This method describes how to classify barley according to size, though this is performed without separating out the half kernels.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The sieving test represents one of the most important objective physical methods for evaluating malt and can be carried out rapidly and easily. The percentages of total dockage (< 2.2 mm) and that of the kernels belonging to grades I and II can be determined from the results of the sieving test.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.
This method describes how to evaluate the degree of contamination or the purity of malt as part a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual examination of malt for foreign objects. Refer to the Sieving Test for Malt (R-200.08.011).
During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30
Foreign organisms in brewery yeasts are primarily obligate beer-spoilage organisms and wild yeasts. This method aims to detect wild yeasts in brewery yeast cultures.
Process samples containing yeast
Brewery yeast cultures cannot grow in the presence of more than 200 ppm copper sulphate (CuSO4) in a culture medium. The majority of wild yeasts are not inhibited by this concentration. This means that a universal yeast medium (e.g. YM) with the addition of 200 ppm CuSO4 can help detect the presence of wild yeasts in bottom- and top-fermenting brewery yeast cultures.