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​ESR Technology and Application in Beer, Combined with Human Panel | ASBC Webinar​​​​​

Questions? Contact Bryan Mowry at ASBC

Webinar Summary

This topic is of unique importance because it shows that it is possible to improve beer freshness with a simplified understanding of the sensory application and ESR technology. There is a strong correlation between the analytical results of the FI (Freshness Index) measured by the microESR instrument and the sensory panel results. Actions taken in the brewing process to optimize the FI will cause the improved sensory performance of the final product. Improvement is possible when bringing sensory and freshness index together, using ESR technology, and training the brewery's sensory panel. The Beer Freshness program analyzes in-process samples to identify specific areas for improvement. Actions are taken to increase the freshness index, and the results are beer with longer shelf life, higher drinkability, and consistent quality.

ATTENDEES WILL LEARN:​