Lindsay Barr has earned global recognition in the field of Sensory science through her work as the Sensory program manager at New Belgium Brewing Company and as Co-Founder of DraughtLab Sensory Software. She is highly regarded for her technical, yet laid-back public speaking personality and has gained recognition in the Sensory community for challenging the norms, creating new methods and improving the old - making them more accessible while maintaining their robustness.

Lindsay served as the chair of the American Society of Brewing Chemists Sensory Committee for five years. In that time, she helped develop a webinar program and published seven new Sensory methods. She holds a B.S. in Biochemistry and Molecular Biology from the University of New Mexico and a Masters degree in Food Science and Technology from the University of California, Davis.  While at UC Davis, she studied under Dr. Charles Bamforth and published some of the first works on gluten-free beer production.  She continues her involvement in academia by guest lecturing at multiple universities and serving as a peer reviewer for multiple scientific journals. She also teaches the Sensory Panel Management course at the Siebel Institute of Technology and is a professional beer judge for the Great American Beer Festival and World Beer Cup competitions.

She believes that flavor is the most important factor in determining beer quality and consistency and has set her sights on continuing to develop tools focused on helping craft brewers use their senses to inform brewery-wide decisions.