Ali Schultz Email and Phone Number

As a Sensory manager at one of the largest craft breweries in America, my goal is to continually improve New Belgium's Sensory program by staying on the forefront of sensory research and thoughtfully considering what we can best use in our program. In quality assurance, my team's efforts have resulted in a robust training program for our panelists for in process, finished product, and shelf life beer that allows the brewing team to make data-driven decisions. In 2019 I took over managing New Belgium's consumer studies program and have expanded its scope to provide actionable results on a wide range of topics from marketing questions to quality assurance action plans.I enjoy sharing the knowledge I've gained at New Belgium with the brewing and sensory science industries. I have been a member of ASTM's E18 Sensory Evaluation Committee since 2016, and in 2019 became vice-chairman of the Food and Beverage Evaluation subcommittee. I have also been on the sensory committee of the ASBC, writing industry standards on panel training and beer evaluation as well as scripting and shooting a video on the hot steep method for the ASBC's methods of analysis.I have spoken at conferences and courses on sensory research we've conducted and how to create and maintain a brewing sensory program. I have been invited to speak at the Rocky Mountain Microbrewery Symposium, Philadelphia Master Brewer's Association, Craft Brewing Conference, Pink Boots, Siebel Brewing Institution, and the American Society of Brewing Chemists.Sensory science is a fascinating topic to me, as it entails using hard science and statistics yet working with people, which to me is the best of both worlds. Couple that with the myriad of uses for sensory science - from quality assurance to consumer studies to product development - and it is a career path that is so interesting I will never get tired of pursuing it!