/ RAW MATERIALS / Adjuncts

R-100.01.020 [2016-03] Moisture Content in Adjuncts

The use of adjuncts is allowed for the production of beer which is not brewed according to the beer purity law – as long as they comply with national guidelines for beer production [1].

The analysis methods listed below are suitable for all types of starch products added during the mashing process (rice, corn grits, etc., in various processed forms such as flakes or grits), as well as for sugar and syrup samples which are added during wort boiling.

Those using corn or corn products as adjuncts in the brewing process should be aware of the possibility that they could receive genetically modified material in their adjuncts due to lack of monitoring or testing or through accidental or unplanned mixture. In Europe, professional brewing organizations in each member state have developed procedures to help prevent contamination with these materials, designed to ensure that only non-GMO products enter grain mills or breweries. For related quality control testing and fulfillment of defined quality standards, qualitative and quantitative PCR analysis methods are performed in special, accredited laboratories at the individual production stages between agricultural producers and breweries.

References

MEBAK Band Mikrobrauereien, Selbstverlag der MEBAK, S. 101–124, Freising 2015, ISBN: 978-3-9815960-5-2

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Application/Purpose

The method describes how to determine the moisture content of adjuncts. With corn (maize), the determination of the moisture content is carried out according to the ISO standard 6540 [1].

Scope of Application

Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be added at certain points in the processes of beer or other beverage production

Principle

The moisture content of adjuncts is determined through the loss in mass during a standardized drying process, in which ground malt is dried at a defined temperature within a specified time in an electrically heated drying oven.

The moisture content is determined through the difference in the weight of the adjuncts prior to and after drying.

For samples with a moisture content greater than 17 % (for corn over 15 %), the sample has to be dried prior to conducting the analysis.