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The Analytica EBC are targeted at beer masters, brewing professionals, biologists, packaging experts, suppliers of technical equipment or of raw materials (malt, cereals, water, hops, yeasts, adjuncts, process aids…), beer tasters, brewing institutes, universities and students… from the entire brewing industry and the value chain.
The Analytica EBC are developed and tested by brewing and value chain experts involved in the activities of the EBC Analysis Group and its six sub-committees (Barley & Malt, Beer & Wort, Hops, Microbiology, Packaging, Sensory). The development of new or the updates of methods may require validation through collaborative trials (also called ring test). Methods are sometimes developed as or upgraded into International Method through collaboration with the ASBC (the American Society of Brewing Chemists) in the United States.
In case you would like to join one of the sub-committees and add your expertise, please contact the EBC at email@example.com
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“Validated Method” and “Guideline Method” are two classifications that were adopted by the EBC in 2018 and that are applied to methods created or updated after the adoption of this classification.
Methods without indications are methods which existed before the adoption of the new classification and that were not assigned a classification according to the new classification system.