2021 HBS: Hop Sensory Training
LIVE from the Aroma Dome, join Tiffany Pitra and Tessa Schilaty, YCH’s resident sensory experts, to learn the ins and outs of hop sensory analysis! During this session, we’ll review:
> Why assessing hops is important
> Best practices for sample assessment
> How to describe hop aroma
> Recommended training exercises
Learn how to enhance your brewery’s process and approach to hop sensory with the ultimate goal of elevating your beers. To find more information on our sensory program, visit Yakima Chief Sensory.
Sensory Lexicon Poster & Presentation Slides: Hop Sensory Training
For more information, email [email protected].
Speakers
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Andrew PytelDirector of Customer Experience Single Hill Brewing
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Jackie BeardQuality & Product Development Manager Bale Breaker Brewing
JACQUELINE BEARD – BALE BREAKER BREWING
Jacqueline Beard is the daughter of two engineers and was born and
raised in the great state of Delaware. After graduating with a bachelor’s
degree in Environmental Sciences from Northwestern University, she
worked in the fields of scientific research, sustainable food production,
municipal water quality, and winemaking before joining the quality
team at Bale Breaker Brewing Company in 2016. Under her leadership,
Bale Breaker’s sensory program has grown from informal tastings
to a formalized program that meets five days a week with diverse
responsibilities in the brewery. She especially enjoys nerding out about
the impact of yeast biochemistry on volatile aroma compounds and takes
every chance she can get to brew and develop recipes on Bale Breaker’s
5-barrel Imagination Station system. -
Tessa SchilatySensory Research CoordinatorTessa is a Seattleite who brewed beer in Sweden, Germany, Chile, and Scotland before graduating from Heriot-Watt University with an MSc in Brewing and Distilling. She is now helping to further develop the YCH sensory program with a special emphasis on beer sensory. Tessa coordinates with Yakima Chief Hops’ sensory team and brewing partners to design, execute, and report on experiments which help further our collective understanding of hops and beer flavor. When trying to explain her job to strangers at a dinner party, Tessa describes what she does as “Drinking beer, but for science”.
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Tiffany PitraSensory Manager -
Tristan KarosasLead Brewer Single Hill Brewing
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