BeerSmith Home and Beer Brewing Podcast · Brad Smith and Friends

Your Tasting Brain with Randy Mosher – BeerSmith Podcast #292

November 22, 2023·55 min·5 clips

Randy Mosher reveals how your brain influences beer tasting in his upcoming book, Your Tasting Brain.

Randy Mosher, a renowned author and sensory expert, joins host Brad Smith to discuss his forthcoming book "Your Tasting Brain." This episode explores the science and psychology behind how humans perceive flavor. Mosher's expertise stems from his extensive work in brewing and sensory science. The conversation centers on the brain's role in constructing flavor from sensory inputs like taste, smell, and sight. Mosher explains that flavor is a "brain construct" combining these signals with memory and emotion. He references the work of neuroscientist Gordon Shepherd, who coined the term "neurogastronomy." Specific studies on how color influences perceived sweetness are mentioned. A key insight is that the brain's flavor perception is highly plastic and can be trained over time. Mosher argues that professional tasters develop different brain pathways than casual drinkers. He describes the "mere exposure effect," where repeated tasting can increase preference for complex flavors. The discussion covers how cultural background and individual genetics shape our unique tasting experiences. Mosher provides practical advice for brewers to improve their sensory evaluation skills through deliberate practice. He suggests techniques for isolating specific aroma and taste components during tasting. The interview touches on the impact of glassware shape and serving temperature on flavor perception. These factors directly influence the volatility of aromatic compounds. The tone is educational and conversational, with Smith guiding the discussion through thoughtful questions. The style is informative, blending scientific concepts with practical brewing applications. Listeners interested in the neuroscience of flavor or seeking to refine their palates will find this episode deeply engaging. Homebrewers focused solely on recipe formulation may find the sensory science focus less immediately practical.

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