Quality Control

Quality are those attributes of a product that makes it desirable to a consumer. In the production of beer there are many opportunities for undesirable properties—in aroma, in taste, and in appearance—to develop. Brewers have learned to be very careful about their products.

Quality control begins with the raw materials used in brewing. The water used is monitored for taste, alkalinity, hardness, and trace metals.

Barley malt is controlled very closely. The variety of barley is always specified, and sometimes the region in which it is grown. The malting process is controlled indirectly, by the analysis of the finished malt. The kilning cycle is specified, and the temperatures on the kiln are controlled.

Analyses exist for malt that reveal the size and vitality of the barley used, the extent to which the barley is germinated, how well it was modified or malted, and how well it will perform in the brewery. A typical analysis of a two-row and six-row malt is shown in Table 9.

The assortment indicates the size and grade of the barley used to make this malt. Uniformity in size is as important as absolute values. The growth shows how many dead kernels there were in the barley and how extensively and how uniformly the barley germinated.

The extract values, which give the amount of soluble matter in the malt, is an important economic factor. The difference in extract between a coarsely ground and a finely ground malt indicates how well the barley was modified; the smaller the difference the better the modification.

The diastatic power and a-amylase value measure the ^-amylase and a-amylase, respectively. The ratio of soluble protein over total protein indicates how well the barley grew during malting and can predict yeast behavior in the brewery.

Hops are specified by variety and country or state in which they are grown. Samples from lots that could be purchased are examined visually by the brewer. Acceptance

Table 9. Analyses of Two-Row and Six-Row Malts

Two-row malt Six-row malt

Assortment

Table 9. Analyses of Two-Row and Six-Row Malts

Two-row malt Six-row malt

Assortment

On 7/64 in., %

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