Anna Sauls, Highland Brewing Co.,
Friday, October 13
While sensory analysis is an integral part of any beer quality control program, it can sometimes be difficult to determine how to use the results. This presentation will focus on how to use sensory analysis to detect specific off characters and how to use knowledge of formation to find the source. We will discuss the potential origins of several common off characters and what actions can be taken to remediate the problem or prevent it in the future through changes in process.
Anna has a B.S. degree in plant molecular biology and horticultural science from North Carolina State University. She got her start in the fermentation science industry in 2012 as a harvest lab intern for Robert Mondavi Winery, moving on to become a process chemist and sensory scientist for Dogfish Head Craft Brewery. Anna joined with Highland Brewing Company in 2014 as a QA/QC specialist, planning and executing every aspect of Highland’s quality regimen. She created Highland’s sensory program as it stands, now working as a full-time Sensory Scientist to bring her expertise to all aspects of production from R&D through final package. She is an American Society of Brewing Chemists sensory subcommittee member and active participant in malt and hop sensory method development. She is also currently pursuing the Applied Sensory and Consumer Science Certificate from UC Davis.