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.

The Vague to Vivid exercise is a fun and easy sensory exercise for a variety of group sizes and skill levels.

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!

The jelly bean test is a quick and simple sensory exercise designed to demonstrate the difference between orthonasal and retronasal olfaction. Understanding how orthonasal and retronasal olfaction are different is a foundational key to becoming a better beer taster.

Tell the story of beer, piece by piece.

The beer style exploder is a sensory exercise designed to give you a deeper understanding of the flavors of individual beer ingredients and how those ingredients come together in the finished beer.

Believe me when I tell you that doing the preliminary work of making, printing, and affixing labels to cups and other things is the difference between a well-organized beer sensory session and a confusing mess.

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.