Sensory Analysis, another tool to guarantee quality


Panel de Cata 3ª_11

One of the priorities for the Quality Department is to ensure that the beer that leaves the brewery has no flaws and that it fulfils sensory expectations: its characteristic bitterness, its hops and malt nuances, among others.

Sensory analysis is a key component in the daily evaluation of our products, and its key tool is the tasting panel, i.e. the group of people that work assessing the sensory (organoleptic) properties of a product, in our case, beer. At Hijos de Rivera, we have a trained panel that works mainly to guarantee the sensory quality of our beers. In order to do so, they carry out a daily assessment of the products that are bottled, but they also test “trick” samples that have been modified to contain flaws and that serve to guarantee that the panel is working well.

Panel de Cata 3ª_4


The internal panel is made up of staff from different areas of the company. The most important factor is that the people that are on it are available, are enthusiastic and interested in what they do. Once they have met all these requirements, the training begins, and all those who complete their training successfully go on to form part of the panel.

Panel de Cata Cabinas_2


The aim of the training is to help the tasting panel to identify and quantify, via a number of scales, all the properties that a beer has and that can be detected by using the senses, for example, if it smells of hops or not, if it has a fruity smell, how intense these aromas are, how bitter or sweet it is, and so on.

Panel de Cata Elementos_3


One or two tasting sessions are organised on a daily basis. The samples are presented in random order, and served at a specific temperature. When the tasting has taken place, a number of questionnaires have to be completed and, once the data has been collected, the quality department analyses and interprets the results.


As a result of the beer’s descriptive analysis, we obtain what is called its “flavour profile”, i.e. a quantification of the sensory properties that define this beer, a detailed description of it which helps to identify it and differentiate it from others.

These results allow us to compare beer and even batches of the same beer, enabling us to detect possible variations related, for example, to raw materials, or the production process. So far, the results have helped us to guarantee the sensory quality of our beers.

Did you like it?

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed
You need to agree with the terms to proceed

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You may also like

MundoHR in Social Media



    Basic information about privacy