What to Assess & How

Brewing Sensory Analysis for Quality Control

This module forms part of the Brewing Sensory Analysis for Quality Control programme and can be taken individually or as part of the full course.

Knowing what to assess

From raw materials to packaging, process steps, and finished products, every element can influence consumer perception and product consistency.

This module provides a structured approach to identifying critical points in the production chain, selecting appropriate assessment methods, and applying sensory testing to monitor shelf life and customer experience.

By mastering these principles, teams can prevent issues before they reach the market and make informed, actionable decisions that protect quality and brand reputation.

What you will understand by the end of this module

Module content

1 Section #1
2 Section #2
3 Section #3
Section #1

Raw Materials

This section focuses on evaluating the sensory impact of all ingredients and inputs, including malt, hops, water, sugar, yeast, and process gases. It explores how variations at this stage can influence the final product and provides guidance on assessing each element systematically to ensure consistent quality.

Section #2

Retention Samples & Customer Complaints

Retention samples serve as a key reference for detecting changes in product quality over time. This section covers how to use them effectively alongside customer complaints, demonstrating how feedback and comparative testing can identify potential issues and inform corrective actions.

 

Section #3

Shelf Life Monitoring

Shelf life monitoring ensures that products maintain their intended sensory profile from production to consumption. This section examines the factors that influence shelf life and introduces sensory testing approaches to track changes over time. It equips learners with methods to anticipate quality degradation and make data-driven decisions to maintain product integrity.

Who this module is designed for

This module is particularly relevant for professionals responsible for product quality and sensory evaluation.

This module
£125.00
3 lessons · 90-day access · Module certificate
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Full programme
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All 9 modules · 180-day access · Full programme certificate
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