Crowdtasting: Pairing Experiment in Beer and Umami


The Beer & Food Working Group had three goals for prototyping the Crowdtasting: The Science of Beer & Food Pairingsresearch event we hosted on March 25, 2016. 1) We wished to understand what the logistics of ethically engaging 400 people into a flavor study at the Museum would look like when done efficiently and effectively. 2) We needed to establish if crowdtasting research events attract people that will take the research seriously and provide high quality data. 3) We wanted to learn how to better design the recipes, select the beers and ask the questions of a crowdtasting audience to ensure that the results would withstand peer-reviewed scientific publication.

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