The method describes the conditions for inoculating a culture medium.
Laboratories in the beverage industry in general and the brewing industry in particular.
The removal and addition of material from and to cultures, e.g. when inoculating culture media. Strict care must be taken to ensure that no foreign microorganisms enter the culture vessels or the inoculation material being transferred.
This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
Whole hops intended for use in beer brewing or elsewhere in the food industry
This method describes how to determine the fluoride content of drinking water photometrically with a cuvette test.
Fluoride ions form a colorless complex with zirconium. This causes the red color of surface treatments containing zirconium to fade.
The method describes how to determine the residual alkalinity in the water used as an ingredient in beer production (brewing liquor).
The residual alkalinity is calculated using the following parameters: total hardness, calcium hardness and magnesium hardness.
The method describes how to correctly collect samples of drinking water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Collecting samples correctly is a prerequisite for obtaining impeccable analytical results. The sample collection method must be tailored to fit the purpose of the analysis. As a rule, separate samples are taken for chemical and microbiological analyses, since different devices and vessels are required for collecting and handling the samples.