Cooperation between Quality Assurance and Master Brewers (Part 3)

Axel G. Kristiansen, Ludwig Narziss

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    Abstract

    In part 2 of this series of articles several current brewery QA – documents, the breweries need to control, were presented along with the brewery sample plan and some suggested simple analysis for a brewery to do, i.e. the organoleptic and visual checks. Also the filterability of the beer by means of simple analysis was discussed. Now the microbiological analysis of the beer and during its manufacturing –also by simple methods - is depicted. Furthermore, the raw materials like malt, hops and water for the brewing process are discussed. Other important checks deal with the individual steps of the brewing process. As for economic reasons, the brewhouse yield and the losses till the packaged beer are determined, the sourced investigated and possibilities for their reduction considered.”
    Original languageEnglish
    JournalBrauwelt International
    Volume36
    Issue number5
    Pages (from-to)367-370
    ISSN0934-9340
    Publication statusPublished - 2018

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