Determination of the proportional composition of grist fractions through sieve analysis
Malt grist, grist from adjuncts
The extract yield in the brewhouse is highly dependent on optimal milling of the malt or other grain. The composition of the brewery grist should therefore be monitored on a regular basis.
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device).
The method describes how to determine pesticides and biocidal products in drinking water using high performance liquid chromatography.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The determination is carried out by means of HPLC (refer to W-010.06.120 Quantitative Determination of Polycyclic Aromatic Hydrocarbons (PAH) in Drinking Water).
Determination of the content of steviol glycosides and stevia products in beverages.
All mixed beer drinks and beverages in general.
The decarbonated and diluted sample is chromatographically separated on a polar-endcapped amino-HILIC phase and detected using a mass spectrometer with ESI source. The quantitative evaluation is carried out by external calibration.
This method describes the determination of the extract content of malt through the application of a complete extraction technique.
Malt intended for use in beer brewing or elsewhere in the food industry
Since the Congress mash method does not accurately quantify the extract content of malt, an attempt was made to eliminate the sources of error present in the method. The method described below incorporates the procedure for producing a Congress mash according to the EBC, followed by a complete extraction of the dissolved substances with a suitable apparatus. After the extraction is complete, the weight is determined. This method is preferred for determining brewhouse yield (e.g., during brewhouse equipment commissioning tests).
This method describes how to perform sensory analysis of beer using the modified "Trueness-of-Type" scheme.
beer
The “trueness-to-type” scheme from the Institute of Brewing (IOB) [1] served as the basis for the sensory evaluation scheme according to SCHÖNBERGER (2003, 2004). According to defined sensory objectives, the descriptions of the sensory attributes are selected from the flavor wheel and divided into positive and negative characteristics. The positive attributes are evaluated on a scale from 0 to 3 to 0 (6). A value of 3 signifies the optimal intensity of a particular attribute, and therefore the values 0 and 6 represent weak and strong expressions of the same attribute, respectively. The negative descriptions of sensory attributes are evaluated by the taster on a three-point scale. The difference in the totals between the positive and negative attributes represents the final evaluation of the beer. In addition, the intensity of the attributes can be plotted on a spider diagram.
This method describes the procedure for conducting a profile analysis of beer-based beverages.
Beer-based beverages
Analyzing the sensory profiles of the two constituents of beer-based beverages combines both with regard to their respective characteristics. A suitably thorough characterization of the beer constituent as well as the soft drink or fruit juice constituent must be performed.
The set of attributes describing beer as the constituent is typically confined to the fundamental terminology used for the sensory analysis of beer, since most beer-based beverages are not created from specialty beers. Therefore, a differentiation is made between beer-based beverages containing pilsner beer and Southern German wheat beer (weißbier). Individual cases, for example those involving the use of schwarzbier or altbier, are not discussed here.
The following set of attributes for the beer constituent has proven successful in practice and can serve as a basis for developing a product-specific common language among the tasters:
Attributes from the beer component:
A description of the soft drink or fruit juice constituent is entirely dependent on the specific flavor of the beverage and should take the characteristic fruity notes in the aroma into consideration:
Aromas similar to lemon/lime:
Aromas similar to cola:
Aromas similar to energy drinks:
Aromas similar to grapefruit:
Aromas similar to red berries:
Aromas similar to apples:
Other aroma impressions:
In addition, the visual characteristics and, of course, the basic flavors of sweet and sour should be incorporated into the list of descriptors. When using artificial sweeteners, the sweetening power should also be provided (see below).
As a rule, which component is sensorially dominant must be determined by assessing the intensity of the various components in the beer-based beverage. This means that the attributes of both the beer and soft drink constituents should be evaluated using uniform scales for assessing intensity. It is possible that an additional scale can provide information on the sensory balance of the two components, e.g., from -3 (beer constituent heavily dominates) to 0 (balanced) to +3 (soft drink constituent heavily dominates).
Mouthfeel plays a crucial role particularly with the analysis of beverages based on Southern German wheat beer and should (by means of the perception and evaluation of the carbonation) be characterized with reference to its fullness and viscosity.