Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After milling, hops and hop powder products are extracted using a diethyl ether/methanol mixture and a hydrochloric acid solution. The α-acids and β-acids dissolved in the ether phase are separated using reversed phase high-pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
Hop extracts are dissolved in methanol. The α-acids and β-acids dissolved in the methanol are separated using reversed phase high pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
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 determine the time required for filtration of laboratory mashes.
Malt intended for use in beer brewing or elsewhere in the food industry
The time from the beginning to the end of filtration is determined when producing a laboratory mash.
This method describes how to test the sensory impact of filter aids and stabilizing agents under normal operating conditions.
Filter aids and stabilizing agents which are used in the brewing and food production industries
In order to test the influence and effects of filter aids in a routine production situation, it is recommended that a filtration trial be conducted under standard operating conditions.
The odor and flavor of the filtered beer is also tested as part of this trial.
The test should be conducted against a control sample that has not been in contact with the material to be tested.
This method describes how to determine the electrical conductivity of water using a conductivity meter.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The electrical conductivity of a water sample is regarded as a sum parameter of all of the ions dissolved in the water sample. The electrical conductivity is determined by the ion concentration and the types of ions as well as the temperature and the viscosity of the solution. Due to dissociation of the water molecules themselves, water containing no dissolved extraneous ions possesses an extremely low electrical conductivity of ≤1 µS/cm-1. Drinking water often exhibits conductivity between 100 and 1000 µS/cm-1 (limit threshold according to the Trinkwasserverordnung – TrinkwV (the regulations governing drinking water in Germany): 2500 µS/cm-1 at 25 °C). By comparison, rainwater exhibits a value for electrical conductivity between 30 and 60 µS/cm-1, while that of sea water is commonly 42,000 µS/cm-1.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.