13.5 - Sensory Analysis: Author Guidelines for Reporting (IM)
Use the procedures in this method to report the results of sensory tests on samples of beer, wort, water or other brewing materials or intermediate products, whether such reports are designed for publication or for internal use at the brewery. Internal reports can be shorter after a time to avoid repetition. The procedures described were developed (9.1) in collaboration with the Institute of Food Technology (9.3, 9.4), the International Organization for Standardization (9.5) and the American Society for Testing and Materials (9.6). Descriptors: average hop character, split plot ANOVA.