How can something with zero sensory perception offer advice on creating anything that is 100% sensory? You cannot learn anything from AI. You must use your own critical thinking skills.
I think we’d all agree that research is useful for learning in general, and for making beer in specific. Do Google searches, read books, look at published recipes, go through blogs and forum posts…
The
potential of AI is that it’s essentially doing that: gathering a tremendous amount of reference information and processing it (in difficult to comprehend ways) to synthesize a result. It doesn’t matter that the computer has no senses, because it’s relying on the records produced by humans that do have them.
In practice, I’m impressed by how far it’s come, and how quickly. The results produced by GPT and its ilk are often good starting points, and in some cases can save a lot of time. But we’re still at the stage where
discrimination between data is iffy, and so you need to take that starting point and look over it pretty carefully if you don’t want to go badly wrong.
This is amateur speculation, but my guess is that it won’t be too long before the answers you get from AI will be at least as good as what you’d come up with yourself after hours or days or more of intensive research.
On a different topic, I’d also guess that advances in data analysis, paired with multi-D chromatography/mass spectrometry, are going to crack the code relating chemical composition to “this tastes good.” And that large breweries will ultimately completely replace sensory panels and consumer research with analytical labs.
I, for one, welcome the arrival of our automated brewing overlords.
