Chefs, brewers, and related professionals occupy a particular role in society—they work with the transformation of some of the most basic matters of our lives. They are part highly skilled workers and part artists with a vision for the end result of their transformation. In general, they work with their senses and have a highly educated palate. However, in the hectic work environment of the restaurant kitchen or the brewery, there is little tradition for formal sensory tests. In the development lab, when prototyping new foods or beverages, there is time, but little money and tradition for sensory tests. To take sensory methods to this new territory outside the well-known facilities of the sensory laboratory is a terrifying task. Will the knowledgeable experts and educated palates ridicule the sensory profession? Will they understand the method, and the value it can give them in their work? Will they understand the results? Will they think the results are too obvious, and not worth spending the time on? Those were some of the thoughts that rummaged around in the brain of the first author years ago, when we first attempted to move fast sensory methods out of the sensory laboratory and into the real life of brewers and chefs.