Determination of the proportional composition of grist fractions through sieve analysis
Malt grist, grist from adjuncts
The extract yield in the brewhouse is highly dependent on optimal milling of the malt or other grain. The composition of the brewery grist should therefore be monitored on a regular basis.
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device).
The method describes how to determine pesticides and biocidal products in drinking water using high performance liquid chromatography.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The determination is carried out by means of HPLC (refer to W-010.06.120 Quantitative Determination of Polycyclic Aromatic Hydrocarbons (PAH) in Drinking Water).
Determination of the content of steviol glycosides and stevia products in beverages.
All mixed beer drinks and beverages in general.
The decarbonated and diluted sample is chromatographically separated on a polar-endcapped amino-HILIC phase and detected using a mass spectrometer with ESI source. The quantitative evaluation is carried out by external calibration.
This method describes the determination of the extract content of malt through the application of a complete extraction technique.
Malt intended for use in beer brewing or elsewhere in the food industry
Since the Congress mash method does not accurately quantify the extract content of malt, an attempt was made to eliminate the sources of error present in the method. The method described below incorporates the procedure for producing a Congress mash according to the EBC, followed by a complete extraction of the dissolved substances with a suitable apparatus. After the extraction is complete, the weight is determined. This method is preferred for determining brewhouse yield (e.g., during brewhouse equipment commissioning tests).
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The level of carbonate removal in the water treatment system is monitored using the analysis for the p and m values. The standard values specified in the analysis should not be exceeded.
The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.