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.
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
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
The method describes the isothermal production of wort at 65 °C.
Malt intended for use in beer brewing or elsewhere in the food industry
The isothermal mashing process is the principle method for producing laboratory malt extract. The resultant wort is then analyzed for a wide variety of attributes. This mashing regime is often selected as the extraction process for the purposes of more discernably comparing the differences in barley varieties .
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
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