New Glarus Brewing Company (4)

Finally, I visited the laboratory and the Sensory Lab. The lab manager initially explained the sample plan of the critical control points so I could get a small overview. The lab is adequately equipped with a nice combination of old methods and equipment and modern machines. Anything beyond that needs to be sent to another lab.

In the Sensory Lab, tastings are prepared, conducted, and evaluated using their own program. There are team leader tastings where current cellar samples are tasted and discussed by department heads and the tasting team. This is solely for the approval of the beers for the next process step. There is also an expert panel that is better trained and distinguishes the individual flavors more precisely. However, this is not about approving current beers, but rather observing the aging process, for example. Additionally, they showed me the beer library where old bottlings are stored cool for future observation.

Zach then picked me up and we had two after-work beers with my former colleagues and I said goodbye to everyone. It was really a very interesting time at New Glarus Brewing Company!