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 conditions under which sensory analysis is to be performed.
Beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the fundamental prerequisites for a properly structured sensory evaluation of beverages is training members of the tasting panel.
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 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.
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 the sensory properties of filter aids and stabilization agents.
Filter aids and stabilization agents which are used in the brewing and food production industries
This test provides information regarding any odors transferred by filter aids to wort and beer. A minimum of three samples should be collected from each lot of the product delivered.