Tasmanian home brews have been put to the test, all in the name of science.
The Tasmanian Institute of Agriculture (TIA) held a beer brewing competition for home brewers, and University of Tasmania fermentation and accreditation students called the Science of Brewing Beer Competition.
The competition culminated with a beer celebration at Launceston's Saint John Craft Beer Bar on 24 August as part of National Science Week 2024.
Prior to being tasted by judges, the beers were put through their paces by TIA food safety researchers using an electronic tongue (e-tongue). The e-tongue uses sensors to objectively measure tastes including bitterness, astringency, sourness, saltiness, umami and richness.
After a rigorous electronic taste assessment, the results of the 13 entries were shared with the public at the event.
"The brief was for home brewers to create the most unique beer they could. We definitely got that from the entries," TIA food scientist Dr Sam Sawyer said.
"We got entries that included a range of IPAs and lagers, through to a mixed ferment saison and a barley wine. You could definitely see that diversity in the e-tongue results."
While the e-tongue can tell people about taste characteristics it doesn't measure other sensory experiences like aroma and mouthfeel.
"We can use it to help with things like new product development and batch-to-batch variation but it's important to note that the e-tongue can't tell you about preference, that's still very much a human perception and for people to taste and decide," Dr Sawyer said.
"But maybe one day it can help people choose their next beer to try which is similar to another one they like."
The competition was aimed at demonstrating how interesting agricultural science can be and to celebrate the craft of the draught.
"The competition was about making science more accessible to the public and what better way than something that many people can taste and enjoy, beer!," Dr Sawyer said.
A team of beer industry experts and University of Tasmania researchers conducted a tasting (the old-fashioned way) to determine the best home brew. First prize of a $500 voucher and the chance to create a brew in collaboration with Paul Morrison from Morrison Brewery was won by The Hoppy Monks for their American Stout.
Second prize of a $300 voucher was awarded to Glen Napthali for his barley wine. Pat McMahon won third prize, including products and merchandise from Hop Products Australia, for his Black IPA.
The event was funded by Inspiring Tasmania and National Science Week 2024.
