Broadcast Date: August 28, 2024 | 12:00 pm - 1:00 pm Central
View On-Demand WebinarPlease note that this webinar is available on-demand only for members of ASBC. Not a member?
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Webinar Summary
An intensely flavored IPA delivered to a customer who dislikes bitterness, or a Pale Ale mistakenly served to someone who ordered a lager isn't just cringy—it's bad for business! Fortunately, effective staff training can mitigate these issues while enhancing employee engagement and increasing beer sales. This session will address how flavor training can enhance customer interactions, and how new training techniques can fit within the constraints of a taproom. You'll leave ready to implement these techniques in your brewery to transform your team’s confidence and boost your bottom line.
Learning Objectives
Attendees will learn the following:
- Enhance employee engagement with flavor training
- Understand the importance of flavor training
- Learn pragmatic techniques to train staff on YOUR BRANDS
Presenter
Lindsay Barr
DraughtLab |
Lindsay Barr is the Founding Partner and CSO of DraughtLab and Adjunct Sensory Professor for the UC Davis Master Brewers Program. She’s spent her career building sensory programs and has worked with hundreds of breweries to implement their own. With DraughtLab she has published multiple industry-standard lexicons like the Beer Flavor Map and has made Sensory science accessible for companies of all sizes and levels of expertise. Along with her daily work, she is involved in the brewing industry as an international beer judge, instructor for the Siebel Institute, and author of seven ASBC Sensory evaluation methods. She believes flavor is the most important factor in determining food and beverage quality and has set her sights on continuing to develop tools focused on helping businesses use their senses to inform everyday production decisions. |
