17.

3 Analyses in Daily Quality Control 469

beer still has to be proven. However, some interesting approaches using new
antibodies have been developed recently, so this analysis may play a more impor-
tant role in future [31].

17.2.29
Electron Spin Resonance Spectroscopy (ESR)

Free radicals are detected by ESR. It is used for measuring free radicals in beer
under the conditions of forced aging (forcing test). By the increase of free radicals,
conclusions may be drawn about the flavor stability of the beer. This method is
still improving and is mainly used in research and development, but not in routine
analysis. Further information is available in the recent literature [27, 28].

17.3
Analyses in Daily Quality Control

Table 17.7 shows the most frequent chemical analyses carried out at the different
stages of the process. This is only an example and has to be adapted to individual
circumstances. Not all analyses described in the first part of the chapter occur in
the table. This is due to the fact that some analyses like the determination of oxalic
acid, hop oil or some analyses based on ELISAs may play a role in research and
development or in finding the cause of problems like filtration difficulties or
gushing, but have not found their way into day-to-day quality control.
In order to find the optimum between reasonable costs for quality control
without having to sacrifice important information, it is worthwhile understanding
the individual situation, and determining which analyses should be carried out by
one’s own personnel and which analyses should be sent to an external laboratory.
This may be done systematically, working along the following steps:
• Fixation of an analytical control scheme, including elements such as:
s Enumeration.

s Name of the sample.

s Quantity of the sample.

s Where to take the sample.

s How often to take the sample.

s What analysis to be carried out.

s Who does the analysis.

s Fixation of the normal range of the values.

s Limit values.

s Who to inform (generally and in the case of any exceptional data).

s Storage of data.

• Fixing the cost frame (e.g. 1 Euro/hl).

• Determination of all necessary analyses.
• Decision from an economic point of view of each analysis to be done by one’s
own lab or an external laboratory.
 470 17 Analysis and Quality Control

Table 17.7 Example of a control scheme for breweries (day-to-day control).

No. Sample Analyses Frequency

1. Raw materials

1.1 Malt friabilimeter every delivery

sieving test (grading) every delivery
hand assessment every delivery
water content each supplier every 3 months
congress mash: each supplier every 3 months
extract
wort color
color of boiled wort
viscosity
pH
final degree of fermentation
β-glucan
DMS precursor
homogeneity and modification every supplier every 3 months
contaminants every supplier at least once
per year/every 3000 tons of
malt consumption
mycotoxins every supplier at least once
N-nitrosodimethylamine every 6 month
heavy metals, e.g. As, Cd, Hg, Pb
variety identified by electrophoresis

1.2 Hops α-acid content each delivery

1.3 Water

1.3.1 Water intake smell and taste once per week

conductivity once per week
turbidity once per week
pH once per week
Complete analyses: once per year or according to
all ions referring legislation
heavy metals
contaminants:
pesticides, etc.
trihalomethanes (THMs)
further organochlorides
polycyclic aromatic
hydrocarbons (PAHs)
benzene
acrylamide
epichlorhydrin
vinyl chloride
color
total organic carbon
 17.3 Analyses in Daily Quality Control 471

Table 17.7 Continued

No. Sample Analyses Frequency

1.3.2 Brewing water smell and taste once per week

conductivity once per week
pH once per week
total hardness once per week
alkalinity (m value) once per week
residual alkalinity once per week

1.3.3 Service water disinfectant, e.g. CO2 once per week

pH once per week
total hardness once per week

1.3.4 Boiler feed water total hardness daily

conductivity daily

1.4 Auxiliary material/aids

1.4.1 Kieselguhr odor every delivery

1.4.2 Polyvinylpoly- odor every delivery

pyrrolidone (PVPP)

1.4.3 Acids concentration once every 3 months

purity once every 3 months

1.4.4 Caustics concentration once every 3 months

purity once every 3 months

1.4.5 Disinfectants concentration once every 3 months

purity once every 3 months

2. Process control

2.1 Grist visual evaluation every charge

2.2 Mash saccharification (iodine test) every brew

2.3 Lauter wort extract every brew

turbidity every brew
odor and taste every brew

2.4 Spent grains soluble and digestable extract once every 3 months

2.5 Pfannevollwürze extract every brew

 472 17 Analysis and Quality Control

Table 17.7 Continued

No. Sample Analyses Frequency

2.6 Cast wort extract every brew

final degree of fermentation every month
pH every month
color every month
bitter units every month
TBI every month
viscosity every month
β-glucan every month
nitrogenous compounds every month
FAN
MgSO4-precipitatle N
coaguable N
total N
DMS and DMS precursor every month
photometric iodine reaction every month

2.7 Green beer original gravity, extract, alcohol, every fermentation

degree of fermentation
vicinal diketones every fermentation

2.8 Unfiltered beer original gravity, extract, alcohol, every tank, 1 day before
degree of fermentation filtration
pH every tank, 1 day before
filtration
CO2 every tank, 1 day before
filtration
turbidity every tank, 1 day before
filtration
sensory analysis every tank, 1 day before
filtration

2.9 Filtered beer oxygen (in-line) every filtration charge

CO2 (in-line) every filtration charge
turbidity (in-line) every filtration charge
sensory analysis every filtration charge

2.10 Beer in Bright Beer oxygen every tank

Tank (BBT) CO2 every tank
sensory analysis every tank
original gravity, extract, alcohol, every tank
degree of fermentation
pH every tank
color every tank
bitter units every tank

2.11 Filling original gravity, extract, alcohol, every charge

degree of fermentation
color every charge
 References 473

Table 17.7 Continued

No. Sample Analyses Frequency

2.12 Filled beer original gravity, extract, alcohol, every charge

degree of fermentation
pH every charge
color every charge
bitter units every charge
CO2 every charge
foam every charge
turbidity every charge
forcing test every charge
sulfur dioxide every product every 3 months
polyphenols and anthocyanogens every product every 3 months
higher alcohols every product every 3 months
steam evaporable fatty acids every product once per year

Criteria for the decision to carry out the analysis in-house or by an external
lab are:
• The necessity of the analysis (legislation, demands from the retailers, quality).
• The time span in which the results have to be available.
• Availability of in-line measurements.
• One’s own laboratory capacity and qualification.
When using in-line measurements, it has to be kept in mind that the availability
of qualified personnel and of a reference measuring system in the lab is absolutely
essential. Therefore, in-line measurements may help the laboratory in its daily
work, but will never be able to substitute it as a whole.

References

1 European Brewery Convention (2008) Brautechnischen Analysenkommission

Analytica-EBC, Verlag Hans Carl,
Nürnberg.
2 Anger, H.-M. (ed.) (2006) Brautechnische
Analysenmethoden, Rohstoffe Gerste
Rohfrucht Malz Hopfen- und
Hopfenprodukte, Methodensammlung der
Mitteleuropäischen Brautechnischen
Analysenkommission (MEBAK),
Selbstverlag der MEBAK,
Freising-Weihenstephan.
3 Anger, H.-M. (ed.) (2006) Brautechnische
Analysenmethoden, Wasser,
Methodensammlung der Mitteleuropäischen
(MEBAK), Selbstverlag der MEBAK,
Freising-Weihenstephan.
4 Miedaner, H. (ed.) (2002) Brautechnische
Analysenmethoden, Band II,
Methodensammlung der
Mitteleuropäischen Brautechnischen
Analysenkommission (MEBAK, 4th edn,
Selbstverlag der MEBAK,
Freising-Weihenstephan.
5 Pfenninger, H. (ed.) (1996) Brautechnische
Analysenmethoden, Band III,
Methodensammlung der Mitteleuropäischen
Brautechnischen Analysenkommission