Kvasny Prum. 1968; 14(6): 123-128 | DOI: 10.18832/kp1968015

Organoleptic tests of beer. Part II. Reliability of individual methods.Peer-reviewed article

J. CUŘÍN

The author evaluates the advantages and disadvantages of various organoleptic testing methods and considers the standard Czechoslovak and Polish 100 - point systems as good enough for the first, more or less rough, classification. From theoretical point of view the Polish methods seems to be more perfect. 70 - point schemes are now out of date, since they lag behind the progress of laboratory technique. The Gray method is comparatively reliable. The Allison and Faison method can be taken as an example of investigation showing the relative popularity of different marks of beer with consumers.
(In Czech, English summary only)

Keywords: sensory analysis, beer, method

Published: June 1, 1968