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.
Determination of the concentration of dissolved carbon dioxide in carbonated beverages through titrimetry (dimensional analysis)
This method is suitable for determining the dissolved carbon dioxide in carbonated beverages for concentrations ranging from 0 to 8.4 g/l.
Through the addition of a sodium hydroxide solution, the carbon dioxide in beer becomes bound as sodium hydrogen carbonate or sodium carbonate. Sulfuric acid is added to an aliquot of the beer treated with sodium hydroxide. This causes the carbon dioxide to be released again, after which a stream of air conducts the carbon dioxide into a barium hydroxide solution. Through titration of the excess barium hydroxide, the carbon dioxide content of the beer can be determined [1].
Malt intended for use in beer brewing or elsewhere in the food industry
This method describes the visual determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
Determination of the "air volume" (gas volume other than carbon dioxide) in the headspace of bottles and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The method provides valuable information on effective and uniform foaming and undercap gassing during can filling.
The gas in the headspace of bottles and cans is captured under a funnel filled with water and subsequently migrates very slowly through a column of liquid containing potassium hydroxide or sodium hydroxide, whereupon the carbon dioxide also contained in the headspace is bound by the caustic solution. The remaining gas, consisting of nitrogen and oxygen, is captured in a burette, from which the volume can be read. The value from the burette is expressed as “air in headspace” [1].
This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.