In Search of a More Sessionable Lager: A Study in Volume Testing

Abstract: Sessionability remains an amorphous and subjective term. The definition is rooted in

concrete analytical metrics (e.g., low ABV, IBU, and finishing gravity) but remains influenced

by subjective sensory determinations (e.g., “easy drinking”, absent of offensive flavors, and a

beer the subject would like to return to again and again in one sitting). To produce a more

sessionable lager, a study was conducted at Saint Arnold Brewing Company correlating

analytical metrics with sensory evaluation to define and compare the sessionability of three separate

treatments of a lager: a high gravity, a protein rest, and a control. Trained panelists

performed low and high-volume rank test evaluations with two goals: first to define

sessionability within the true-to-target description of this brand, and second to evaluate the

three treatments on the agreed upon sessionability parameters. Sessionability rankings

over a session of 36 fluid ounces (fl oz) of product were compared to rankings and hedonic

scores when evaluating < 4 fl oz of product. The high-volume sensory evaluation was

conducted in the form of a blind coded, take-home volume tasting in which panelists

(n=19) ranked three sample identities on their sessionability in one sitting (1 being the

most sessionable and 3 being the least). This test was run in triplicate with randomized

tasting order to avoid order bias. The panelist rankings were analyzed using ANOVA to

determine significance of sessionability across the treatments. By the time of the

presentation, data will include another take-home volume tasting of 48 fl oz per treatment

in which the panelists will taste two consecutive 12 fl oz cans of the same treatment each

tasting session. In addition, macromolecule concentration (protein and β-glucan), final

gravity, IBU, SRM, pH and ABV were measured to define sessionability analytically within

this brand and give context to the sensory evaluation. The current data show that

sessionability preference differs as volume increases, and a 4 fl oz tasting may not be

sufficient to determine sessionability and liking over a drinking session. Early findings

suggest retention of true-to-target flavor profile of this lager is the defining characteristic of

sessionability among participating panelists over any analytical metric manipulated in the

protein rest and high gravity treatments.