JasonCEC

17 ms·

121.
Better Beer Through GPUs: How GPUs and AI Help Brewers Improve(blogs.nvidia.com)
63 points by JasonCEC 11y ago|10 comments
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by JasonCEC 11y ago
Hello fellow HNers, I'm the CEO of Analytical Flavor Systems! Ask me anything! - Jason
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GPUs for flaw detection in craft beer(venturebeat.com)
8 points by JasonCEC 11y ago|3 comments
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by JasonCEC 11y ago
For anyone interested in beer and data science, my startup[1] uses machine learning and artificial intelligence to build flavor profiling and quality control tools for craft beverage producers. Our models flag and predict flaws, taints, con
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by JasonCEC 12y ago
Interesting take. I find the categorization around 'other foods' interesting, if not particularly novel. If there's anyone hanging around this board interested in applying machine learning and data science techniques to human
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by JasonCEC 12y ago
Taste is an incredibly difficult thing to measure and understand; my startup[1] builds machine learning based tools for flavor profiling and quality control in the craft beverage industry - I'm speaking from experience! Before you can
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by JasonCEC 12y ago
If anyone is interested in a start-up[1] that works with beer, shoot me an email[2]! My company builds flavor profiling and quality control tools for craft beverage producers using machine learning, sensory science, and analytical chemistry
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by JasonCEC 12y ago
For anyone interested in food and technology, my company[1] builds quality control tools for craft producers. We use machine learning and data science to help producers refine their production process and understand what specific population
129.
by JasonCEC 12y ago
For anyone interested in a startup working in the craft beverage industry, my company builds quality control and flavor profiling tools using machines learning. We focus on the craft beer, artisan coffee, and premium spirit industries. www.
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by JasonCEC 12y ago
No, Netflix uses collaborative filters (not feature learning) for recommending shows, and does not collect feature data on individual "consumer" preference (at least not publicly). What my company does uses sensory and preference
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by JasonCEC 12y ago
My company[1] is a similar service for the artisan/premium beverage industry (focusing on coffee, beer, and spirits). We use machine learning and data science to understand what individuals and populations taste in a product, what attr
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by JasonCEC 12y ago
Please share your experience with active inside sales (when you have some anecdata) - I know many of us would find it a valuable read.
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by JasonCEC 12y ago
I actually wrote a complaint to the Startup School contract after a being disappointed by the event in NYC last year... The event was ok... but really lacked anything you couldn't find elsewhere. I was particularly annoyed that they di
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by JasonCEC 12y ago
It's interesting to me that Open Revolution R supports R Shiny (developed by RStudio). A natively multi-core version of R could be really useful in dealing with the larger applications that are built on shiny, as computations, input, g
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by JasonCEC 12y ago
My entire company is obsessed with keyboards. [I type on my Das cherry browns - tanked but not clicky] We have, collectively, - Original 1983 Model M - Unicomp Model M - Das ultimate 3 cherry red - Das pro 4 cherry blue - Das pro 3 cher
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by JasonCEC 12y ago
I can't even describe how much I wish `stringsAsFactors=F` was the default.
137.
by JasonCEC 12y ago
Mike, I build flavor profiling and quality control tools for coffee, beer, and spirit producers. I would love to help with the coffee DNA project. Shoot me an email[1]? [1] JasonCEC@Gastrograph.com
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by JasonCEC 12y ago
Interesting; not to lessen your ideal, but both sour and bitter fall into a category of complex flavors. I absolutely agree that good coffee is a balance of sour (acidity) and bitter, but I take acceptation to the idea that it's a b
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by JasonCEC 12y ago
You don't really... Espresso makes highly concentrated brewed coffee that people consider to be closer to espresso. The 'debate' is that any coffee pulled under pressure is technically espresso - but (real, read: not home ma
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by JasonCEC 12y ago
Generally a good article; I run a startup[1] for quality control in the craft beverage industry (coffee, beer, distilling), and we have over 7,000 full sensory reviews of the flavor profile from various brewing methods. I would highly sugge
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by JasonCEC 12y ago
Point 1 is not false; I work in Quality Control for artisan distillers - heads and tails recycling is an important part of the production process, and requires both skill and testing to make sure methanol is removed from the spirit. A bootl
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by JasonCEC 12y ago
Right! Though: Heads and tails recycling of the mash is more complicated than simply 'discarding' the heads to avoid methanol. Bootleggers usually weren't using a fractional still, and thus would have needed precise temperatu
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by JasonCEC 12y ago
I debated this ~4 years ago on the Penn State University Parliamentary Debate team. During the practice session I tried to use this as an argument against the claimed moral high ground of the prohibitionists. It failed; our coach and the re
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by JasonCEC 12y ago
This is (wonderfully) reminiscent of Harry Potter and the Methods of Rationality[1]. Both are well worth the read. [1] http://hpmor.com/
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by JasonCEC 12y ago
Consolidation is a ways off. The large beer producers have acquired a few craft producers in the last few years, but the artisan beverage market will continue to grow in both number of firms and amount of production. I think it will be at l
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by JasonCEC 12y ago
Agreed.
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by JasonCEC 12y ago
I'm not sure how much I agree; wine and coffee work quite differently than distilled spirits. In wine, you have never needed to own the vineyards to be a vintner - as far back as medieval Europe, we had merchants purchasing grapes from
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by JasonCEC 12y ago
Yes, that is what I meant :) If we take this a little further though, part of craft production is the curation; being willing to dump batches that don't meet your quality standard. Any producer who knowingly ships product below their
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by JasonCEC 12y ago
Some of that is true; but there are historical antecedents that explain the use of hops and malts... My company[1] builds quality control tools for artisan beverage producers; we know that craft production is a batch process relying on agri
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by JasonCEC 12y ago
Side-by-side comparisons are often misleading in hedonic sensory evaluation. Even trained individuals have a tendency to select the sweeter and stronger flavored (intense) product. Bitter and woody notes are important balances in higher qua

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