Display Title

​​​​​Elevating Sensory​ to Drive Quality Decisions

A Full Day Workshop​​​

Overview

Date & Time: August 21, 2024 | 7:30am - 4:00pm
Location: Hilton Minneapolis, 1001 S. Marquette Ave., Minneapolis MN

Please Note: This workshop will be held the day following the World Brewing Congress (WBC) at the Official Congress Hotel. This workshop is not affiliated with WBC.

Description

Discover how to elevate your sensory programs to the next level! This one-day workshop will focus on advanced sensory methodologies, statistics, and problem solving in and interactive and collaborative format. Learn ways to use sensory data to influence quality and brewing decisions.

Key takeaways/objectives:

• Understand how to use various sensory methodologies to create an ideal test design, collect and interpret the results, and report conclusions.
• Learn how to consider and work around real-world obstacles when designing sensory analyses.
• Learn to implement advanced sensory methodologies.
• Connect sensory results to various quality parameters to make the best decision.

Is this workshop right for me?

This workshop is for you if you...

• Have a baseline understanding of sensory science.
• Are responsible for executing sensory or quality tasks.
• Want to learn how to elevate the current sensory program at your brewery.
• Want to utilize sensory results to make business decisions.

Workshop Organizers

• Janelle Harmon — Sensory Services Manager, Molson Coors Beverage Company
• Tiffany Pitra — Senior Sensory Manager, Yakima Chief
• Samantha Bennett — Brewery Scientist and Sensory Manager, New Glarus Brewing
• Ashley Hale — Sensory and Brewing Manager, Yakima Chief Ranches
• Lindsay Kirchner — Senior Scientist - Hops, Kalsec
• Becca Ransohoff — Quality Supervisor - Brewing, The Boston Beer Company
• Lindsey Rubottom — Quality Manager, Hop Valley Brewing Company

Schedule

**This schedule is preliminary and is subject to change**

Time	Session Type	Session Description & Speaker
7:30am - 8:00am	Coffee & Tea	Introductions
8:00am - 8:30am	Keynote	The Importance of Sensory to a Quality Department Nese Tulay, Cargill Leader of Sensory and Consumer Sciences Team, North America Sensory evaluation is a crucial factor in meeting consumer expectations and can provide a competitive advantage for companies. This session will examine methods for integrating sensory evaluation into quality management to ensure that products meet and exceed consumer expectations.
8:45am - 10:45am	Workshop	Creative Ways to Execute Sensory Testing in Less-Than-Ideal Situations Janelle Harmon, Sensory Services Manager, Molson Coors Beverage Company Tiffany Pitra, Senior Sensory Manager, Yakima Chief​ & All Workshop Organizers This interactive session will get you thinking, problem-solving, and collaborating with other sensory professionals. You will explore testing methods suited to real-world scenarios and learn approaches for making the best out of less-than-ideal testing conditions.
11:00am - 12:00pm	Presentation & Workshop	Introduction to Advanced Sensory Testing Methods Martha Calvert, Sensory Manager Colorado State University's Agriculture Experiment Station, Spur This session will delve into advanced sensory testing methods and visualizations that often can appear intimidating. We will cover the deep statistics that explain advanced multivariate statistical visualizations, including principal component analysis and preference mapping, and other sensory techniques such as sorting tasks, text mining, and more.
12:00pm - 12:45pm	Lunch
12:45pm - 1:45pm	Presentation & Demonstration	Statistics Review and Data Reporting Ricky Molitor, Assistant Sensory Manager Sensory R&D, The Boston Beer Company
2:00pm - 3:00pm	Demonstration & Case Studies	Problem-solving using Sensory and Quality Daniel LePage Director of Quality Creature Comforts Brewing Company​ Sensory evaluation and the various issues it has illuminated at the regional craft production scale will be explored. This will include numerous insights seen from areas such as raw ingredients, dry hopping, cold crashing, aging, and market storage.
3:15pm - 4:00pm	Case Studies	Sensory Success Stories Becky Doege, Molson Coors Beverage Company​ Honey Derived Off-flavors in Beer Off-flavor in package release and final product was found via sensory analysis. With a deep dive into raw material preparation, root cause was found to be honey.   Sam Bennett, New ​Glarus Brewing Company New Glarus Brewing Malt Quality Program At New Glarus Brewing, we have combined 2 ASBC Sensory Methods – 13 Difference from Control and 14 Hot Steep – into a powerful malt quality program. This program has given us the ability to augment CoA data with relevant, practical, and repeatable wort data from hot steeps. We now have the tools to detect a variety of quality issues before we brew and the language and experience to communicate with our suppliers in way that helps both teams get better. Matt Denny, Surly Brewing Co.​ Building and Maintaining a Beer Library Broadly speaking, a beer library is a quality control measure, but it is especially important for sensory analysis. We'll look at space and conditions required for properly maintainted beer library, and applications. Beyond sensory, beer libraries are also useful for addressing customer complaints, microbiological checks, quality control checks, retrospectives, shelf-life testing and so on.
4:30pm - 5:30pm	Networking/Informal Tasting	Optional Social Hour @ TBD Brewery​

Registration

Rates

Included in Tuition

• Lectures and discussion-based learning
• Case studies & scenario-based problem-solving
• Morning beverages, lunch, and refreshments during breaks

Not Included in Tuition

• Lodging
• Transportation
• Social hour food and beverages

Logistics

Location

Hilton Minneapolis
1001 S. Marquette Avenue
Minneapolis, Minnesota 55403
Room: TBD

Lodging

If you are attending the World Brewing Congress and are staying at the Hilton, you can simply extend your stay by a day. Be sure to update your hotel reservation before July 22 to get in on the WBC hotel block rate.

If you are NOT attending the World Brewing Congress, you can get the WBC reduced hotel rate if you book before July 22 and tell the hotel that you are part of the World Brewing Congress hotel block.

There are many other hotel and AirBnB or VRBO rentals available in Minneapolis as well.

Transportation

Airport:MSP, Minneapolis - St. Paul International Airport (MSP) makes the Twin Cities an easily accessible destination. When you fly into MSP, you'll find yourself just 15 minutes from the Downtown Hilton, our host hotel.

Public Transport: Metro Transit offers light rail, bus, and mobility options to get in and around Minneapolis. The Blue Line runs from MSP to downtown Minneapolis, and public transport is a convenient way to tour local destinations. Rates are $3.50 or less! Visit the Metro Transit website for information on routes, schedules, and ticket prices.

Voted the Most Bikeable City: Minneapolis, MN, was ranked the most bikeable city in the U.S., according to a 2023 study. Take advantage of over 51 miles of urban trail systems by utilizing available bike-share options.

Cancellation Policy

Meeting cancellations MUST be made by email (asbcmeeting@scisoc.org) and received no later than July 23, 2024. Cancellations received by this date are subject to a $75 processing fee. Registration and ticketed event cancellations received after July 23, 2024 are NOT subject to a refund. ASBC reserves the right to cancel the course if a sufficient number of registrations are not received by July 23, 2024. If ASBC cancels this course, your registration fee will be refunded in full. In the event ASBC cancels the course ASBC is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this event, you agree to the cancellation and refund terms and conditions.