This method describes how to evaluate the color and luster of malt as part of a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of the color and luster of malt
This method describes how to evaluate the degree of contamination present in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual inspection for the presence of foreign grain or contaminants. Also refer to R-110.22.011 Sortierung von Gerste.
This method describes how to determine the mycological status of a lot of barley as part of visual and manual inspections.
Kernels with a visually recognizable fungal infection is distinguished primarily by a black but at times pinkish red (barley) or white (wheat) discoloration over part or all of its surface. Pinkish red or white kernels indicate an infection by a species of Fusarium.
Unfiltered, cloudy beer samples
Analysis of the microbiological status of green beer samples, in particular the presence of obligate beer-spoilage organisms and wild yeasts.
Foreign organisms in industrial yeasts are primarily obligate beer-spoilage organisms (gram-positive and gram-negative anaerobes) and wild yeasts.
Brewery yeast and purchased yeast
Dark-field microscopy of the sample with subsequent enrichment.
The method describes aseptic working conditions in a laboratory.
Laboratories in the beverage industry in general and the brewing industry in particular.
The aim of aseptic techniques is to protect sterile culture media, solutions and devices as well as pure cultures of microorganisms from contamination and to eliminate false-positive and false-negative findings.