Every company that brews Carlsberg under licence, sends samples once a month for the tasting panel to test. If they package their beer in different bottles and cans, or brew it to different strengths, then they have to submit samples of every type.
Bananas, walnuts or liquorice?
A panel of 9 or 10 specially trained tasters sample the beers three times a week, judging how each compares to the standard in terms of taste or smell. Their measure is the international beer flavour wheel, which itemises and numbers 140 different flavours and aromas ranging from fruits and flowers to nuts and grains.
“In a Carlsberg, we’re looking for flavours of hops, malt, summer apples and pine, and a good balance between sweetness and bitterness,” says CRC panel manager Lene Bech. “If the tasters recognise any other flavours, then we can identify the faults in the beer and report back to the individual brewmaster.”
Carlsberg has around 20 tasters who come from all areas of the business – technical, administrative, marketing – and are specially trained to conduct the taste tests. After an initial screening to select the most taste sensitive, new tasters attend seven training sessions where they are taught to recognise different flavours, beers and aromas. They have to score at least 60% in all their taste tests, and only participate in panels on a trial basis for their first 3-6 months.
Spit or swallow?
And the question everyone asks Lene is do the testers spit out the beer – like wine tasters – or do they swallow it?
“The flavour receptors most sensitive to beer are at the back of your tongue, so the tasters have to swallow it,” she says. “That’s why we have the panel at 11am, so everyone can go and have a good lunch afterwards.”