The frequent appearance on the French market of new barley varieties, especially two-row and six-row winter types, has caused some delays in adapting malting and brewing procedures. Malting studies with several quantities (10 and 250 g; 2 and 300 kg) of barley have been conducted, and evaluations were made of malt at various malting times. Some of these malts were tested by microbrewing (7 L) and by pilot scale (2,000 L) brewing. The methods of Aalbers/Greif (methylene blue) and of Carlsberg (Calcofluor) were used to measure the modification and the homogeneity of malts. The InfraAlyzer was used to measure modification, but this method does not measure homogeneity. The TEPRAL mashing system was also used. Its advantage is that in addition to the determination of extract, other parameters of industrial importance are measured. The close relationship between filtrability of the TEPRAL mash and filtrability of beer is discussed. The application of these new analytical methods allows better evaluation of barleys and of malts prepared at micro, pilot, and industrial scales.

A collaborative study is described of the use of infra-red reflectance for the evaluation of the analytical characteristics of barley and malt. Transfer of centrally-prepared calibrations to other reflectance machines was found to be possible for moisture content and protein content in barley and malt but not for malt extract or malt modification. The examination of infra-red reflectance results, obtained at different wavelengths, by step-wise ascending regression rather than step-wise descending regres sion showed that the former was more satisfactory, especially in being more rapid in execution.

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