Editor's note: Check out photos from the brewery. Sensory testing is standard in virtually all food and beverage processing plants, but mention taste testing in a brewery and you will immediately get a roomful of volunteers and beer-consumption jokes.

While no doubt an enjoyable duty, taste testing at the MillerCoors plant in Milwaukee is a serious matter and an integral part of its quality control. The 200 people who make up the twice-daily, 50-person panels are all Miller employees. Free Download Mp3 Ikke Nurjanah Feat Aldi Memandangmu. They include chemists, microbiologists and engineers, all of whom undergo a three-month training program, in which they learn “the language of beer and how to scale it,” said Analytical/Sensory Services Manager Suzanne Thompson.

While 90 percent of the difference between beers is picked up in the aroma, “there are more than 3,000 flavor notes in beer,” said Director of Manufacturing Quality John Engel. A To Z Kannada Movie Mp3 Download here. The challenge, he added, is to “bring those notes together into a symphony.” The training program teaches testers how to break out and assess each individual component of a beer and calibrate them to scale in a specific way. Taste testing is conducted throughout the process from incoming ingredients to final product, and is conducted at each individual plant. Samples also are sent into the technical center in Milwaukee for panel testing to ensure consistent product is being brewed at every plant across the country. As to the consumption jokes, while MillerCoors does do a great deal of taste testing, individual consumption is highly controlled, Thompson explained. “We have a system in place as to how much each tester is allowed to sample.” “There is a lot of science behind it and a lot of art,” Engel said. This fact is reinforced by the extent of the technical center at the Milwaukee plant, which was Miller’s corporate headquarters (MillerCoors is now headquartered in Chicago); its 70-some patents including those for brewing, packaging, light stability and even the use of hop acids to fight tooth decay (a patent attained when Miller was a part of the Kraft Foods corporation); and the 7,600-square-foot Miller Valley Brewery, a pilot brewery and packaging facility within the technical center.

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SMALL-SCALE BREWING. Used to develop, brew and test beers in smaller batches, the pilot brewery exactly simulates the scale of the large brewery, allowing for immediate application of a successful product to the large-scale brewing process.

The facility was the first of its kind in the United States, and allows for testing and development of new products and equipment, as well as incorporation of small runs, without affecting normal production of the plant. “It is a way to brew new products under commercial production, and put it out for testing, but not bother the breweries,” said Pilot Plant Brewmaster Troy Rysewyk, who is in charge of the pilot plants in both Milwaukee and Golden, Colo. The pilots also enable testing of new technologies prior to placing them in the full production cycle.

Scaled for 10 barrels, the plant brews and packages product two to three times a week. Having the facility provides the opportunity to create new marketable product — and make mistakes — on a smaller scale.