Try It, You'll like It: The Influence of Expectation, Consumption, and Revelation on Preferences for Beer

• Published in: Psychological science 2006-12, Vol.17 (12), p.1054-1058
• Main Authors: Lee, Leonard, Frederick, Shane, Ariely, Dan
• Format: Article
• Language: English
• Subjects: Acetic Acid - administration & dosage; Ageusia; Alcohol Drinking - psychology; Beer; Beer industry; Beers; Cartoons; Choice Behavior - physiology; Descriptive labeling; Disclosure; Food Preferences - psychology; Gustation; Humans; Memory; Perception - physiology; Personality psychology; Social psychology; Students - psychology; Time Factors; Vinegars
• ISSN: 0956-7976; 1467-9280
• DOI: 10.1111/j.1467-9280.2006.01829.x

Patrons of a pub evaluated regular beer and "MIT brew" (regular beer plus a few drops of balsamic vinegar) in one of three conditions. One group tasted the samples blind (the secret ingredient was never disclosed). A second group was informed of the contents before tasting. A third group learned of the secret ingredient immediately after tasting, but prior to indicating their preference. Not surprisingly, preference for the MIT brew was higher in the blind condition than in either of the two disclosure conditions. However, the timing of the information mattered substantially. Disclosure of the secret ingredient significantly reduced preference only when the disclosure preceded tasting, suggesting that disclosure affected preferences by influencing the experience itself, rather than by acting as an independent negative input or by modifying retrospective interpretation of the experience.