Sensory analysis is one of Jack’s Abby’s most important quality measures. In our laboratory, we employ all sorts of instrumentation to determine if we hit our target goals of ABV%, bitterness, turbidity, yeast attenuation, etc… However, none of these assays can appropriately convey the sensory attributes of the beer and whether or not our beer is true to target with regards to how the beer looks, smells, tastes, and feels in our mouth. Therefore, the most important tools we have in the brewery are the senses of all the members of our sensory panel.
Our panelists undergo months and months of training to identify a myriad of off-flavors and attributes that can be found in almost any beer. We also train our panelists to understand what is “True to Brand” for all of the beers we create at Jack’s Abby. Every beer that leaves our loading dock to be sent out to the marketplace has been given the green light by trained sensory analysts.
