13.2 - Sensory Analysis: Tasting Area, Equipment, Conduct of Test
The equipment and procedures described herein are designed to cover the requirements of brewery panel testing of beer, wort, water and other liquid products. The panel tasks considered in this method include not only difference testing, descriptive tests and quality control tasting, but also panel training, threshold testing, investigation of off-flavours, plant project tasting, and new product development. The text does not apply to consumer panels used for preference tests. This method was developed in collaboration with the International Organization for Standardization (8.1) and the American Society for Testing and Materials (8.2).