ANALYTICA EBC

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0 - Method Selection Guide

This Guide lists the sampling methods, analysis techniques and confirmatory tests which are associated with the following topical areas: 1) brewing materials - Barley & Malt; 2) Brewing Materials: Additives and Adjuncts; 3) Brewing Materials: Process Gases; 4) Brewing Materials: Brewers' grains; 5) Brewing Materials: Water; 6) Wort; 7) Yeast: Storage, Supply and Propagation; 8) Yeast: Physiology and Characterisation 9) Yeast: Propagation and Yeast during fermentation; 10) Yeast: Detection of Contaminants; 11) Beer in process: samples containing yeasts (fermentation, green beer, cask beer, etc) - Detection of contaminants; 12) Beer in process: bright beer and recovered beer - detection of contaminants; 13) Beer in Package: keg and cask; 14) Beer in Package: can and bottle; 15) Brewery Hygiene Monitoring

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• Microbiology
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1 - Principles of Microbiology

This document lays down the principles of microbiology with an emphasis on beer-related microbiology. It contains the following chapters and sub-chapters: 1) Principles of Microbiology; 2) Brewery microbiology; 2.1) Classification of microorganisms; 2.2) The microflora of barley, malt and beer; 3) Controlling Brewery Hygiene; 4) Yeast Microbiology; 4.1) Geenral description of yeasts; 4.2) Brewers' yeast: saccharomyces pastorianus and saccharomyces cerevisia; 4.3) wild yeasts; 5) Bacteria; 5.1) General description of bacteria; 5.2) Gram-positive spoilage bacteria; 5.3) Gram-negative spoilage bacteria; 6) Moulds; 7) Literature

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2.1.1 - Dry Heat Sterilisation

A laboratory method for the sterilisation of utensils which should be kept dry and are resistant to high temperature. Descriptors: dry heat sterilisation, hot dry air

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2.1.2 - Autoclaving

A laboratory method for sterilisation of materials which can withstand moist heat. Descriptors: autoclaving, autoclave

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2.1.3 - Intermittent Sterilisation (Tyndallisation)

A laboratory method for sterilisation of media with constituents which will decompose if exposed to temperatures above 100 °C. Descriptors: intermittent sterilisation (tyndallisation), bacterial spores, steam chamber.

It is necessary to use EBC Microbiology 2.1.2

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2.1.4 - Pasteurisation

A general method for stabilising fluids like media, beer or wort which should not be exposed to temperatures above 100 °C in tightly closed vessels. Descriptors: pasteurisation, kill microorganisms by heat, Pasteurisation Units, tunnel pasteuriser for bottled beer, PU.

It is necessary to use EBC Microbiology 2.1.2

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2.1.5 - Sterile Filtration

A laboratory method for the sterilisation of large volumes of heat sensitive liquids. The liquid must not contain particles which block the pores of the membrane. Descriptors: sterile filtration, removal of microorganisms, pore size, pressure filtration, vacuum filtration.

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2.2.0 - General Rules for Hygienic Sampling

Descriptors: hygienic sampling, secondary contamination, microbiological sampling, flaming, steaming, rinsing with alcohol.

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2.2.1.1 - Sampling by Diaphragm Samplers

Aseptic sampling from tanks or pipelines through rubber diaphragms. Descriptors: hypodermic needle, safest of all methods with regard to aseptic sampling, sample fitting.

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2.2.1.2 - Sampling by Plug Type Sample Cocks

Aseptic sampling from tanks or pipelines through plug type sample cocks.

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2.2.1.3 - Sampling by Valves

Aseptic sampling from tanks and pipelines through valve type samplers.

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2.2.1.4 - On-Line Sampling by Membrane Filtration

On line membrane filtration to collect oxygen tolerant microorganisms from a standardised, limited volume or through a bypass for a certain time. Descriptors: filterable liquid samples, membrane filter, pore size

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2.2.1.5 - Counterpressure Sampling

Aseptic sampling without losing CO2. Descriptors: Counterpressure Sampling, shelf life of bulk beer.

It is necessary to use EBC Microbiology 2.2.1.2

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2.2.1.6 - Sampling for Yeast Cell Counts

Collection of samples for the determination of the number of brewers' yeast cells (i.e. for an analysis of physical rather than microbiological characteristics). Descriptors: Sampling for Yeast Cell Counts, Copper sulphate

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2.2.2.1 - Sampling of Thick Yeast from Open Vessels

Aseptic sampling from the top of an open vessel. Descriptors: sampling of thick pitching yeast

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2.2.2.2 - Sampling of Thick Yeast from Closed Vessels

Aseptic sampling of thick yeast from a tank. Descriptors: sampling of thick pitching yeast from closed vessels, diaphragm, valve, sample cock.

It is necessary to use EBC Microbiology 2.2.1.2, 2.2.1.3 and 2.2.1.1

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2.2.2.3 - Sampling of Compressed Yeast

Aseptic collection of dry yeast samples.

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2.2.3.1 - Sampling of Water from Taps

Aseptic sampling of water from existing taps. Descriptors: raw water, processed water

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2.2.3.2 - Sampling of Water from Wells

Sampling from wells where no tap exists. Descriptors: raw water.

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2.2.3.3 - Sampling of Open Water Reservoirs

Aseptic sampling from large tanks which are accessible only from the top. Descriptors: raw water, open water reservoirs

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2.2.3.4 - Neutralisation of Chlorinated Water

Preparation of sampling flasks for neutralisation of chlorine. Descriptors. chlorinated raw water, chlorine disinfectants, sodium thiosulphate

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2.2.4.1 - Sampling of Contaminants from Compressed Gases

Aseptic collection of microorganisms from process gases. Descriptors. sampling of contaminants from compressed gases, carbon dioxide, nitrogen, air, "bubble" bottle.

It is necessary to use EBC Microbiology 4.6.3

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2.2.4.2 - Sampling of Contaminants from Atmospheric Air

Collection of microorganisms from atmospheric air. Descriptors: air in yeast rooms, packing halls, microbiological laboratories, air and dust-borne microorganisms

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2.2.5.1 - Sampling of Washed Bottles, New Bottles and Cans

Aseptic collection of bottles before the filling machine. Descriptors: cleaning control, returnable bottles, one-way (non returnable) bottles, cans for flash pasteurised beer.

It is necessary to use EBC Microbiology 2.3.2, 2.3.2.1 and 2.3.2.2

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2.2.5.2 - Sampling from Filling Machine

Sampling for hygiene monitoring of filling machines. This method is applicable to bottling and canning machines used in flash pasteurization or aseptic filling operations. Descriptors: collection control.

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2.2.5.3 - Sampling from Crowner

Sampling for cleaning control of crowners. Descriptors: seaming machines, flash pasteurised beer.

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2.2.5.4 - Rinse Water from Kegs and Casks

Rinsing for cleaning control. Descriptors: water from kegs and casks.

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2.2.5.5 - Rinse Water from Tanks and Pipes, etc

Aseptic collection of last rinse water for cleaning control. Descriptors: tanks, pipes

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2.2.5.6 - Swab Tests

Swabbing for cleaning control. Descriptors: swab test, surface control, swab stick.

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2.2.5.7 - Anaerobic Sample Handling

Sampling techniques allowing detection of strict anaerobic bacteria such as Pectinatus and Megasphaera. Descriptors: anaerobic sample handling.