Prediction of the extract content and predetermination of the processability and value of a lot of barley for brewing purposes
The behavior of barley during the malting process, which is intended for large-scale malt production, must be known.
MEBAK approved and adopted a micromalting procedure on 6 April 1971 as a standard method for predicting the extract content and for determining the suitability of barley varieties for malting. In 2003, MEBAK shortened the procedure by one day for a total of six days for vegetative growth (steeping and germination), the same length of time as the EBC procedure.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.
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 inspection and sensory assessment.
Applicable for all (laboratory) worts
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards, yeast is added and the wort is allowed to completely ferment out at a minimum temperature of 20 °C in a fermentation tube (fig. 1). The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.
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 establishing the appropriate duration of tasting and evaluating samples.