Would you trust a beer without aroma and flavor consistency? Brewerys maintain consistency via recipe and sensory tastings. ## Recipe: Universal Regulation Rule with Vicky Distributional representation of regularization is Bayesian prior. This regularization, like functional diversity, enhance performance robustness and this connected spirit of pre The prevention that is updated in a consistent fashion (Bayes rule) updated attracted me to Vicky’s optimal level of regulation is mesmerizing, but beyond that, collaboration with Vicky Scaling and the Universality of Function Diversity Across Human Organizations, I learned the mechanisms of how regulations can gain authority. Regulating bias is a fuzzy business, but the boundary can be justified by hierarchical and scaling frameworks under the name of law. Thanks to her teaching on universality, I could grasp the concept of quality, diversity, dynamic scaling. unified theory of sustainability, which Geoffrey West defines as integrated scientific framework that encompasses a quantitative, predictive, mechanistic theory for understanding the relationship between human-engineered systems, both social and physical, and natural enviornment ## Sensory tasting: with Johan, Vicky, Hazhir Working with explicit data and context on film (Johan), federal agency (Vicky), epidemics and service industry(Hazhir) injected concrete what, why, and how of simulation model vetting. **### Tasting1: Film Durable Dominance with Johan Johan's durable dominance is a bias I wish to fight for. His efforts to herald previlege dynamics resonates with my startup mission: data analytics inequality prevention. Most of all, his durable efforts in theory construction, five years of both theoretically (*A Theory of Durable Dominance*) and empirically (*fragmented elite*) diverse examples from music, journal, film industry and analytical justification from both customer's attention constraint and nondominant's reduced motility. Working with Johan exposed me to large scale data where relation among objects (millions of movie, person, characters) were embedded. Techniques to efficiently make test-passing models was priceless lesson. **### Tasting2: Regulatory Function with Vicky **### Tasting3: Covid Vaccine Misinformation with Hazhir equipped me not only the context and need of dynamic simulation in organization and social science, but also could gain trust consumer's perspective. For instance, ``` ## 1. Host Daily Sensory Tastings The first logical step in determining the quality of a beer is for a brewery to know what their beer tastes like so they can spot variances in recipes across batches or catch off-flavors introduced through infection. You don’t want to rely on one person’s palate, as they may be too emotionally tied to the product. Instead, breweries can implement a multi-person sensory panel like industry veteran Brian Helton initiated in his three-month-old brewery, Helton Brewing in Phoenix. “My goal was to establish a quantifiable progression of quality in our product. We all have certain weaknesses and strengths in our flavor and aroma perception. We are able to use the panel to their strengths to identify any issues we have in our production or recipe development,” says Helton. The key is to train employees on how to spot off-flavors, which is easy to do according to [Kevin Drake](https://www.craftbeer.com/featured-brewery/full-pour-alibi-ale-works-kevin-drake-no-ipa), owner and founder of two-year-old [Alibi Ale Works](http://www.alibialeworks.com/) in Incline Village, Nevada. He knows the importance of starting a sensory panel. “We spent $200 for an off-flavor kit and introduced the flavors into samplings of beers,” says Drake. “It helped employees know what to look for in our regularly scheduled sensory panels.” DraughtLab, [a beer sensory app for both iPhone and Android](https://www.craftbeer.com/news/craftbeer-com-news/new-draughtlab-app-game-changer-brewers-focused-quality), provides a free platform to measure feedback and data provided by sensory panels. Brewers can then see what adjustment need to be made to a recipe or determine if larger quality issues need to be addressed. ## 3. Maintain a Consistent Recipe It sounds simple, but maintaining a consistent recipe is difficult with the rising cost of ingredients and sometimes limited access to ingredients. It’s important for a small brewery to understand the importance of combating both as the brewery’s brand is tied to the consistent delivery of the same flavor with each can, bottle or pint. This may mean increasing the price of the beer as costs rise or accepting lower margins. Both are far less costly to a brewery’s brand image than an inconsistent recipe. Much more difficult to combat is access to ingredients as [Blue Pants Brewery](http://www.bluepantsbrew.com/) in Huntsville, Alabama, experienced when the brewery encountered a shortage of Citra hops for their flagship IPA. “Citra became very difficult for us to find, but we tried to achieve the same tangerine and lychee flavors that you get from those hops. To do so, we have found ways to use a particular yeast strain’s ester profile and its’ ability to bio-transform hop oils to achieve a similar flavor profile to what would normally come from Citra,”Blue Pants former head brewer Weedy Weidenthal explains. “In test batches, I even handed a beer that was brewed with Cascade, Columbus, and Bravo to a well-respected taster who commented that it was obvious that I used a heavy dose of Citra, not knowing that I had no Citra whatsoever in the batch.” ```  Orgnaization science and hierarhcy Scaling and the Universality of Function Diversity Across Human Organization  trends are rela reachable with rising  where unreachable zone Function diversity, was hard at first, but putting that the range of tasks individuals can perform, is essential to productive organizations. and to gauge the effect of bias, testing system is needed. The boundary of to test my prior belief against the others was crucial. ### Product testing: