, you can improve your ability to evaluate beer and raise the level of your brewery’s quality control and analysis.
Why do we have chemical senses—or chemosenses—and what does that mean for how we evaluate beer? How do these senses interact with language, and with our ability to describe what we sense?
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