This method describes how to evaluate odor by means of manual examination.
Barley which is intended for malting and therefore must be manually examined for the attributes described in this method.
Barley received by the malthouse should exhibit no foreign odors or contaminants.
This evaluation is carried out by simply smelling the barley.
This method describes the how to determine the odor and flavor of malt through manual examination.
Malt intended for use in the brewing and food production industries
This method is applicable to other malted grains as well.
Malt to be received at the brewery must be free of foreign odors/flavors and other contaminants.
The malt is evaluated by smelling it and by biting the kernels. Steeping the malt kernels in hot water is also helpful.
This method describes how to evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.
This method describes how to evaluate the moisture present in barley 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.
Manual inspection of the moisture present in 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 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