The raw material analysis department offers the physical, chemical-technical and instrumental analysis of grain-based brewing raw materials. The range of analyses includes the determination of all quality-relevant parameters according to standard methods of MEBAK, EBC and ASBC. 

For our customers in the field of plant breeding, we offer in-house methods on a small scale on our pilot malting plant in order to support you in the early stages of brewing grain breeding.

Below you will find an overview of the analyses that we offer:

Cereal analysis 

• Mechanical analyses (e.g. hectolitre weight, sorting according to MEBAK and EBC)
• Physiological tests (e.g. germination energy, germination capacity, water sensitivity) 
• Grain condition (e.g. sprouting, grain anomalies, pest detection)
• Ingredients (e.g. protein, water, starch)
• Variety identification and verification (electrophoresis)

Malt analysis

• Mechanical and physiological tests (e.g. visual analysis, grading, leaf germ length, hectolitre weight)
• Extraction methods (e.g. congress/isothermal mashing procedure)
• Wort analyses (including extract, attenuation limit, turbidity, wort/boil colour, viscosity, pH value, and DMS precursor)
• Cell wall solution (e.g. friabilimeter, homogeneity, β-glucan)
• Nitrogen fractions (e.g. total nitrogen, soluble nitrogen, Kolbach index, free amino nitrogen)
• Varietal identification and verification (electrophoresis)
• Enzyme activity (α-/β-amylase, diastatic power, dextrinase, lipoxygenase (LOX), glucanase)
• Gushing test (modified Carlsberg test)
   

Our laboratory is accredited according to DIN EN ISO/IEC 17025:2018, DAkkS Reg. No.: D-PL-14173-01-00 for the test methods mentioned in the annexe to the accreditation certificate. Please contact us for a quotation tailored to your specific requirements.