An update of analytical procedures for the determination of malt modification and malt homogeneity

Fourth part

Abstract

More than 40 different methods of anylsis allowing the evaluation of malt modification and 4 methods for homogeneity have been described (part 1 to 4) with their strengths and weaknesses and their limits. A perspicacious brewer should be able to make the best choice from these methods of analysis with the objective of predicting malt behaviour during the brewing process. Ancestral methods, nearly centenarian, must be revised at an internatinoal level. The accumulation of analytical methods in malt specifications should be avoided for economical reasons and to avoid overlapping.