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).
Desired condition: free of foreign material, stems and leaves
Points to be awarded: 1−5
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the harvested hops through visual inspection is employed in order to determine whether a portion may be deemed undesirable . This is aided by gravimetric determination of impurities as well as leaf and stem content.