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.
As is the case with drinking water, water employed for the production of beer and soft drinks must be neutral in odor and taste.
beer, beer-based beverages, non-alcoholic beverages, mineral water
A qualitative test is performed after shaking the water in a sealed, odor-neutral bottle. Water possessing an odor is measured quantitatively on the basis of a sensory threshold. Water possessing an odor is diluted with odorless water until the odor is barely perceptible (by at least three people). The ratio of the total volume (water with odor + odorless water) to the volume of the mixture containing the water sample is designated as the odor threshold. The taste test should always be performed after evaluating the odor, since the perception of odor can be influenced by flavor.
This method describes the how to determine the odor and flavor of malt through manual examination.
Malt intended for use in the brewing and food production industries
This method is applicable to other malted grains as well.
Malt to be received at the brewery must be free of foreign odors/flavors and other contaminants.
The malt is evaluated by smelling it and by biting the kernels. Steeping the malt kernels in hot water is also helpful.
This method describes how to evaluate gases sensorially, especially carbon dioxide.
Gases which are used in the brewing and food production industries
Contaminants are transferred from carbon dioxide or other gases to water and are detected through a sensory test.
This method describes how to evaluate hoses, particularly beer hoses.
Hoses which are used in the brewing and food production industries
New hoses and/or those manufactured using unsuitable materials can bring about a change in the aroma or the flavor of the liquid passing through them. Pieces of hose are placed in a test medium of either beer or 96 % alcohol. After a defined period of time, the test samples are tasted and compared to control samples.
Water intended for use in beer brewing as well as in the production of other foods
Steam-volatile phenols form by bonding with diazotized p-nitroaniline azo dyes; the intensity of the resultant color is measured photometrically following extraction with n-butanol.
The intensity of the color, based on a saturation threshold of phenol of 100 %, is as follows:
phenol 100 % m-xylenol 52 %
o-cresol 147 % p-xylenol 92 %
m-cresol 120 % guaiacol 165 %
p-cresol 21 % pyrocatechol 29 %
o-xylenol 16 % α-naphthol 23 %