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2017 Master Brewers Conference
44. Progress in malt sensory evaluation: ASBC Hot Steep Method

Cassie Liscomb, Briess Malt & Ingredients Co., Chilton, WI, U.S.A.

Friday, October 13
1:45–3:00 p.m.

For the first time in the history of brewing, the industry has a standard, validated, and approved method to prepare malt samples for sensory evaluation: The ASBC Hot Steep Method. This rapid wort production method is fast, affordable, and simple enough to allow all members of the supply chain to perceive and understand malt flavor in the same medium. Learn how to perform the Hot Steep Method in your own brewery, discover its applications for your raw material sensory program and listen to the latest information on how the Hot Steep Method is being used to advance malt sensory research and understanding amongst all members of the brewing industry.

Cassie Liscomb works in the Technical Services Department at Briess Malt & Ingredients Co. In her current role, she is responsible for developing, enhancing, and managing the Briess Malt Sensory Program. Cassie earned her B.S. degree in biology from Old Dominion University and her M.F. degree from Michigan Technological University. She began her career as a chemist at MillerCoors in 2013, where she received sensory training and served as an official taster on the Milwaukee Corporate Taste Panel. Cassie has attended sensory courses at the Siebel Institute of Technology as well as Nestle USA. She holds membership in professional organizations including the Craft Maltsters Guild, where she serves as a malt sensory ambassador, and the American Society of Brewing Chemists, where she is an active member of the Sensory Technical Subcommittee.

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