Proficiency testing catalogue - LGC Standards

BAPS - Brewing analytes schemeThe BAPS scheme is designed to promotequality in the measurement of a range ofchemical, microbiological and sensory analytesin real beer matrices. It is jointly run by LGCStandards and Campden BRI.Analytes available are divided into five samples:Chemical (Samples 1, 2 and 3), Microbiological(Sample 4), Sensory (Sample 5).For Samples 1, 2, 3, 4 and 5, participants mayselect the samples and rounds they wish toreceive. As part of a comprehensive qualityassurance programme, and to gain the benefitof trend analysis, participation in all the roundsover a year is recommended.Sample 1 is designed to provide participantswith test materials that encompass a range ofkey brewing analytes that are routinelyanalysed in the brewing industry.Test materialSample 1Chemical analysisSample 2Chemical analysisSample 3Chemical analysisAnalytesAlcohol by Volume, Bitterness,Carbon Dioxide, Carbon Dioxide(Pressure) corrected for foreigngas, Carbon Dioxide (Pressure)uncorrected for foreign gas,Colour @ 430 nm, Haze at 0°C,Haze at 20°C, Original Extract,Original Gravity, pH,Present Gravity, Refractive Index,Sulfur Dioxide.Acetaldehyde, Calcium, Chloride,Copper, Dimethyl Disulfide,Dimethyl Sulfide, Energy value(kcal), Energy value (kJ), EthylAcetate, Ethyl Hexanoate, FAN,Free Diacetyl, Free 2,3-Pentanedione, Free VDK as Diacetyl,Glucose, HRV – NIBEM, HRV –Rudin, Hydrogen Sulfide, Iron,Iso-α-acids, Iso-Amyl Acetate,Iso-Butanol, Magnesium, Maltose,Maltotetraose, Maltotriose,Methanethiol, Methylthioacetate,Nitrate, n-Propanol,Phosphate,Potassium, Sodium, Sulfate,Tetra-iso-α-acids, TotalCarbohydrate, Total Polyphenols,TSN, 2+3 Methyl Butanol,2-Methyl Butanol, 3-Methyl Butanol.Bitterness, Colour at 430nm,Colour at 530nm, Free 2,3-Pentanedione, Free Diacetyl, FreeVDK as Diacetyl, Iso-α-acids,Tetra-iso-α-acids.Sample 2 is designed to provide participantswith test materials that encompass a range ofanalytes that complement the routine analysisprovided by Sample 1.Sample 3 is a test material of beer with highbitterness content and/or a high colour value.Sample 4 is designed to provide participantswith microbiological test materials containingorganisms typically encountered in the brewingindustry.Sample 5 test materials are provided to allowparticipants to evaluate various aroma and tastecharacteristics found in the brewing industry.Campden BRI will undertake suitability testingusing their sensory panel and provide anexpert profile.The full range and availability of test materialsin BAPS is determined on an annual basis andfurther details can be found in the BAPSapplication form and scheme description.BeveragePT schemesSample 4Microbiological analysisWild Yeasts (anaerobic andaerobic), Brewing Yeasts (ale andlager), Lactic Acid bacteria, AceticAcid bacteria and other organisms.Sample 5Sensory analysisAroma:Alcoholic/Solvent, Burnt, Cereal,Fruity/Estery, Hop, Malty, Sulfur,Sweet, Toffee and others.Taste:Alcoholic/Solvent, Astringent,Bitter, Burnt, Cereal, Fruity/Estery,Hop, Linger, Malty, Sour, Sulfur,Sweet, Toffee and others.Note: Test materials and analytes may be added or removed, pleasesee current application form.Email: customerservices@lgcpt.comWebsite: www.lgcpt.com35