Beer Quality Evaluation—A Sensory Aspect

Abstract

The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between various beers (of the same style). However, consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide constant quality of finished products, but also to ensure the quality of different raw materials (water, malt, hops) and to minimize the influence of the production process on final quality of beer.