Current Events and Active Projects
Brewer and Hop/Grain Grower Events
The UVM Extension Northwest Crops & Soils Program is excited to announce a series of fun and educational events to transfer valuable knowledge about ingredient and beer sensory quality while establishing standard methods and terminology to promote effective communication between suppliers and brewers. The three events will build on each other and result in a much deeper understanding of sensory analysis and meeting the changing needs of beer drinkers. Our goal is to help you be successful through education and networking. COVID-19 procedures will be followed.
View the flyer for details and event information (PDF). The first two events were held on 9/14/20 at Champlain Valley Hops and 10/26/20 at Peterson Quality Malt. The third event will be in 2021 with date and location to be determined. Events are free.
Grass-fed Dairy Milk Project
Mr. Desrochers has been working with NWCS to understand consumer preferences relating to milk from cows on a grass-only diet. This work includes a flavor benchmarking of grass-fed milk in the market using a trained taste panel, innovative consumer research to identify consumer preferences and what constitutes high quality milk flavor, and analysis using data collected from tastings and at participating farms to determine which farming practices lead to higher quality milk that consumers will buy and drink more often.
New - Evaluating the Sensory Characteristics of Organic Grassfed Milk (PDF)
We offer a range of services including:
• Sensory analysis of foods, beverages, and packaging materials
• Taste and odor training programs
• Educational seminars
• Sensory-for-Safety to educate workers on how to use their senses to work more safely
• Innovative consumer testing programs to help producers understand their customers
• Sensory Directed Product Development for sustained market success
These are just some of the new sensory services that we offer. Our goal is to help producers and processors maximize success while managing risks. Our approach is to use our extensive experience working with companies around the world to develop sensory information useful to food producers and processors.
For additional information please contact Roy Desrochers or the NWCS St. Albans office:
802-524-6501