Kvasny Prum. 1968; 14(4): 81-85 | DOI: 10.18832/kp1968011

Organoleptic tests of beer, part I. testing methods.Peer-reviewed article

J. CUŘÍN

Selecting one of several existing organoleptic beer testing methods it is always necessary to take into account the final aim of the test and to process accordingly its results. Methods restricted to ascertaining differences in taste of compared marks of beer provide very reliable results, whereas methods requiring fine classification by applying several qualitative and quantitative criteria are too sophisticated and exacting. Quality of beer - seen as a complex of many components - can be best expressed by point system. Questionnaires should be used to evaluate the popularity of beer. The so called preference scale can be recommended, too. The last two methods can be combined with the pair or triangle methods.
(In Czech, English summary only)

Keywords: sensory analysis, beer, methods

Published: April 1, 1968