ANALYTICA EBC

• 19/10/2018
• 4016
• |
• Barley
• |
• 1997

3.4 - Thousand corn Weight of Barley

The determination of average com weight as a measure for malting quality.

• 25/10/2018
• 2393
• |
• Yeast Analysis
• |
• 2011

3.5.1 - Detection and Enumeration of Respiratory Deficient Mutants

The determination of the percentage of cells in a yeast culture which are respiratory deficient (known as “petite mutants”, or simply “petites”). Descriptors: detection and enumeration of respiratory deficient mutants, deficiency in metabolism, low yield of biomass, diacetyl formation.

• 19/10/2018
• 3495
• |
• Barley
• |
• 2005

3.5.1 - Germinative Capacity of barley: rapide staining method

The determination of the percentage of living corns and pregerminated corns in a sample of barley using a rapid staining technique.

It is necessary to use EBC Method 3.1  

• 25/10/2018
• 3509
• |
• Yeast Analysis
• |
• 2011

3.5.2 - Yeast Characterisation by Fermentation in EBC Tall Tubes

This technique allows the prediction and evaluation of the stability of brewing characteristics in a strain of yeast, and also permits the study of the influence of certain technological parameters on its behaviour in fermenter. It can also be used to assess the characteristics of newly isolated yeast cultures. Descriptors: yeast characterisation by fermentation in EBC Tall Tubes.

• 19/10/2018
• 4093
• |
• Barley
• |
• GM
• 2004

3.5.2 - Germinative Capacity of barley: hydrogen peroxide and peeling method (RM)

The determination of the percentage of living corns in a sample of barley using a hydrogen peroxide assisted growth test.

It is necessary to use EBC Method 3.1

• 25/10/2018
• 2644
• |
• Yeast Analysis
• |
• 2011

3.5.3.1 - 4.2.7

Classification of yeast isolates according to their ability to flocculate or form flocs. Descriptors: Gilliland Method,  yeast analyis,  aggregation of yeast cells.

• 25/10/2018
• 2559
• |
• Yeast Analysis
• |
• 2011

3.5.3.2 - Hough Method

Classification of yeast isolates based on their ability to flocculate or form flocs and to de-flocculate. Descriptors: Hough Method, yeast analysis, determine the flocculation characteristic,  appearance of yeast suspensions.

It is necessary to use EBC Microbology 3.5.3.1

• 25/10/2018
• 2559
• |
• Yeast Analysis
• |
• 2011

3.5.3.3 - Helm Method

Classification of a suspension of yeast based on its rate of flocculation. Descriptors: Helm Method, sedimentation of yeast, calcium sulphate solution, yeast analysis.

• 01/07/2021
• 1922
• |
• Yeast Analysis
• |
• IM
• 2021

3.5.3 - Live Yeast Detection with FastOrange® Yeast Medium (IM)

EBC Method 3.5.3 Live Yeast Detection with FastOrangeÒYeast Medium (IM) from 2021 allows the detection of yeast cells of all species including brewing yeast strains which are alive and have the capability to proliferate.

• 19/10/2018
• 4379
• |
• Barley
• |
• 1997

3.6.1 - Germinative Energy of Barley: Aubry Method

The measurement of the percentage of grains which can be expected to germinate fully if the sample is malted normally at the time of the test.

• 19/10/2018
• 4716
• |
• Barley
• |
• 1997

3.6.2 - Germinative Energy of Barley: BRF Method

The determination of the percentage of grains which can be expected to germinate fully if the sample is malted normally at the time of the test.

It is necessary to use EBC Method 3.1

• 19/10/2018
• 3298
• |
• Barley
• |
• 1997

3.6.3 - Germinative Energy of Barley: Schönfeld Method

The determination of the percentage of grains which can be expected to germinate fully if the sample is malted normally at the time of the test.

• 19/10/2018
• 2979
• |
• Barley
• |
• 1997

3.7 - Germinative Percentage and Germinative Indices of Barley

The estimation of germination percentage and germination rate of grains which can be expected to germinate fully if the sample is malted normally at the time of the test.

It is necessary to use EBC Method 3.6.2 and 3.1

• 19/10/2018
• 2785
• |
• Barley
• |
• 2006

3.8.1 - Pre-Germinated Grains in Barley: Fluorescein Dibutyrate Method

Estimation of the percentage of pre-germinated grains in harvested barley.

It is necessary to use EBC Method 3.1

• 22/10/2018
• 2797
• |
• Barley
• |
• AM
• 1997

3.8.2 - Pre-Germinated Grains in Barley: Methylene Blue Method

Estimation of the percentage of pre-germinated grains at the time of harvest. 

• 22/10/2018
• 3009
• |
• Barley
• |
• AM
• 1996

3.9 - Husk Content of Barley

The object of this test is mainly to obtain an appropriate percentage of the kernel weight that does not contribute to extractable matter.

It is necessary to use EBC Method 3.2

• 22/10/2018
• 3399
• |
• Barley
• |
• AM
• 1997

3.10.1 - High Molecular Weight b-Glucan Content of Barley: Enzymatic Method

Determination of the total mixed linkage (1,3)(1,4)-ß-D-glucan (ß-glucan) content of barley. 

• 22/10/2018
• 3118
• |
• Barley
• |
• 2007

3.10.2 - High Molecular Weight b-Glucan content of barley: fluorimetric method

Determination of the total mixed linkage (1,3)(1,4)-β-D-glucan (β-glucan) content of barley. Descriptors: principles of the analytical system used for flow injection measurement of β-glucan

It is necessary to use EBC Methods 3.1 and 3.2

• 22/10/2018
• 5685
• |
• Barley
• |
• 2002

3.11.1 - Sieving Test for Barley

The determination of kernel size and evenness.

• 22/10/2018
• 3278
• |
• Barley
• |
• 2004

3.11.2 - Visual examination of damaged barley kernels

The determination of the percentage of damaged barley kernels, which may deteriorate malt quality.

It is necessary to use EBC Method 3.11.1

• 22/10/2018
• 3133
• |
• Barley
• |
• 2002

3.12 - Identification of varieties in barley

The determination of the barley variety(ies) in a barley sample by acid polyacrylamide gel electrophoresis.

• 22/10/2018
• 2787
• |
• Barley
• |
• 1997

3.13 - Moisture and total nitrogen in barley by Near Infrared Spectroscopy

The determination of moisture and protein content in barley by near infrared spectroscopy.

It is necessary to use EBC Methods 3.2 and 3.3.1

• 26/10/2018
• 3316
• |
• Detection of Contaminants
• |
• 2011

4.1.1 - Wort Forcing Test

Qualitative detection of microorganisms present and able to grow in wort. Descriptors: wort forcing test, detection of contaminants in wort, haze and CO2 development.

• 22/10/2018
• 5303
• |
• Malt
• |
• 1997

4.1 - Sampling of Malt

This document deals with methods for sampling malts.

It is necessary to use EBC Method 3.1

• 26/10/2018
• 2865
• |
• Detection of Contaminants
• |
• 2011

4.1.2 - General Aerobic Count

Quantitative detection of aerobic and facultative microorganisms in wort. Descriptors: general aerobic count, aerobic incubation, growth, Plating method, partially selective or non-selective.

It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2 and 2.3.4.2

• 26/10/2018
• 2717
• |
• Detection of Contaminants
• |
• 2011

4.1.3.1 - Enterobacteriaceae

Quantitative detection of Enterobacteriaceae in wort. Descriptors: selective media for the growth of Enterobacteriaceae, aerobic incubation.

• 26/10/2018
• 2647
• |
• Detection of Contaminants
• |
• 2011

4.1.3.2 - Lactic Acid Bacteria

Quantitative detection of lactic acid bacteria in wort. Descriptors. contaminants, differentiated into rods or cocci, incubation.

It is necessary to use EBC Method 2.3.3.2 and 2.3.4.3 or 2.3.4.4 and 2.3.5.1 or 2.3.5.2 or 2.3.5.4 and 2.3.7 and 2.3.6.1 or 2.3.6.2.

• 26/10/2018
• 2252
• |
• Detection of Contaminants
• |
• 2011

4.2.1 - Enrichment

Detection of bacteria in yeast or fermenting beer by the addition of growth medium to the sample. Descriptors: enrichment, concentrated medium, growth of contaminant microorganisms.

• 26/10/2018
• 2791
• |
• Detection of Contaminants
• |
• 2011

4.2.2 - General Aerobic Count on Samples of Yeast or Fermenting Beer

Quantitative detection of aerobic and facultative microorganisms in samples where brewer’s yeast is present, for example, yeast slurry from storage vessel, fermentation samples, beer for cask racking, beer in cask, bottled conditioned beer, etc. Descriptors: General Aerobic Count on Samples of Yeast or Fermenting Beer, aerobic incubation, Plating method, cycloheximide, counnt colonies.

it is necessary to use EBC Microbiology 2.3.3.2 and 2.3.4.2

• 22/10/2018
• 5961
• |
• Malt
• |
• 2000

4.2 - Moisture Content of Malt

The determination of the moisture content of all malts by loss in mass on drying under specified conditions. The ISO Method for moisture content of grain (ISO 712-1985) which is used for barley (EBC Method 3.2) must not be used for malt as the conditions of drying are such that chemical condensations occur in which water is formed as a product of reaction.

It is necessary to use EBC Method 1.1 and 4.1