Industry All Access
| Author | Randy Mosher |
|---|---|
| Format | Video |
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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.
Sweet, bitter, sour, salty, umami... or poison? A wide world of taste receptors and bacteria throughout our body tell our brains more than we realize about what we ingest. How do taste thresholds work—how much is too much? And what’s a “supertaster”?
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