ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Sensory Analysis-17: Sensory Production Release

ASBC Methods of Analysis

Sensory Analysis

Sensory Analysis-17
Sensory Production Release

VIEW METHOD

Summary
Production release is a sensory quality assurance check prior to a product being released for further processing (e.g., fermentation vessel or bright beer) or sale (e.g., packaged beer). The most effective and straightforward method for conducting production release, true to brand/not true to brand, is explained in this document. It may be used by breweries of all sizes to determine adherence to brand/target profiles of packaged product, bright beer, and fermenters. The use of a standardized methodology and adequately trained panelists is critical to consistent success. This method represents the scientific brewing community’s most up-to-date approach to this crucial quality control assessment, which should be considered a foundational aspect of a sensory lab in a production environment.