Offer of analyses and tests

The overview lists the internal codes under which the analysis is conducted in the RIBM, the methodology according to which it is carried out and links to the relevant department that carries it out. The analyses listed here are commonly available at the Institute. The state-of-the-art instrumentation and capabilities of our staff allow us to perform a number of non-standard or unlisted analyses and experiments. In the case of a long-term and quantitatively interesting contract, some other methods and tests on plant material can be introduced and accredited.

I. BREWING AND MALTING ANALYSES
A. Barley and other crops
	Barley and other cereals
Code	Mechanical Analyses	Department	Method
A0101	Sieving Test for Barley	AZL Brno	EBC 3.11.1
A0102	Thousand Kernel Weight	AZL Brno	EBC 3.4
A0103	Volume Weight	AZL Brno	MEBAK R-200.10.020
A0104	Sieving Test for Barley	AZL Brno	ČSN 46 1100-5
A0105	Pest Infestation	AZL Brno	ČSN 46 1011/3 čl.1
A0106	Mealy Grains (LTm)	AZL Brno	RIBM
A0107	Living Pest presence	AZL Brno	PSA
A0108	Volume Weight (GAC 2100)	AZL Brno	RIBM
A0109	Barley test sample for the detection of grain defects	AZL Brno	ČSN 46 1100-5 (část 3)

Code	Physiological Analyses	Department	Method
A0201	Germinative Capacity (H₂O₂ )	AZL Brno	EBC 3.5.2/ČSN 46 1011-13
A0202	Water Sensitivity	AZL Brno	EBC 3.6.2
A0203	Germinative Energy, Rate and Indices	AZL Brno	EBC 3.7/ČSN 46 1011-14
A0204	Beta-Glucanase Activity (set Megazyme)	AZL Brno	RIBM
A0205	Beta-Amylase Activity (set Megazyme)	AZL Brno	RIBM
A0206	Lipoxygenase Activity	AZL Brno	RIBM
A0207	Superoxid Dismutase Activity (set Ransod)	AZL Brno	RIBM
A0208	Alpha-Amylase Activity (set Megazyme)	AZL Brno	RIBM
A0209	Splout damage (Falling number)	AZL Brno	ČSN 56 6637

Code	Composition of Grain	Department	Method
A0301	Moisture Content	AZL Brno	EBC 3.2
A0302	Moisture Content (NIR)	AZL Brno	EBC 3.13
A0304	Nitrogen (Protein) (NIR)	AZL Brno	EBC 3.13
A0305	Beta-Glucan (SFA/FIA)	AZL Brno	EBC 3.10.2
A0306	Starch (Ewers)	AZL Brno	RIBM
A0307	Starch (NIR)	AZL Brno	RIBM
A0308	Pentosans (Douglas)	AZL Brno	RIBM
A0309	Vitamin E	AZL Brno	RIBM
A0313	Trans-2-nonenal	AZL Brno	RIBM
A0314	Aleuron	AZL Brno	RIBM
A0315	Nitrogen substances (Kjeldahl)	AZL Brno	EBC 3.3.1, 4.3.1, 4.9.1
A0316	Oxalate in cereals	AZL Brno	RIBM

Code	Variety Identification	Department	Method
A0401	Barley Varieties Identification (Gel Electrophoresis)	AZL Brno	EBC 3.12
A0402	Barley Varieties Identification (PCR)	AZL Brno	MEBAK 1.6.2
Verification of declaration (the variety sought must be indicated)

Code	Mycotoxins	Department	Method
A0518	Residue analysis LC/MS (1 mycotoxin)	AZL Brno	RIBM
A0519	Residue analysis (2 mycotoxins)	AZL Brno	RIBM
A0520	Residue analysis (3 mycotoxins)	AZL Brno	RIBM
A0521	Residue analysis (4 mycotoxins)	AZL Brno	RIBM
A0522	Residue analysis (5 mycotoxins)	AZL Brno	RIBM
A0523	Residue analysis (6-10 mycotoxins)	AZL Brno	RIBM
A0524	Residue analysis (>10 mycotoxins)	AZL Brno	RIBM
A0516	Cytochalasin E	AZL Brno	RIBM
A0525	Ergot alkaloids by ELISA in cereals and feed	AZL Brno	RIBM
List of mycotoxins: : deoxynivalenol; ochratoxin A; aflatoxiny B1, B2, G1, G2; zearalenon; T-2 a HT-2 toxin; fumonisiny B1, B2, B3; nivalenol; patulin; sterigmatocystin; citrinin; fusarenon X; 3,15-ADONs; DON-3-glukosid; diacetoxyscirpenol; alpha-zearalenol; beta-zearalenol; ochratoxin B; neosolaniol, aflatoxin M1.

Code	Pesticides residuas	Department	Method
A0608	Multi-residue pesticide analysis	AZL Brno	ČSN EN 12393
A0609	Glyphosate (LC/MS)	AZL Brno	RIBM
A0610	Chlormequat and mepiquat	AZL Brno	RIBM

Code	Seed Treatment	Department	Method
A0834	Determination of seed wettability (1 active ingredient) series of 1-5 samples	AZL Brno	RIBM
A0835	Determination of seed wettability (1 active ingredient) for series of 6 or more samples	AZL Brno	RIBM
A0815	Identificarion of active substance in treated seed	AZL Brno	RIBM
List of active substances: Tebuconazol, Difenoconazol, Triticonazol, Fludioxonil, Thiamethoxam, Beta-cyfluthrin, Carboxin, Imidacloprid, Cyproconazol, Prochloraz, Metalaxyl M, Triadimenol, Fuberidazol, Ipconazol, Fluxapyroxad, Cypermethrin

Code	Other contaminats	Department	Method
A0901	Acrylamide	AZL Brno	RIBM
A0902	3-MCPD (3-chlorpropan-1,2-diol)	AZL Brno	RIBM
A0903	Ergosterol	AZL Brno	RIBM

B. MALT AND WORT
Code	Micromalting	Department	Method
B0101	1 Sample (0,5-1,0 kg)	AZL Brno	MEBAK R-110.00.008
B0102	1 Sample (1 kg)	AZL Brno	MEBAK R-110.00.008
B0105	Grading 1 kg of the cereal grains to a required size**	AZL Brno
B0106	Control Sample of Malt (500 g)	AZL Brno
** Delivered malting barley samples are supposed to contain sieving fractions > 2.5 mm. Size differentiation of the cereal grains will be provided only on the basis of a customer’s order.

Code	Mechanical Analyses	Department	Method
B0201	Sieving Test	AZL Brno	MEBAK R-110.22.011
B0202	Impurity Content (Fragments, Admixtures) (Visual)	AZL Brno	RIBM
B0203	Thousand Kernel Weight	AZL Brno	EBC 4.4
B0204	Volume Weight	AZL Brno	MEBAK R-110.24.011
B0205	Character of Endosperm - Mealiness	AZL Brno	RIBM
B0206	Length of Acrospire	AZL Brno	MEBAK R-200.15.733
B0207	Crushed Malt Grading	AZL Brno	RIBM
B0208	Fungal Contamination (Visual) (100g)	AZL Brno	RIBM
B0209	Fungal Contamination (Visual) (200g)	AZL Brno	RIBM
B0210	Colour of Endosperm	AZL Brno	MEBAK R-200.13.731
B0211	Red grains	AZL Brno	RIBM
	Presence of live pests see section A

Code	Malt Composition	Department	Method
B0301	Water Content	AZL Brno	EBC 4.2
B0304	Beta-Glucan (SFA/FIA)	AZL Brno	EBC 3.10.2
B0305	Dimethylsulfid (DMS)	AZL Brno	MEBAK R-200.29.153
B0306	Dimethyl sulphide precursors (PDMS)	AZL Brno	MEBAK R-200.29.153
B0307	Sulphur Dioxide	AZL Brno	RIBM
B0308	Oxalates in Malt	AZL Brno	RIBM
B0310	Vitamin E	AZL Brno	RIBM
	Pesticide Residues: See Section A
	Mycotoxins: See Section A

Code	Variety Identification	Department	Method
B0402	Orientation determination of declared malt variety by gel electrophoresis (from 15 corns)	AZL Brno	EBC 3.12

Code	Extraction	Department	Method
B0501	Wort Preparation	AZL Brno/Prague	EBC 4.5.1
B0502	Saccharification Rate	AZL Brno	EBC 4.5.1
B0503	Extract of Malt (Congress Mash) - incl. Wort Preparation	AZL Brno/Prague	EBC 4.5.1
B0504	Extract of Special Malts, incl. Wort Preparation	AZL Brno	EBC 5.2
B0505	Relative Extract at 45 °C	AZL Brno	MEBAK 3.1.4.11
B0506	Extract at 65 °C	AZL Brno	EBC 4.6
B0507	Extract of Rye Fermented Malt (GOST)	AZL Brno	GOST
B0508	Relative extract of special malts at 45 °C	AZL Brno	MEBAK 3.1.4.11

Code	Wort analyses	Department	Method
B0601	Clarity of Wort	AZL Brno	EBC 9.29
B0602	Aroma of Wort	AZL Brno	EBC 4.5.1
B0603	Clarity of Wort (Visual)	AZL Brno	EBC 4.5.1
B0604	Speed of Filtration	AZL Brno	EBC 4.5.1
B0605	Aroma, Speed of Filtration, Clarity of Wort (Visual)	AZL Brno	EBC 4.5.1
B0607	Wort Colour (Colorimeter)	AZL Brno	EBC 4.7.2
B0608	Wort Colour After Boiling	AZL Brno	MEBAK R-205.08.110
B0609	Colour of Special Malts	AZL Brno	EBC 5.6
B0611	Viscosity of Wort	AZL Brno/Prague	EBC 4.8
B0612	Viscosity of Wort at 65 °C	AZL Brno	EBC 4.8
B0613	pH of Wort	AZL Brno/Prague	EBC 4.18
B0614	Wort Acidity - GOST	AZL Brno	DSTU 4282:2004
B0615	Acidity of Rye Fermented Malt (GOST)	AZL Brno	GOST
B0616	Total Polyphenols in Wort	AZL Brno	MEBAK 2.16.1
B0618	Pentosan (Douglas)	AZL Brno	RIBM
B0629	Trans-2-nonenal	AZL Brno	RIBM
B0630	Wort Colour (Spectrophotometer)	AZL Brno	EBC 8.5
B0631	Wort Colour After Boiling (Spectrophotometer)	AZL Brno	EBC 4.19
B0632	Colour of Rye Fermented Malt (GOST)	AZL Brno	GOST
B0633	Oxalate in malt	AZL Brno	RIBM

Code	Amylolytic Enzyme Activity	Department	Method
B0701	Diastatic Power	AZL Brno	EBC 4.12
B0702	Alpha-Amylase Activity (set Megazyme)	AZL Brno	RIBM
B0704	Beta-Amylase Activity (set Megazyme)	AZL Brno	RIBM
B0705	Limit Dextrinase Activity (set Megazyme)	AZL Brno	RIBM
B0706	Alpha-Amylase Activity	AZL Brno	EBC 4.13

Code	Other Enzyme Activity	Department	Method
B0801	Lipoxygenase Activity	AZL Brno	RIBM
B0802	Superoxid Dismutase Activity (set Ransod)	AZL Brno	RIBM
B0803	Beta-Glucanase Activity (set Megazyme)	AZL Brno	RIBM

Code	Cytolytic modification (Cell Wall Modification)	Department	Method
B0901	Extract Difference, incl. Wort Preparation	AZL Brno	EBC 4.5.2
B0902	Friability, Glassy Corns and Homogeneity by Friabilimeter	AZL Brno	EBC 4.15
B0903	Friability	AZL Brno	EBC 4.15
B0904	Modification and Homogeneity of Malt (Calcofluor)	AZL Brno	EBC 4.14
B0906	Beta-Glucans in Wort (SFA/FIA)	AZL Brno	EBC 8.13.2
B0907	Beta-Glucans in Wort at 65 °C (SFA/FIA)	AZL Brno	EBC 8.13.2

Code	Proteolytic Modification	Department	Method
B1007	Alpha-Amino Nitrogen (Ninhydrin)	AZL Brno	EBC 4.10
B1008	Total Nitrogen (Kjeldahl)	AZL Brno	EBC 3.3.1, 4.3.1, 4.9.1
B1009	Solumble Nitrogen Substances (Kjeldahl)	AZL Brno	EBC 3.3.1, 4.3.1, 4.9.1
B1010	Kolbach Index (Kjeldahl)	AZL Brno	EBC 3.3.1, 4.3.1, 4.9.1

Code	Wort Fermentability	Department	Method
B1101	Fermentability	AZL Brno	RIBM
B1102	Apparent Final Attenuation	AZL Brno	RIBM

Code	Gushing	Oddělení	Method
B1202	Gushing (Carlsberg method)	AZL Brno	EBC 4.24
B1203	Gushing (modified Carlsberg method)	AZL Brno	MEBAK R-200.31.020
B1204	Gushing potential of barley	AZL Brno	RIBM
H73	Gushing in Beer	AZL Brno	RIBM

Code	ICP -MS ( Mn, As, Cr, Ni, Al, Zn, Cu, Fe, Cd, Pb, Se, Co, Sn, Mo)
K02	Sample Mineralisation for AAS Analysis	AZL Prague	RIBM
K94	10 metals (As, Cr, Ni, Al, Zn, Cu, Fe, Cd, Pb, Sn)	AZL Prague	RIBM
K95A	3-4 metals (As, Cd, Pb, Sn)	AZL Prague	RIBM
K96	1-2 metals (of choice)	AZL Prague	RIBM
K05	Hg (Cold Vapours AAS)	AZL Prague	RIBM

C. MALT EXTRACTS
Code	Analysis - test	Department	Method
C0101	Water Content and Extract	AZL Brno/Prague	RIBM
C0102	Diastatic Power	AZL Brno	EBC 4.12
C0104	Malt extract colour	AZL Brno	EBC 6.9
C0201	Water content of maize	AZL Brno	EBC 6.2.2
C0202	Maize malt extract: enzymatic method	AZL Brno	EBC 6.5
C0203	Fat in maize	AZL Brno	EBC 6.10

D. SUGAR
Code	Analysis - test	Department	Method
D01	Extract	AZL Prague	RIBM
D02	Content of Saccharides in Liquid Matrix	AZL Prague	RIBM

E. HOP AND HOP PRODUCTS
Code	Analysis - test	Department	Method
E01	Lead Conductance Value	AZL Prague	EBC 7.5
E02	Bitter acids (alpha+beta) HPLC	AZL Prague	EBC 7.7
E07	Nitrates in Hop (HPLC) (see K37)	AZL Prague	RIBM
E09	Bitter acids HPLC and KH (E02 a E08)	AZL Prague	EBC 7.7, 7.5
E12	Conductometric value of hop extract (conductometric titration)	AZL Prague	EBC 7.5
E15	Water content (gravimetry)	AZL Prague	EBC 7.2
E16	Storage Index of Hops (UV)	AZL Prague	EBC 7.13
K29A	Essential oils in hops and beer (beta-farnesene, linalool and others) (GC-MS)	AZL Prague	RIBM
E18	Antioxidant Activity and Capacity of Hop and Hop Extract ESR (DPPH)	AZL Prague	RIBM
E19	Multiresidue analysis of pesticides (51 compounds) in hops, beer and beer-based beverages	AZL Prague	RIBM
	Mycotoxins: See Section A	AZL Brno

	ICP - MS (Fe, Mn, As, Cr, Ni, Al, Zn, Cu, Cd, Pb, Se, Co, Mo, Sn)
K02	Mineralization of sample (hops, malt, barley, yeast) for ICP analysis	AZL Prague	RIBM
K94	10 metals (As, Cr, Ni, Sn, Zn, Cu, Fe, Cd, Pb, Se)	AZL Prague	RIBM
K05	Hg (Cold Vapours AAS)	AZL Prague	RIBM

F. WATER
Code	Analysis - test	Department	Method
F10	I. Brewing water assessment - small-scale analysis (includes analysis below and preparation of an opinion)	AZL Prague	RIBM
F01	Alkalinity	AZL Prague	RIBM
F05	Carbonate Hardness	AZL Prague	RIBM
F06	Total Hardness	AZL Prague	RIBM
K03A	Ca (AAS)	AZL Prague	EBC 9.13-9.20
K03A	Mg (AAS)	AZL Prague	EBC 9.13-9.20
F04F	Nitrite		Merck Spectroquant
H15	Water pH	AZL Prague	RIBM

F11	II. Brewing water assessment - large-scale analysis(includes analysis below and preparation of an opinion)	AZL Prague
K93	Fe, Mn, (ICP-MS) and Ca, Mg, Na, K (AAS)	AZL Prague	RIBM
F04F	Nitrite		Merck Spectroquant
F01	Alkalinity	AZL Prague	RIBM
F04A	Chloride (test Spectroquant)	AZL Prague	Merck Spectroquant
F04B	Bicarbonate (test Spectroquant)	AZL Prague	Merck Spectroquant
F04C	Ammonium ions (kyvetový test Spectroquant)	AZL Prague	Merck Spectroquant
F04D	Nitrite (test Spectroquant)	AZL Prague	Merck Spectroquant
F04E	Sulfate (test Spectroquant)	AZL Prague	Merck Spectroquant
F06	Total Hardness	AZL Prague	RIBM
F05	Carbonate Hardness	AZL Prague	Merck Spectroquant
H15	pH	AZL Prague	RIMB

G. SPENT GRAINS AND YEASTS
Code	Analysis - test	Department	Method
G01	Water (spent grains)	AZL Prague	RIMB
G02	Soluble Extract	AZL Prague	RIMB
G03	Available Extract	AZL Prague	RIMB
G04	Water (yeasts)	AZL Prague	RIMB
G05	Nitrogen (Kjeldahl) / Protein (spent grains, yeasts)	AZL Prague	RIMB
G06	Ashes (spent grains, yeast)	AZL Prague	RIMB
K02	Mineralization of the sample for ICP-MS analysis	AZL Prague	RIMB
K95A	4 metals (As, Cd, Pb, Sn)	AZL Prague	RIMB
K96	2 metals (of your choice)	AZL Prague	RIMB
K05	Hg (AMA)	AZL Prague	RIMB
K76	Determination of fluorine in malt, malt flower and yeast (GC-FID)	AZL Prague	RIMB
	Mycotoxins: See Section A

H. HOPPED WORT AND BEER
Code	Basic analyses	Department	Method
H01	Liquid Sample Extract	AZL Prague	EBC 8.3
H01A	Sweet Wort Extract	AZL Prague	EBC 8.3
H01B	Wort Extract	AZL Prague	EBC 8.3
H02	Original Extract of Beer - Distillation Method*	AZL Prague	EBC 9.2.1, 9.4
H02A	Original Extract of Beer - Physical Method*	AZL Prague	EBC 9.43
H44	Energy Value (by Calculation). For free if together ordered with H02	AZL Prague	RIBM
H03	Limit of Attenuation	AZL Prague	EBC 9.7
H04	Bitter substances	AZL Prague	EBC 9.8
H14	Colour (Spectrophotometric Method)	AZL Prague	EBC 9.6
H15	pH	AZL Prague	EBC 9.35
H24	Turbidity (clarity) of beer	AZL Prague	EBC 9.29
	* Analysis also includes: apparent and real extract, alcohol, apparent and real fermentation

Code	More qualitative analyses	Department	Method
H40	Carbon dioxide (CarboQC)	AZL Prague	MEBAK 2.26.1.5
H33	Sulphur dioxide (potentiometric)	AZL Prague	EBC 9.25.1
H56	Titratable acidity	AZL Prague	VÚPS
H30	Foam using the NIBEM analyzer	AZL Prague	MEBAK 2.18.2
H09	Ash in beer (gravimetry)	AZL Prague	VÚPS
H27	Viscosity	AZL Prague	EBC 8.4
H37	Thiobarbituric acid (TBA) number	AZL Prague	VÚPS
H42	Sludge in the wort	AZL Prague	VÚPS
H76	Volume filling of the consumer packaging	AZL Prague	VÚPS
H78	Evidence of beer pasteurisation	AZL Prague	VÚPS

Code	Bitter acids	Department	Method
K35	Bitter Acids (alfa+beta), HPLC (viz E02)	AZL Prague	EBC 7.7
K45	Bitter Acids in Beer (iso-alpha) HPLC	AZL Prague	EBC 7.8
K45A	Bitter Acids in Beer (alpha, iso-alpha) HPLC	AZL Prague	EBC 7.8
K45B	Bitter Acids in Beer (cis/trans stereoisomers) HPLC	AZL Prague	RIBM
K45C	Tetrahydro-iso-alpha-acids (tetrahop) HPLC	AZL Prague	EBC 7.9

Code	Saccharidic compounds	Department	Method
H05	Saccharification by IodineTest	AZL Prague	RIBM
H23	Oxidated and Oxidizable Polyphenols	AZL Prague	RIBM
H51	Iodine Number Determination by Spectrophotometry	AZL Prague	MEBAK 2.3
A0308	Pentosans (Douglas)	AZL Brno	RIBM
K32	Sacharides and Oligosacharides up to 10 DP in Liquid Samples (HPLC)	AZL Prague	RIBM
K32B	Sacharides in Beer and Malt Beverages	AZL Prague	RIBM
K32C	Total saccharides including polyols (enzymatically)	AZL Prague	RIBM
K32D	Total saccharides without polyols (enzymatically)	AZL Prague	RIBM
K74	Glycerol in beer (polyol)	AZL Prague	RIBM

Code	Nitrogenous compounds	Department	Method
H06	Total Nitrogen by Kjeldahl (proteins)	AZL Prague	EBC 9.9.1
H07	Coagulable Nitrogen	AZL Prague	MEBAK 2.6.2
H08	Free Amino Nitrogen (Ninhydrine method)	AZL Prague	EBC 9.10/MEBAK 2.6.4.1.1
H12	Protein Nitrogen MW above 5 000 (CBB)	AZL Prague	RIBM
H58	Sensitive Proteins in Beer by Nephelometry	AZL Prague	EBC 9.40

Code	Phenolic compounds	Department	Method
H20	Anthocyanogens	AZL Prague	MEBAK 2.16.2
H21	Total Polyphenols	AZL Prague	EBC 8.12.9
H22	Flavanols	AZL Prague	EBC 9.12.
H52	Tanoids	AZL Prague	MEBAK 2.16.3
H67	Prenylflavanoids (xanthohumol, isoxanthohumol) (HPLC - MS)	AZL Prague	RIBM

Code	Turbidity, coloidal stability	Department	Method
H16	Ammonium Sulphate Test	AZL Prague	MEBAK 2.14.2.4
H25	Forcing Test of Shelf Life	AZL Prague	RIBM
H26	Monitoring of Shelf Life	AZL Prague	RIBM
H50	Isolation and Determination of Turbidity (Proteins, Polyphenols, beta-Glucan)	AZL Prague	RIBM
H65	Oxalates in beer intermediates, beer and other beverages	AZL Brno	RIBM
H77	Determination of β-glucan gel	AZL Brno	MEBAK 2.5.5

Code	Antioxidant capacity	Department	Method
H41	Redox Capacity	AZL Prague	MEBAK 2.15.1
E18	Antioxidant Activity (DPPH)	AZL Prague	RIBM

Code	Sensory important compounds	Department	Method
K47	Diacetyl, 2,3-Pentanedione (Vicinal Diketones by GC)	AZL Praha	EBC 9.24.2
K14	Free Dimethylsulfide	AZL Brno/Prague	MEBAK 2.23.1.1
K15	Dimethylsulfide and Precursors	AZL Brno/Prague	MEBAK 2.23.1.2
K10	Important Sensoric Compounds in Alcoholic Beverages (alcohols and esters)	AZL Prague	RIBM
K24A	Lower Fatty Acids in Alcoholic Beverages	AZL Prague	RIBM
K24B	Lower and Higher Fatty Acids	AZL Prague	RIBM
K13	Carbonyl Compounds (ca 15 Compounds)	AZL Prague	RIBM
K41A	Hydroxymethyl Furfural (HPLC)	AZL Prague	MEBAK 2.23.3
K71	Nitrogenous Heterocycles in Beer (GC-MS)	AZL Prague	RIBM
K60	Aminoacids (HPLC)	AZL Prague	RIBM
H75	Selected organic acids in beer and beverages	AZL Brno	RIBM
	Org. acids: malic; succinic; lactic; acetic; citric
K29	Essential Oils in Beer	AZL Prague	RIBM
H72	Volatile Sulphur Compounds	AZL Brno	RIBM

Code	Vitamines	Department	Method
K42	Vitamines B1, B2 and B6 (HPLC - barley, malt, wort, mashed wort, beer)	AZL Brno	RIBM
K42A	Vitamin B12 (HPLC)	AZL Brno	RIBM

Code	Substances with health risk	Department	Method
K07A	N-Nitrosodimethylamine (NDMA)	AZL Prague	MEBAK 2.6.4.2 modif. VÚPS
K07B	Volatile N-Nitrosamines	AZL Prague	MEBAK 2.6.4.2 modif. VÚPS
K07C	Volatile N-Nitrosamines in the air	AZL Prague	MEBAK 2.6.4.2 modif. VÚPS
K08	Volatile N-nitrosamines and Nitrosatable Compounds in Rubber (GC-NCD)	AZL Prague	EN 12868/VÚPS
K09	Total N-Nitroso Compounds (ATNC)	AZL Prague	RIBM
K18	Polychlorinated Biphenyls - Congeners	AZL Prague	RIBM
K20A	Aliphatic Chlorinated Hydrocarbons in Beverages	AZL Prague	RIBM
K20B	Short-chain Volatile Halogenated Hydrocarbons in Brewing Liquor	AZL Prague	RIBM
K23	Phthalates	AZL Prague	RIBM
K26	Halogenacetic Acids	AZL Prague	RIBM
K30	Polycyclic Aromatic Hydrocarbons (9 basic PAH by fluorescent HPLC)	AZL Prague	RIBM
K31B	Histamine and tyramine (biogenic amines - HPLC)	AZL Prague	RIBM
K36	Nitrates in Liquid Samples, incl. Sample Preparation	AZL Prague	MEBAK 2.22.1 modif. VÚPS
K37	Nitrates in Solid Samples, incl. Sample Preparation	AZL Prague	MEBAK 2.22.1 modif. VÚPS
K48	Volatile Organic Compounds (Benzene, Toluene, Xylenes)	AZL Prague	RIBM
K89	Determination of melamine in beer (GC-MS)	AZL Prague	RIBM
K90	Methanol in fermented beverages and spirits (GC-FID)	AZL Prague	RIBM
K91	Furan in beer (GC-FID)	AZL Prague	RIBM
K99	Benzen and styren (GC-MS)	AZL Prague	RIBM
K100	Chlorates (ITP)	AZL Prague	RIBM
K101	Determination of bisphenol A (BPA, BPF, BADGE and BFDGE including metablites) (HPLC-MS)	AZL Prague	RIBM
	Pesticide Residues: See Section A
	Acrylamide in beer (A0901)

Code	Additives (Benzoic Acid, Sorbic Acid, Caffeine, Quinine, Saccharine)	Department	Method
K33	1 Additive (HPLC-UV)	AZL Prague	RIBM
K34	Ascorbic Acid (HPLC)	AZL Prague	RIBM
K81	Rebaudioside A in Beer and Non-alcoholic Beverages (HPLC-UV)	AZL Prague	RIBM

Code	Allergens	Department	Method
H71A	Gliadin ( ELISA) in wort, beer and other beverages per sample (1-2 samples)	AZL Brno	RIBM
H71B	Gliadin ( ELISA) in wort, beer and other beverages per sample (3-6 samples)	AZL Brno	RIBM
	Determination of materials (barley, malt, wort, beer, diatomaceous earth, stabilizing agents, water)
	AAS - Atomic absorption spectrometry (Na, K, Mg, Ca)

K03A	(1 - 2 Metals in the Sample) - per	AZL Prague	EBC 9.13-9.20
K92	Determination of Fe, Al, Ca, As in kieselgur (diatomaceous earth)	AZL Prague	MEBAK
K01	Sample Extract for AAS Analysis	AZL Prague	RIBM

Code	Nutrition package	Department	Method
K88A	Nutrition package basic (lagers, specials)	AZL Prague	RIBM
K88B	Non-alcoholic beers	AZL Prague	RIBM
K88C	Mixed drinks (radlers, beermix, approx. 2 % alcohol by volume)	AZL Prague	RIBM
K88D	Non-alcoholic beers (flavored)	AZL Prague	RIBM
K88E	Ciders	AZL Prague	RIBM
K88F	Malt beverages	AZL Prague	RIBM
K88G	Fruit juices	AZL Prague	RIBM
K88H	Lemonades	AZL Prague	RIBM
K88I	Hard seltzer	AZL Prague	RIBM

	ICP - MS ( Mn, As, Cr, Ni, Al, Zn, Cu, Fe, Cd, Pb, Se, Co, Sn, Mo)
K02	Sample Mineralisation for AAS Analysis (hop, yeats, malt)	AZL Prague	RIBM
K94	10 metals (As, Cr, Ni, Al, Zn, Cu, Fe, Cd, Pb, Sn) in beer, malt and hops	AZL Prague	RIBM
K95A	4 metals (As, Cd, Pb, Sn)	AZL Prague	RIBM
K95B	4 metals (Mn, Se, Co, Mo)	AZL Prague	RIBM
K96	2 metals in beer (Cu, Fe or your choice)	AZL Prague	RIBM
K05	Hg (incl. Sample Preparation)	AZL Prague	RIBM
K76	Fluorine	AZL Prague	RIBM
H82	Determination of anions in beer by the ITP method	AZL Prague	RIBM

II. MICROBIOLOGY
Code	Analysis - test	Department	Method
J02	Determination Yeast Cell Counting in Unifiltrated Beer	mibi	RIBM
J03	Determination of lactic acid bacteria	mibi	RIBM
J04	Determination of psychrophilic bacteria	mibi	RIBM
J05	Determination of total yeast cell count	mibi	RIBM
J06	Determination of wild yeast cell count	mibi	RIBM
J07	Determination of total viable count	mibi	RIBM
J08	Determination of E.coli and coliforms	mibi	RIBM
J09	Determination of psychrophilic bacteria	mibi	RIBM
J10	Determination of mesophilic bacteria	mibi	RIBM
J11	Determination of bacterium Enterococcus	mibi	RIBM
J12	Detection of bacterium Megasphaera (PCR)	mibi	RIBM
J13	Detection of bacterium Pectinatus (PCR)	mibi	RIBM
J14	Species-specific identification of lactic acid bacteria (PCR)	mibi	RIBM
J15	Preparation of Pure Agar Culture (from the Collection of RIBM)	mibi	RIBM
J16	Propagation of Pure Culture of 1 Sample to 5L	mibi	RIBM
J18	Determination of Frequency of Respiratory-deficient Mutants in Yeast	mibi	RIBM
J19	Assessment of Homogeneity of Yeast Culture	mibi	RIBM
J22	Microbiological Survey of Brewery Plant	mibi	RIBM
J24	Microscopic assesment of turbidity	mibi	RIBM
J25	Isolation and identification of yeasts	mibi	RIBM
J26	Certification of beer glass cleaner	mibi	RIBM
J27	Sanitizer certification	mibi	RIBM

III. SPECIAL AND AUXILIARY MEANS
M. Filter Aids
Code	Loose Filter Aids	Department	Method
M02	Flow by Dicalite Method	TechP	RIBM

IV. TECHNOLOGICAL TESTS
P. Trial Brews and Model Trials
Code	Analysis - test	Department
P01	Laboratory Micromalting
P03	Semi-pilot Plant Trial Brew, incl. Filling of 40 pc of Bottles, 0.5 l Each	TechP
P04	Pilot Plant Trial Brew with 60 pcs of Pasteur, beer in Bottles	TechP
P05	Model Filtration Trial	TechP
P05A	The Same with 4 and More Trials in Sequence - per	TechP
P06	Semi-pilot Plant Stabilizing Filtration incl. Filling and Pasteurization of 25 Bottles, 0.5 l Each	TechP
P07	Filtration, Filling, and Pasteurisation of a Sample Of 40 Bottles, 0.5 l Each	TechP
P07A	The Same with 2 and More Trials - per	TechP

V. SENSORY LABORATORY
S10	Rental space of the Sensory Centre with equipment (12 tasting boxes)
H43	Sensory evaluation (beer)
H80	The Sensory Assessment of Beer Defects (selected panel)


ADMINISTRATIVE OPERATIONS
R01	Additionally Required Copy
R02	Non-standard certificate according to customer's requirement
	Processing of documentation and issuance of Czech or English certificate is included in the price of analyses

Explanatory notes for identification of method
EBC	EBC Analysis Committee: Analytica-EBC, Verlag Hans Carl Getränke-Fachverlag,Nürnberg, 2009.
MEBAK	Methodensammlung der Mitteleuropäischen Brautechnischen Analysenkommission.
RIBM	Testing Methods of RIBM
PSA	Basařová, G. a kol.: Pivovarsko- sladařská analytika I., Merkanta, Praha 1992.
	Another identification - exact sources of methods are available in the RIBM

ANALYSES and TEST