Sensory, situational, and food pairing characterisation of craft beer

Abstract This study employed the Global Profile method, a multidimensional sensory evaluation tool, to characterise craft beers from Tuscan artisanal breweries. The approach was expanded beyond conventional sensory attributes to include consumption situations and food-pairing appropriateness, offering a more holistic understanding of each beer’s distinctive profile. Results describe how flavour, aroma, and texture are associated with situational and pairing associations, highlighting the unique sensory signatures that distinguish artisanal beers. To assess storage effects, beers were evaluated under two conditions: cold storage, representing fresh (T0), and warehouse storage for 1 year, representing aged samples. Comparison showed that sensory profiles remained largely stable, with only minor variations in attribute intensity and situational appropriateness, which did not impact on overall liking. Findings demonstrate the value of integrating sensory, situational, and pairing measures to capture the complexity of craft beer perception and provide practical insights for brewers seeking to refine product positioning and sustain consumer satisfaction.