Sensory Evaluation training w/ Lindsay Barr (New Belgium)

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Date/Time
Date(s) - Mon 08/06/18
8:30 am - 4:00 pm

Location
JH 274 - CHME Conference Room

Categories


Invitation Only:

Class and Panel 1 (09:00-13:00):

  1. Dr. Catherine Brewer
  2. Jerry Grandle (The Spotted Dog)
  3. Dr. Dan Gulino
  4. Tim Kostelenky
  5. Lance Lusk
  6. Juanita Miller
  7. Dr. David Rockstraw
  8. Dr. Stephen Taylor

Panel 2 (13:00-14:15):

  1. Ken Dickson (BSCHE 1978)
  2. Daphne Griffin (University Advancement)
  3. Robert Holguin (KFOX)
  4. Charley Johnson (BSCHE 1961)
  5. Dr. Lakshmi Reddi (Dean of Engineering)
  6. Frank Seidel (BSCHE 1982)

Panel 3 (14:30-15:45):

  1. Gustav Barraza (BSCHE 2019)
  2. Kristian Chervenock (Chervenock International)
  3. Emily Fenske (BSCHE 2021)
  4. Dr. Patricia Sullivan (Assoc. Dean)
  5. John Wright (Icebox Brewing Co.)
  6. Eddie Valenzuela (BSCHE 2018)

Abstract:
Over the last few years, malt flavor research has advanced dramatically; with the advent of the ASBC Hot Steep Method and resulting Base Malt Flavor Lexicon, researchers, brewers and maltsters alike now have robust tools to aid in the sensory evaluation of malt for quality and consistency. The ASBC Hot Steep Malt Sensory Analysis Method will be discussed along with recent research results applying the method to evaluate malt flavor. Practical applications for Quality Assurance and Research and Development will be highlighted and participants will walk away with actionable tools to advance their raw material Sensory program.

Lindsay Barr of New Belgium Brewing Co./DraughtLab

https://www.linkedin.com/in/lindsay-barr-ms-9151452b/

Lindsay Barr earned a B.S. degree in Biochemistry and Molecular Biology from the University of New Mexico in Albuquerque, NM and an M.S. in Food Science and Technology from the University of California, Davis. While at UC Davis she focused on malting and brewing science under Dr. Charles Bamforth working on gluten-free beer research. Lindsay manages the Sensory program at New Belgium Company and is involved in the brewing industry as the chair of the American Society of Brewing Chemists Sensory Subcommittee, Great American Beer Festival Judge and instructor for the Siebel Institute’s Sensory Panel Management course.  She is also a co-founder of DraughtLab Sensory Software.