This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is the availability of suitable persons to serve as members of a tasting panel.
This method describes the general requirements for boiler water:
Alkalinity (p value)
Total mineral content
Boiler feed water for use in the production of beer and other foods