Malt intended for use in beer brewing or elsewhere in the food industry.
The malt is placed in a stainless steel wire sieve drum. For a designated time period, the kernels are pressed against the rotating wire sieve drum by a roller, whereby the friable portion of the malt falls through the sieve, while the glassy portion is retained in the drum.
The method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
Using suitable tasting glasses is one of the fundamental prerequisites for the properly structured sensory evaluation of a beverage.
The method describes the operation of a stereoscope in a laboratory.
Laboratories in the beverage industry in general and the brewing industry in particular.
The stereoscope is generally used to analyse plate cultures (e.g. pour/streak and spatula plates) at six to eight times magnification to determine the colony-forming units (CFU).
This method describes the visual determination of glassiness in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of longitudinally cut endosperms of malt kernels
The method lists the consumables that are part of the equipment of a brewing microbiology laboratory.
Microbiology laboratory in the brewing and beverage industry and its suppliers.