A New Global Approach to Tasting
MBAA TQ vol. 45, no. 4, 2008, pp. 348-351 |
VIEW ARTICLE
Barry Axcell. SABMiller, 65 Park Lane, Sandton ZA-2146, South Africa.
Abstract
With the large-scale globalization of SABMiller, a decision was made to use a
common method of tasting in all countries. This provided an opportunity to
review the various systems currently in use and to look at their advantages and
disadvantages. A new approach was developed that has provided a number of
distinct advantages over the old systems. These include the ability to use the
full range of the taste scales; the ability to track trends and improvements;
and the creation of a problem-solving tool and an auditable system, as well as a
means of benchmarking a taster�s performance with peers worldwide. Brands
produced in different locations around the world can be rated in their centers
of production, knowing that the values obtained are comparable to those using a
central panel, without the need for transporting samples. The rationale behind
this new system is discussed together with the benefits provided.
Keywords: beer tasting, flavor training
S�ntesis
Como resultado de la globalizaci�n, SABMiller decidi� utilizar un m�todo
com�n de catar la cerveza. Se revisaron los diferentes m�todos utilizados para
considerar sus ventajas y desventajas. Se desarroll� un nuevo m�todo que tiene
varias ventajas: utilizaci�n de la escala completa de sabores, la habilidad de
detectar tendencias y mejoras, su utilizaci�n como una herramienta para resolver
problemas con un m�todo auditable, as� como una manera de evaluar el desempe�o
de cada catador en comparaci�n con el de sus colegas en el mundo entero. Marcas
producidas en diferentes sitios pueden ser evaluadas en su local de producci�n
sin necesidad de enviar las muestras a otros sitios, a sabiendas que sus
resultados ser�an comparables con los resultados obtenidos por un jurado
central. Se discute la l�gica detr�s de este m�todo as� como los beneficios
obtenidos.
Palabras claves: cataci�n de cerveza, entrenamiento sensorial
