This set of safety instructions should be read before the use of any Analytica EBC Methods. The safety instructions specific to each method are detailed in the individual method's protocol. These safety instructions have been drafted by Campden BRI upon request of The Brewers of Europe/EBC (which produce a series of analytical methods that breweries and their related laboratories can follow to achieve consistent and reproducible results) and are aimed to provide some safety statements covering the general practices to be followed in a laboratory to achieve a safe and productive working environment. These statements are not intended to replace any existing national or supra-national legislation, standards or guidance. It is recommended that these statements are used in conjunction with existing guidance. A selection relevant to an international audience is provided in the Appendix.

As of today (20 September), Mrs Zorica Borković and Mrs Núria Feliu Besora will be co-chairing the EBC Sub-Committee Microbiology, replacing Mrs Gudrun Vogeser who had been chairing it for the last 15 years.

Detection of Saccharomyces cerevisiae var. diastaticus in samples of brewers' yeast, fermenting, filtered and packaged beer and the production environment including water, swabs and air.

Descriptors: Saccharomyces cerevisiae var. diastaticus, super attenuation, over carbonation, spoilage, wild yeast, PCR.

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This procedure is used for the determination of turbidity of congress mash wort. An adapted mashing regime is proposed to ensure complete starch saccharification when it is not complete with standard congress mash. In particular, it could be used to measure wort turbidity of malts with high starch gelatinization temperatures.

For the last ten years, an increasing percentage of European barley malt samples have shown a tendency to create “gushing” beer. The gushing factors are believed to involve surface active molecules that form a layer around carbon dioxide bubbles present in beer, preventing these bubbles from re-solubilising and resulting in the over-foaming of the beer when opened. According to studies, this gushing phenomenon may be triggered by Fusarium infection. It appears to be highly complex and might be due to numerous factors. However, the mechanism is not fully explained yet.

The current method was adapted of the Modified Carlsberg Method with the help of the experts of “Barley & Malt” subcommittee experts.

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Brewing scientists, researchers and technical brewers are welcome to submit abstracts pertaining to the topic of the event “Fermentations as an opportunity for sustainably brewed and high-quality products”.

The Brewers of Europe is delighted to announce the launch of the Diversity, Equity and Inclusion (DEI) database, which will serve as a hub for showcasing best practices from European brewers and value chain partners.

It is imperative that those who are sensitive to gluten can be confident consuming foods that are labelled gluten-free or that are naturally gluten-free. The only process capable of ensuring that a product is 100% gluten-free is to utilize 100% gluten-free grains. For beer that is rendered gluten-free, the competitive R5 ELISA method is capable of detecting hydrolysed prolamins that remain in beer. The prescribed determination of gluten in beer is using RIDASCREEN® Gliadin competitive kit. This method is equivalent to the ASBC Method of Analysis Beer-49. According to the AOECS standard for gluten-free foods, the R5-competitive ELISA should always be applied to fermented and partly hydrolysed products like beer.

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This method specifies a high performance liquid chromatographic technique for the simultaneous determination of iso-α-acids (iso) and α-acids (alpha) in wort. It is recommended for wort samples containing α-acids and iso-α-acids. Due to the coelution of iso-α-acids (or α-acids) and reduced iso-α-acids, this method is not recommended for the analysis of wort samples containing reduced iso-α-acids.

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The determination of the combined activity of α- and β-amylase of malt under standardized reaction conditions.

The determination of the α-amylase activity of malt as the dextrinization time of a standardized starch solution in the presence of excess β-amylase.

The simultaneous determination of iso-α-, α- and β-acids in stabilised non-isomerised hop pellets using high performance liquid chromatography (HPLC).

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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.