March Newsletter | DraughtLab

NEWSLETTER

ARTICLES

Central Tendency Bias and How It Works

June 19, 2025

Lessons in Contract Manufacturing from Sensory Professionals

March 24, 2025

Guide to Hop Sensory: Evaluating Fresh Hops and Spotting Defects

August 27, 2024

Better Brand Recognition Training

July 30, 2024

Does Preference Skew Quality Control?

April 18, 2024

Using Blind Codes on Taste Panel

January 30, 2024

Flavor Definitions: Retronasal

November 29, 2023

Worst Halloween Candy? We Did an Experiment to Find Out

October 26, 2023

Paired Preference Test and the Sandwich Bracket

August 22, 2023

Flavor Definitions: Astringency and Mouthwatering

July 19, 2023

About Sensory Thresholds

June 21, 2023

Consumer Research, A Case Study

May 25, 2023

Study: Green Beer vs. Regular Beer

March 17, 2023

Tasting Rooms: An Overlooked Production Resource

February 23, 2023

How to Manage Sensory Adaptation

June 21, 2022

The Halo Effect and How it Impacts Your Data

May 19, 2022

How Many Tasters Do I Need?

April 13, 2022

First Sample Bias and How to Stop It

February 24, 2022

Using Sensory to Measure Smoke Impact on Hops

February 17, 2021

Line Score Feature Release

January 20, 2021

Tips For Getting Back to Sensory Panel

April 30, 2020

PRESS RELEASE

DraughtLab Giving Away Free Software During COVID-19 Crisis

March 30, 2020

Tips For At-Home Sensory Testing

March 30, 2020

3 Tips to Reduce Time & Cost in Your Sensory QC Program

November 14, 2019

Sensory Myths: Flexibility & Functionality

September 14, 2017

Limitations of the Mighty Triangle Test

May 31, 2017

Batch-to-Batch Variation in Brewing: Let P-Charts Do the Work

January 15, 2017

Consulting