DEVELOPMENT OF A SELECTION METHOD SUITABLE FOR SERIAL APPLICATION FOR IMPROVING THE QUALITY OF THE BEER AND THE QUALITY PARAMETERS OF BARLEY WHICH INFLUENCE THE TASTE OF BEER .3.

Since time immemorial it has been a matter for the brewer and malter to be able to appropriate the raw materials barley and malt to the taste of beer. However, classical malt analysis does not permit conclusions to be drawn on the taste properties of beers. In a dissertation at the Professorial Chair for Technology of the Brewery I in Weihenstephan malting and brewing tests were carried out on the microscale (10 g malt) up to practical scale (10 tonnes malt). A gaschromatographical analysis of 30 g malt is already suitable in the sense of early recognition of the taste of the beer to be expected. By means of an example it is shown that the taste forecast from 30 g malt has been clearly confirmed by tasting beers brewed on a 1.5 kg, 10 kg and 10 tonnes scale.