This method describes how to collect samples of malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Collection of representative samples
This method describes how to correctly collect a sample of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Collecting samples correctly is a prerequisite for obtaining flawless analytical results. The sample collection method must be adapted to align with the purpose of the analysis method. As a rule, separate samples are taken for chemical and microbiological analyses, since different equipment and containers are required for the collection and treatment of samples.
In principle, sample collection methods are distinguished as follows:
Random samples collected for analysis identify possible contamination or can be collected for purposes of orientation prior to more extensive sampling.
Both intermittent (discontinuous) sample collection (according to certain time intervals, volumes or flow rates) and continuous sampling, which allows for constant monitoring of flowing water for compliance with quality standards, are possible. Samples taken continuously can be mixed to create composite samples and provide mean data.
A series of samples (taken at different depths or over a given area to perform profile tests) are collected for analysis in the process of testing standing water.
The sample describes how to collect samples of adjuncts.
This method describes how to collect samples of barley.
Barley intended for malting and for which samples must therefore be collected, e.g., upon delivery to a malting facility.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The respective constituents of hops are not uniformly distributed throughout the cones. The aroma compounds and bitter substances are found in the lupulin glands inside the cone, adhering to the cone bracteoles near the strig. The polyphenols, on the other hand, are found in the bracts, bracteoles and stems. In order to reliably analyze the constituents of hop cones, homogenization of the sample is required. For this purpose, the cones are ground and the sample is divided.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
A reliable sampling method for whole hops and hop products is a prerequisite for obtaining suitable material for analysis. The effort involved in collecting the sample depends upon how uniform the hop product is.