Okay, technically, this is a brewing technique and not a sensory technique. However, it is also an effective method for preparing malt steeps from dark grains, especially for a large group.

The cold water extraction technique was developed in the early 2000s by Mary Anne Gruber during her time as the Director of Technical Services for Briess Malting Company.

Knowing how much beer to buy and how many cups you’ll need for a beer sensory exercise can be overwhelming. Here you will find calculators for beer volume, cups needed, and more. Great for group beer sensory and beer palate training at home!

Everyone loves to rub hops. Hop rubs are quick, easy, and messy. Experience beer’s ingredients in as many different forms as possible.

The hop tea method is useful to assess the potential dry-hop aroma of hops. For those studying for beer exams with a tasting component, such as Cicerone, BJCP, or WSET, hop teas are a great way to learn more about hop aromas and distinguish among hop varieties.

The hop grind method is a simple, quick, and repeatable sensory exercise for evaluating hop aroma.

The hot steep method for the sensory evaluation of malt and other grains is the best way to learn more about how malt contributes to the finished beer.