This method describes how to determine the hop storage index (HSI) in hops and hop products.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The oxidative degradation of the α-acids and β-acids in hops and conventional hop products is determined using a spectrophotometer. The HSI can be referenced in addition to or together with the spectrophotometric method for determining the α-acids and β-acids in hops outlined under R-300.04.110 α- und β-Säuren in Doldenhopfen und Hopfenpellets – Spektralphotometrische Methode.
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 how to determine the clarity or turbidity of water using a transparent cylinder.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods