From the moment you crack open the can, take a sip, and look at the color of your favorite beer, your senses are playing a key role in decoding the chemical composition of the beverage. Inspired by my newfound career as a craft brewer at Frogg Brewing, this study takes a deep dive into how aroma, taste, mouthfeel, and the appearance of a fermented beverage directly relates to compounds found within. Evidence suggests that cultivating a trained sensory palette can help both the brewer and consumer of a beer determine which chemical compounds, such as various esters and terpenes, are influencing their beverage. Unlocking an understanding of the chemical makeup can ultimately aid in unpacking the processes that occur within the brewing operation. Key results linking sensory analysis to the chemical composition of the fermented beverage of beer will be presented.
