| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === Various kinds of foreign beers have rushed into the beer market ever since Taiwan became one of the WTO members. Moreover, Taiwan locally-made beers and Tsingtao Beer have also developed new flavors at the same time. This study aimed (1) how to brew homemade beer and try to suggest the standard operating procedure of it, (2) to compare the tastes of locally-made beers with those of foreign ones on their intensity of sensory attributes by a trained panel with sensory evaluation, (3) to apply the consumers’ test and PCA (Principal Component Analysis) to analyze how different kinds of beers go with different circumstances. As for the above aims (2) and (3), eight beer samples were used, including six of Lager and two of Ale. Six beer samples of Lager were composed of two Taiwanese beers, two Japanese, and two European ones. A trained panel of ten was chosen out of sixteen. The panel analyzed intensity or strength of sensory attributes from level zero to fifteen, which included colors, bitter taste, carbonic taste (bubble taste), alcoholic taste, fruit taste, spicy taste, charbroiled taste, and all together as the whole. Next, eight beer samples were analyzed for the correlation of their principal components and the sensory attributes they have. In addition, the consumers’ survey, 120 efficient questionnaires were conducted. The survey aimed at investigating how these eight beer samples go with six circumstances, including the food choice, location, time, timing, physical condition, and psychological condition, which were done with customers’ preference test (7-point Likert Scale). Then the survey went further to analyze the principal components of the eight beer samples with regard to situation pairing. The results of this study may provide the references of beer marketing or the promotion of new beer products, and for the basis reference of related academic research.
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