This method describes the visual determination of glassiness in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of longitudinally cut endosperms of malt kernels
This method describes the visual determination of the endosperm color in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of longitudinally cut endosperms of malt kernels.
Whole leaf hops which are intended for use in the brewing and food production industries
Whole leaf hops are typically evaluated before being processed further by hop product manufacturers or prior to use in a brewery. It is recommended that an evaluation sheet be used for manual evaluation of hops such as the "Evaluation Form" from the Gesellschaft für Hopfenforschung e.V.
This method describes how to evaluate husk character as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30