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The European reference Analytical Methods for breweries by EBC
The European Brewery Convention has updated two of its methods: Method 4.14 and Method 6.5

The European Brewery Convention has updated two of its methods: Method 4.14 and Method 6.5

  • 28/10/2020
  • general

The European Brewery Convention has updated two of its methods: method 4.14 “Modification and Homogeneity of Malt: Calcofluor Method” and method 6.5 “Extract Content of Maize: Enzymatic Method”. They are now available on BrewUp (www.brewup.eu)


Updated Method 6.5 – “Extract Content of Maize: Enzymatic Method”

This method allows for the determination of the extract content in refined maize grits and maize grits by an enzymatic method. This method was based using a Heat-stable α-amylase enzyme, the Termamyl type 120 L enzyme. However, the producer stopped the production of this enzyme. The method has thus been adjusted to a new enzyme commercially available.

The European Brewery Convention wants to thank members of the Sub-Committee Barley & Malt for their work, and specifically Mrs. Simona Floridi, from CERB, the Italian Brewing Research Center, Italy, for her leading inputs.

Updated Method 4.14 – “Modification and Homogeneity of Malt: Calcofluor Method”

This method allows for an estimation of the average modification as a percentage and the homogeneity of barley malt using the equipment commercialized by the company Phototechnic. The updated method encompasses new coloration condition as provided by Phototechnic before the passing of its founder, M. Oortwyn. Please note the activities of the company Phototechnic has stopped its activities. The necessary equipment can be purchased from two companies:

Furstenbrunn Limited

6-7 The Lodge

Rectory Farm

Marston Trussell

Leicestershire

LE16 9TU

United Kingdom

 

Staedtler Industrieplastilin GmbH

EFA-Strasse 1

92318 Neumarkt

Germany

 

The two methods can be accessed on BrewUp, respectively here for Method 4.14 and here for Method 6.5

 

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