3. Raw materials quality
Four elements are essential to beer quality: water, malt, hops and yeast. This chapter summarizes the quality aspects of the raw materials used in brewing and their impact on finished products.
3.1 Water
Historically located on spring water catchments, breweries could benefit from an interesting mineral potential (rich in calcium, very low chlorine content), but the variability of the mineral load over the seasons, as well as the nitrate and iron load depending on the region, could pose manufacturing problems.
SCROLL TO TOP
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Raw materials quality
Manufacturing process
Bibliography
Bibliography
Standards and norms
Analytica Microbiologica EBC
Regulations
Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods
Decree 2016-1531 of November 15, 2016 on the composition and labeling of brewing products...
Directory
Manufacturers – Suppliers – Distributors (non-exhaustive list)
Nancy Brewery Show http://www.salondubrasseur.com/
Drintek munich https://www.drinktec.com/
The Ultimate Scientific and Technical Reference
