Welcome to Sensory as Strategy
Sensory training is more than memorizing flavor descriptors.
Sensory as Strategy is a growing library of practical exercises, methods, tools, and sensory science designed to help you understand how you perceive beer-and how to develop those skills intentionally.
Whether you’re studying for a beer certification, training a team, looking for a fun homebrew club activity, judging beer, or simply trying to become a more thoughtful taster, you’ll find approachable ways to explore perception, build sensory vocabulary, practice evaluation, and create better sensory sessions.
Inside Sensory as Strategy
Sensory Exercises: Learn by doing
Sensory Methods: Explore evaluation techniques
Sensory Best Practices: Set up better, more reliable sessions
Sensory Bias: Discover what shapes your perception
Sensory Science: Understand what your brain and senses are actually doing
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Sensory Method: Hop Tea
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.
Sensory Method: Hop Grind
The hop grind method is a simple, quick, and repeatable sensory exercise for evaluating hop aroma.
Sensory Method: Malt Hot Steep
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.