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"The unerring ability to deliver to your customers exactly the beer that you promised them is the hallmark of the truly professional brewer. Only a solid and reliable sensory program can guarantee a brewery’s ongoing success at brewing to target and making sure its beers are as delicious as the brewer hopes they are. Medals are cool, Instagram cred is great, but here Pat Fahey shows you how to ensure and track The Right Stuff—actual quality."
GARRETT OLIVER
Brewmaster, The Brooklyn Brewery
Editor-in-Chief, The Oxford Companion to Beer
Michael James Jackson Foundation for Brewing and Distilling
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"Whether you are firing up your brewhouse for the first batch or producing well over 100,000 barrels of beer a year, Pat Fahey’s Building a Sensory Program belongs in your collection of brewing books. Building a culture of sensory is crucial to every brewery’s success, and this book will help you succeed. Speaking as someone who has started a sensory program at a brewery, this book will not only teach you the basics but will carry you years into the development of your sensory program."
RILEY SEITZ
QA/QC Manager, Surly Brewing Company
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"Building a Sensory Program is an essential tool for every brewery, whatever its size. For newcomers to the field of sensory evaluation, it will guide them step by step through implementation of a sensory program that fits their goals and needs. For brewers with an established program, it will be an invaluable resource they can regularly refer to, both to validate their practices and to take their sensory program to the next level. This practical, comprehensive, clear, and concise book will undoubtedly serve all breweries in their development and pursuit of Quality—a key element to remaining in business in this highly competitive era."
YVAN DE BAETS
Co-Owner & Brewmaster, Brasserie de la Senne
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"While sensory science has always been linked with the brewing industry, its practicability within small- to medium-sized operations has not been adequately addressed until now. Pat Fahey has filled a gaping hole in sensory literature by providing information and guidance to people and programs that do not have the luxury of extra time, resources, institutionalized knowledge, or advanced statistical backgrounds. The first step to building a sensory program is to taste the beer, the second step should be to read this book."
CRAIG THOMAS, MSc
Sensory Research Analyst, Firestone Walker Brewing Company
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"The industry has desperately needed Building a Sensory Program for quite some time now and we should be excited that the details and approach of modern, practical, and scientifically grounded beer sensory can be accessed in a single place. Folks new to beer sensory will save months of self-directed research into dozens of unrelated sources and will understand the purposes and capabilities of a sensory program. Current panel administrators now have a volume of immediately useful information at their fingertips, and will find more than a few new tips and methods to try out!"
BENNETT THOMPSON
Quality Manager, Half Acre Beer Company
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"When I was starting the sensory program at New Belgium in 1999, there wasn’t a craft beer sensory community or applicable technical resources out there. So, while I was full of determination and enthusiasm, it was sometimes a lonely and uncertain endeavor. Pat’s book, Building a Sensory Program: A Brewer’s Guide to Beer Evaluation, is the culmination of the incredible progress that’s been made since then and will be every sensory leader’s best friend and guiding light."
LAUREN LIMBACH
Wood Cellar Director & Blender, New Belgium Brewing
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"Most successful breweries I know have a very strong sensory program and consider it the most important tool in their quality program. Pat Fahey’s book covers everything you need to know about sensory analysis and how to build a sensory program. He relies on research and industry experts to dissect the biochemistry of the senses of taste and smell, and then lays out an extensive, detailed plan for building a top-quality sensory program that breweries of all sizes and types can use to improve their beer quality and consistency. It is a great read and a wonderful resource."
MITCH STEELE
COO & Brewmaster, New Realm Brewing Company
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"A sensory program is essential to every brewery, no matter its size. In this book, Pat Fahey brings together a wealth of sensory knowledge that will positively impact the beer industry and beer quality. This book is a wonderful reference!"
AMAEY MUNDKUR
Program Director, American Society of Brewing Chemists
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"Building a quality sensory program at a brewery allows for a significant protection of the product. It aids in building the best profiles while allowing a brewery to ensure consistency throughout brewing. Building a Sensory Program is an excellent resource to take those first steps in creating quality products and maintaining them."
ANNETTE FRITSCH
Senior Director of Product Development and Sensory, Boston Beer Company
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"Starting or expanding a sensory panel can be costly and challenging for a brewery without clear guidance. Pat Fahey’s Building a Sensory Program is a comprehensive resource that clearly explains sensory science and the details necessary for assembling a successful panel."
KARL ARNBERG
Sensory Program Manager, Allagash Brewing Company
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“In this book Pat highlights the methods at the core of every successful sensory program and outlines their processes of implementation. Once this foundation is built, you will find you have the time and energy to creatively expand your program where it makes the most impact for your business. ... Building a Sensory Program brings the value of a sensory program clearly into view. It will be both instrumental in starting your own program and a useful reference to keep on hand for years to come.”
LINDSAY BARR
Founding Partner and CSO, DraughtLab Sensory Software