Strap in, because we’re going on a ride, deep into flavor, our senses and what Randy Mosher calls “Your Tasting Brain.”
No matter how long you have been around beer, thinking about beer, drinking beer, listening about or talking about beer, there is always something new to learn. This is especially true when around Randy Mosher. He’s the celebrated writer behind classic books like Tasting Beer, and a talented brewer and recipe developer.
Last month he was in Orlando, giving the keynote address at the Florida Guild Brewer’s Guild conference. Over the course of 90 minutes, Mosher walked attendees through the sensory systems.
Afterwards he sat down with All About Beer editor John Holl for a conversation that picked up on that talk, and the info he plans to put into his forthcoming book: Your Tasting Brain: How it Works and How to Use It.
Taste, smell and mouthfeel represent fully half of our sensory systems, but we barely notice them most of the time, he says. Using the simple act of tasting to slice through the new science, this book – which he hopes will publish next year – brings the science to life and illuminates just how complex, finely tuned and superbly functional these senses are.
School is in session. Professor Mosher is ready to teach.
