Kvasny Prum. 1988; 34(11): 321-325 | DOI: 10.18832/kp1988044

Application of sensorial beer analysis results.Peer-reviewed article

J. CUŘÍN

The sensorial analysis performed by the special trained commission gives the correct description of beer taste. However, the customer's reaction to this beer can be different. Since the customer's requirements are of the main importance for a beer sale, it is necessary to determine the beer characteristic according to the customer's response. After that the commission has to compare the real and requested characteristics of each beer tested. Each beer that has good sale can be considered for that of the good quality. Therefore, the sensorial quality of beers with different characteristics cannot be correctly compared. The beer prosperity can be made only when one beer characteristic is taken as the base for a comparison. The result of the subjective sensorial analysis can be used for an evaluation of the beer quality only after the correction with the result of the objective sensorial analysis.
(In Czech, English summary only)

Keywords: beer, character, quality, sensorial analysis

Published: November 1, 1988