Desired condition: free of foreign material, stems and leaves
Points to be awarded: 1−5
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the harvested hops through visual inspection is employed in order to determine whether a portion may be deemed undesirable . This is aided by gravimetric determination of impurities as well as leaf and stem content.
This method describes how to conduct a simple descriptive test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This simple descriptive analysis provides a method for articulately communicating sensory attributes. The method can be utilized to formulate a list of attributes for the profile test. The list of attributes must then be statistically corroborated and reference samples employed to ensure that all of the testers identify the same reference substance for each of the given attributes (e.g., rancid butter, sweaty = reference substance butyric acid).
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the dry residue (ash content) of a filtered or unfiltered water sample.
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 and manual inspection.
Determination of the vicinal diketone content (diacetyl + 2,3-pentanedione) as well as the total diketone content in beer
The method is suitable for filtered beers brewed to any original wort or to any alcohol content as well as for fermenting wort.
Diacetyl (2,3-butanedione) and 2,3-pentanedione are detected photometrically in the beer after steam distillation. It is also possible to determine precursors in green beer.
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 and manual inspection.