Boiler water for use in the production of beer and other foods
Analogous to the p and m values obtained in the determination of acid capacity (pH 8.2 and 4.3), this analysis is performed according to W-000.13.031 Acid Consumption (Alkalinity, p-Value and m-Value)/Acid Capacity to pH of 8.2 and/or 4.3 for Water. The alkaline capacity of the boiler water is determined through titration of the sample with 0.1 N sodium hydroxide (instead of hydrochloric acid) to a pH of 4.3 and/or 8.2.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.
Malt intended for use in beer brewing or elsewhere in the food industry
After boiling for two hours on a reflux condenser, the wort is clarified using membrane filtration. The color is measured with a spectrophotometer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Oils and fats dispersed in water are precipitated using aluminum sulfate. After dissolving the precipitate with hydrochloric acid in organic solvents, they can be separated from the mineral salts.
This method describes the general requirements for boiler feed water:
Boiler feed water for use in the production of beer and other foods
The requirements for boiler feed water are detailed in the analysis methods listed below.
Biological process control in breweries
Entire brewery
Biological process control in breweries involves testing water, wort, yeast, beer, air, and gases that are in contact with wort and beer as well as other substances, e.g. clarifying agents, for microbial contamination. In addition, the pipework of beer, water and pressurised gas as well as equipment, machines and containers that come into contact with water, wort, yeast or beer are tested.
In all these tests, the aim is to detect obligate beer-spoilage organisms in particular, but in special cases also those that can lead to beverage contamination as potential beer-spoilage organisms.
"Indirect beer-spoilage organisms" are microorganisms that can damage intermediate products such as yeast and wort, whereby this preliminary damage can be carried over into the bottled beer (e.g. Enterobacteriaceae in the wort pathway or in propagation systems)
"Indicator organisms" are microorganisms that do not pose a risk to the biological shelf life of the finished product, but do indicate that cleaning and disinfection measures have been carried out inadequately or that mistakes have been made during production (e.g. yeast culture in rinsing water and acetic acid bacteria in the bottling area).
Table 1 shows which microorganisms can be expected in which stages of production in the brewery.
In addition, reference is made to current and relevant literature that allows the further characterisation and evaluation of potential beer-spoilage bacteria, obligate beer-spoilage bacteria, indicator bacteria, foreign yeasts, yeast cultures and other microorganisms that are relevant to breweries.