Whole hops intended for use in beer brewing or elsewhere in the food industry
Hop extract intended for use in beer brewing or elsewhere in the food industry
Hop extract may have been standardized to a defined alpha content prior ot filling, e.g., with glucose syrup. The hop extract and glucose syrup tend to separate after packaging. For this reason, both phases should be homogenized very well prior to performing any analyses.
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.
This method describes how to determine malted barley varieties and how to detect mixtures of different barley varieties in one lot of malt.
Malt intended for use in beer brewing or elsewhere in the food industry