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.
This method describes the sensory analysis of wort.
breweries, wort concentrate producers
After the initial testing of the raw materials ((refer to the list of relevant analyses under Links), the next significant critical control point is the quality of the wort. In monitoring the status of the sensory characteristics of wort it is essential that it is true to style (classification as wort for further processing to conform to defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., metal ions, fecal indicator microorganisms, solvents, ...)
microorganisms (contamination)
differences due to chemical changes (oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
The method describes the sensory analysis of naturally fermented lactic acid.
brewery, wort concentrate producers
Due to its sustained influence throughout the entire production process, evaluation of the sensory characteristics of lactic acid from natural fermentation plays a decisive role in the final product. Large fluctuations in the quality of lactic acid cause significant differences in the resultant products.
The following influences should be tested within the scope of sensory analysis:
variations due to cross contamination
microorganisms (contamination)
variations due to microbiological or chemical changes (mutation, large percentage of dead microorganisms, …)
This method describes the sensory evaluation of green beer.
breweries
In monitoring the status of the sensory characteristics of an intermediate product prior to testing the final product, it is essential that it is true to style (classification as a defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., cleaning and disinfection residues, metal ions, ...)
microorganisms (contamination)
differences due to biological and chemical changes (fermentation problems, oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.
This method described how to perform sensory analysis of beer using the Doemens Score Sheet.
beer
The Doemens Score Sheet allows a maximum of 100 points. In addition to the DLG evaluation criteria, this score sheet also addresses the visual attributes of the respective beer style. As with the DLG Quality Assessment for Beer, each attribute is assessed according to a five-point scale. The score for each attribute is weighted accordingly and then totaled to produce an overall score. It is necessary that a description be included for each characteristic so that a written reference is provided for the quality of the sensory attributes and also, if applicable, any irregularities in the quality of the beer.