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 inspection and sensory assessment.
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.
This method describes how to evaluate odor by means of manual examination.
Barley which is intended for malting and therefore must be manually examined for the attributes described in this method.
Barley received by the malthouse should exhibit no foreign odors or contaminants.
This evaluation is carried out by simply smelling the barley.