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 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.
This method describes how to determine the percentage of cracked kernels 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 how to determine the mycological status of a lot of barley as part of visual and manual inspections.
Kernels with a visually recognizable fungal infection is distinguished primarily by a black but at times pinkish red (barley) or white (wheat) discoloration over part or all of its surface. Pinkish red or white kernels indicate an infection by a species of Fusarium.
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.