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.
Having different kinds of receptors means that our brains get different kinds of information about what we smell. The two main types are orthonasal and retronasal—and they combine for a more complete picture. What role do enzymes such as glycosides play in this process? How does our semantic structure come into play—and how can we develop that structure? What role does habituation play?
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