Barley intended for the production of malt is evaluated on the basis of germinative capacity.
This method is used to determine the percentage of germination that will occur under normal malting conditions. The germination index provides a good indication of the germination capacity of a barley lot which is no longer dormant [1−3].
The method is based on the BRF/4 ml test with 4 × 100 kernels.
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 inspection and sensory assessment.
The method describes the conditions for inoculating a culture medium.
Laboratories in the beverage industry in general and the brewing industry in particular.
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 whether there are pre-germinated kernels in a lot of barley as part of visual and manual inspection processes.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Barley is visually inspected for the presence of “open” pre-germination which may be evidence of the presence of “hidden” pre-germination.
This method describes the method for determining the germinative energy of barley by inducing germination in a germination box under defined conditions.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the germination of barley be induced at a defined temperature and humidity. The germination period is three or five days.
Prediction of the extract content and predetermination of the processability and value of a lot of barley for brewing purposes
The behavior of barley during the malting process, which is intended for large-scale malt production, must be known.
MEBAK approved and adopted a micromalting procedure on 6 April 1971 as a standard method for predicting the extract content and for determining the suitability of barley varieties for malting. In 2003, MEBAK shortened the procedure by one day for a total of six days for vegetative growth (steeping and germination), the same length of time as the EBC procedure.