Ref: GLT.QA.AM.

1594
SABMiller plc – Group Technical
Page: 1 of 8

Analytical Method Version: 1.0

Version Date: 1.0

Title: Unit 1.2.39 Sampling of Hops and Hop Products Review Date: 09/04/2019

Contents

1 Version & Revision Details.....................................................................................................2

1.1 Version 1 ......................................................................................................................2
2 Purpose and Principles ..........................................................................................................3
2.1 Purpose ........................................................................................................................3
2.2 Principles......................................................................................................................3
3 Scope ..................................................................................................................................... 3
4 References............................................................................................................................. 3
5 Definitions and Abbreviations.................................................................................................3
5.1 Definitions.....................................................................................................................3
5.2 Abbreviations................................................................................................................3
6 Method ................................................................................................................................... 3
6.1 Health and Safety.........................................................................................................3
6.2 Equipment ....................................................................................................................4
6.3 Reagents ......................................................................................................................5
6.4 Measurement Procedure..............................................................................................5
6.5 Reporting......................................................................................................................8
6.6 Verification....................................................................................................................8
None....................................................................................................................................... 8

POSITION NAME SIGNATURE DATE

Originator:

Approver:
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1 Version & Revision Details

1.1 Version 1

This is the original document Version 1.

 Title: Unit 1.2.39 Sampling of Hops and Hop Products Version: Ref: GLT.QA.AM.1594
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2 Purpose and Principles

2.1 Purpose

This Method describes the procedure to be used in order to obtain representative samples of hops
and hop products.

2.2 Principles

As a rule, the analysis of a single sample does not suffice to allow the quality of a consignment of
hops to be evaluated. The probability that the result of this one analysis will correspond to the
actual average value, for the entire consignment, is very slight and hence multiple samples are
taken as described below. The results of the analyses are then averaged. Nevertheless, quite
substantial deviations are often found between and within the individual pockets in a consignment.
The heterogeneity of whole hops is usually substantially greater than that of the processed
products, which are always homogenized in a special processing stage.

In the case of whole hops, attempts are made in the preparation stations to balance out the
differences in quality, caused by various growing conditions, by mixing different batches.

3 Scope

Sampling is described hops and hop products, including unpacked hops, packed hops, hop powder
and pellets, isomerised hop products and hop extract.

4 References

EBC Analytica Method 7.1: Sampling of Hops and Hop Products

5 Definitions and Abbreviations

5.1 Definitions

None

5.2 Abbreviations

None

6 Method

6.1 Health and Safety

6.1.1 Hazards

a) Hops are combustible

b) Dust from hops and hop pellets
c) Gas cylinders can be hazardous if not handled correctly.
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6.1.2 Safety Requirements

a) Dust masks
b) Capped toe safety shoes

6.1.3 Precautions

a) Keep open flames and any source of ignition away from hops.
b) Wear dust masks when sampling.
c) Wear capped toe safety shoes when handling gas cylinders.

6.2 Equipment

6.2.1 Equipment Requirements

Unpacked hops

Hand-scoop or other appropriate device

Packed hops

Sample cutter (e.g. tongs for bales or sharp knife for ballots)

Powder products

Hand-scoop or other appropriate device

Liquid products

Homogenizer (e.g. impeller mixer)

Note: All sampling apparatus must be clean, dry and free from foreign odours.

Dispatching samples

Air-tight, non-static containers, e.g. glass jars, metal cans or suitable plastic containers or special
laminated foil which can be heat-sealed.

6.2.2 Equipment Preparation

None

6.2.3 Maintenance

Ensure that all apparatus is cleaned and dried after each use.

6.2.4 Calibration

None
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6.2.5 Storage

None

6.3 Reagents

6.3.1 Reagents Required

Nitrogen or carbon dioxide gas

6.3.2 Reagent Preparation

None

6.3.3 Standardisation

None

6.3.4 Disposal

None

6.4 Measurement Procedure

6.4.1 Sampling

6.4.1.1 Unpacked hops

Sampling from heap

a) Take equal portions from 5 to 10 different parts of the heap.

b) Obtain approximately a 200 g portion by taking samples from the surface as well as from
different depths.

Packed hops

a) Take samples, each of 200 g, from the bales or ballots, sampled at random.
b) Note that only 10% of the samples should come directly from the surface layer.
c) Number of samples to be taken: the square root of the number of bales or ballots, rounded
to the nearest whole number.

Notes:
i. There is no place in a bale or ballot where the collection of a sample, which is
representative of the entire package, is possible.
ii. Accepting the average and maximum values of the heterogeneity index Sp, a
normal distribution of the results from the individual packages in a
consignment, a statistical confidence of 95 %, and a relatively favourable
tolerance limit d, it can be calculated that the minimum number of samples
required is substantially greater than the square root of the number of units.
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iii. The most effective procedure is to take small samples (about 10 to 15 g each)
from several different points on each package (using an automatic sampling
machine, if required).
iv. Store samples in refrigerator or freezer pending physical examination and/or
chemical analysis.

6.4.1.2 Hop powder and pellets

Large packaging units

a) Take samples, each of 100 g, from the packaging units, sampled at random.
b) Only 10 % of the samples should come directly from the surface layer.
c) Number of samples to be taken: 0,2 % of the number of packaging units, rounded to the
nearest whole number, but a minimum of 3 samples.

Small packaging units

a) Sample whole packaging units at random.

b) Number of samples to be taken: 0,2 % of the number of packaging units, rounded to the
nearest whole number, but a minimum of 3 samples.

6.4.1.3 Isomerised hop products

Powder form

a) Sample whole packaging units at random.

b) Number of samples to be taken: 0,2 % of the number of packaging units rounded to the
nearest whole number, but a minimum of 3 samples.

Liquid form

a) After homogeneity has been achieved take 50 g samples, from the packaging units,
sampled at random (see Section 6.4.1.4).
b) Number of samples to be taken: 0,1 % of the number of packaging units rounded to the
nearest whole number, but a minimum of 3 samples.

6.4.1.4 Hop extract

Notes:
i. Commercially available extracts range from those composed virtually entirely
of resins to those which deliberately contain water soluble material (tannin
extract or glucose).
ii. Products of the first class may contain α-acids in the range of 30 % to 60 %,
according to the variety of hops extracted, whereas those of the second type
may contain as little as 10 % α-acids.
iii. Extracts which contain substantial quantities of water soluble material are not
homogeneous since they consist of a mixture of mutually insoluble materials.
Therefore care must be taken to obtain a representative sample.
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Large packaging units

a) Heat the container to not more than 40 ºC, until the contents are mixed thoroughly, before
taking a sample.
b) After homogeneity has been achieved take 50 g samples, from the packaging units,
sampled at random.
c) Number of samples to be taken: 0,1 % of the number of packaging units rounded to the
nearest whole number, but a minimum of 3 samples.

Small packaging units

a) Sample whole tins at random.

b) Number of samples to be taken: 0,1 % of the number of packaging units rounded to the
nearest whole number, but a minimum of 3 samples.

6.4.1.5 Summary of sampling protocols

A summary of sampling protocols for hops and hop products is given in Table 1.

Table 1 Schedule for Sampling Hops and Hop Products.

6.4.2 Sample Preparation

None
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6.4.3 Test Method

6.4.3.1 Packaging and Dispatch

Dry samples

a) Place samples immediately in air-tight, antistatic containers (metal cans, glass jars or
suitable plastic vessels) and protect them from light by wrapping in tin foil if necessary.
b) If possible, fill the containers completely.
c) It is recommended that the containers be evacuated, and/or flushed with inert gas (carbon
dioxide or nitrogen).
d) Alternatively a special laminate foil which is heat sealed after evacuation can be used.

Liquid samples

a) Take samples in 50 ml tins, glass jars or plastic bottles.

b) Fill without trapping any air, and ensure that the containers are air-tight.

6.4.3.2 Transport and storage

a) Store samples in a refrigerator.

b) Allow the contents of the container to reach room temperature before opening for
examination or analysis.
c) Label the container with full information concerning the sample.
d) During transit, avoid high temperatures.

6.4.4 Calculations

None

6.5 Reporting

None

6.6 Verification

None