People often ask me how we ensure every drop of Alexander Keith’s IPA is made consistently to the highest quality batch after batch. For one, we have an advanced quality control lab that checks analytical values of the beer as it is being brewed 24 hours a day. For every batch, the lab completes over 150 checks on the ingredients and the beer in process. However, it would not be Keith’s unless the Brewmaster went through a taste panel to give the final approval of the beer. The tasting process is critical to the Brewery and is the final approval. It sounds like fun (and yes, it is!) but it is also taken very seriously.
A trained panel of tasters, including myself, meets at noon every day in the Keith’s Sensory Room. This room has special ventilation so no outside aromas influence the tasters. In order to participate, each panelist must undergo extensive training to learn how to recognize flavour and aroma characteristics important in Keith’s profile. All raw materials including water and malt and hops are smelled and tasted. In fact, every batch of beer at all steps of the brewing process is tasted. There are a lot of samples, so only a sip is consumed (for obvious reasons)! Once the taste panelists are finished, we meet and review the results. All comments are reviewed, and no variation is permitted. As Brewmaster, I personally sign off on all taste results. It is essential that I do this so that the expectations of our Keith’s beer drinkers are met every time they drink this great beer.
Once the Columbia Brewery is accredited, the daily tasting panel will be conducted there as well to ensure that every batch of Keith’s brewed in Creston will also be brewed to the highest standard of quality and taste.
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