This method describes how to determine the protein content using near-infrared transmission spectroscopy (NIT).
Malt intended for use in beer brewing or elsewhere in the food industry
Determination of the fermentation cellar yield in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
The fermentation cellar yield is calculated using the value determined for the amount of extract contained in a batch of wort relative to the amount of extract present in the raw materials used to produce the wort.
This method describes how to determine whether kernels are cracked as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to determine whether a lot of grain is contaminated with ergot visually through manual inspection.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
A representative sample of grain is visually inspected for the presence of ergot sclerotia.
This method describes how to determine not only the variety of barley but whether a lot of barley consists of a mix of varieties.
Barley intended for malt production as well as barley malt
Separation and identification of the protein (hordein) fraction of barley or barley malt by means of gel electrophoresis. The method is suitable for all types of barley, as long as reference substances are available. However, the method cannot be used to identify barley varieties used to produce malt that has been so strongly modified that the protein fraction is almost completely degraded.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After extraction with toluene, the α-acids and β-acids in the hops and hop pellets are determined using spectrophotometry.