We have a couple thousand reviews per style, so its really fat-data not big data. (in the tens of thousands for some styles) The main difference is that we tak

We have a couple thousand reviews per style, so its really fat-data not big data. (in the tens of thousands for some styles) The main difference is that we take a complete sensory profile from every review, and join that with environmental and personal effects, such as time of day, day of week, temperature, altitude, etc and learn the reviewers preferences and sensitivities over time. We take about 600 variables per review in total. From that data, we're able to generate a much more actuate and actionable analysis (at a cheaper cost) than a GC/MS or HPLC could - just consider, your mouth is a perfect tool for tasting the compounds that matter to you when deciding what you like and dislike. This is modified by your environment, and we need to control for how your perception of flavor will change over time with age, exposure, and experience. I believe that a GC is a waste of money for 90% of breweries.