Contents Volume
46, 2009
Quarter
4
MBAA TQ doi:10.1094/TQ-46-4-1216-01
Crosspure Polymer—The Future of Diatomaceous
Earth-free Filtration
John Foley (1), Andrew Fratianni (1), Helmut Meffert
(2), Gero Spika (2), and Uwe Schnell (1). 1. BASF Corp., Florham Park,
NJ. 2. BASF SE, Ludwigshafen, Germany.
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ABSTRACT |
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ARTICLE
MBAA TQ doi:10.1094/TQ-46-4-1214-01
Flavor Stability of Alternative Malt-based
Beverages
Moritz Krahl, Martin Zarnkow, Felicitas Stürmer, and
Thomas Becker. Technische Universität München, Lehrstuhl für Brau- und
Getränketechnologie, Weihenstephaner Steig 20, 85354
Freising-Weihenstephan, Germany.
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ARTICLE
MBAA TQ doi:10.1094/TQ-46-4-1130-01
Case Study: Implementation of a Brewing Information
System at Sleeman Breweries Ltd.
Peter A. Macwilliam. Flowmation Systems, Inc.
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ARTICLE
MBAA TQ doi:10.1094/TQ-46-4-1112-02
Carbon Footprints in Breweries
C. W. Bamforth. Department of Food Science &
Technology, University of California, Davis, CA 95616-8598.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-4-1112-01
A Warehouse Automated Storage and Retrieval System
(AS/RS) Case Study
Laura Worker and Daniel Labell. Westfalia
Technologies, Inc., 3655 Sandhurst Drive, York, PA 17406.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-4-1027-01
Effect of Boiling Parameters on the Ratio of
trans-Iso-alpha-acids and cis-Iso-alpha-acids in Wort
Chunfeng Liu (1,2), Mingping Zong (1,2), Jianjun Dong
(3), Feiyun Zheng (1,2), Yongxian Li (1,2), Qi Li (1,2), and Guoxian Gu
(1,2). 1. Key Laboratory of Industrial Biotechnology, Ministry of
Education, Wuxi 214122, Jiangsu Province, P. R. of China. 2. Lab of
Brewing Science and Engineering, Jiangnan University, Wuxi 214122,
Jiangsu Province, P. R. of China. 3. R & D Center, Tsingtao Brewery
Co., Ltd., Qingdao 266101, Shandong Province, P. R. of China.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-4-1012-01
Comparison of Different
Wort-boiling Systems and the Quality of Their Worts and
Resulting Beers
Dr. Udo Kattein and Dr. Markus
Herrmann. Technical University of Munich at Weihenstephan.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-4-0930-01
Commissioning and Optimization of the Wits
Microbrewery Plant
Sunny E. Iyuke and Ezekiel M.
Madigoe. Chemical and Metallurgical Engineering, Faculty of Engineering
and Built Environment, University of the Witwatersrand, Wits 2050,
Johannesburg, South Africa.
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ARTICLE
Quarter 3
MBAA TQ doi:10.1094/TQ-46-3-0923-01
122nd Anniversary MBAA Convention Abstracts of Oral and
Poster Presentations
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ARTICLE (OPEN Access)MBAA TQ doi:10.1094/TQ-46-3-0916-01
Fatty Acids Composition Differences Between Beers
Made with All-Malt and Brewer’s Corn Grits and Malt
E. Bravi, M. Sensidoni, S. Floridi, and G.
Perretti. Department of Economic and Food Sciences, Section of Food
Technology and Biotechnology, University of Perugia, V. S. Costanzo
n.c.n., 06126 Perugia, Italy.
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ARTICLEMBAA TQ doi:10.1094/TQ-46-3-0914-01
A Robust Template for Calculating Greenhouse Gas
Emissions for the Brewery, Encompassing Two Production Scales
Jenny M. Yang, Klarika K. Douvas, and Elsa W.
Birch. Department of Chemical Engineering, University of Colorado,
Boulder.
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ARTICLE
MBAA TQ doi:10.1094/TQ-46-3-0827-01
Go with the Flow: Pumps, Pipes, and Paranoia
Michael J. Lewis. University of California, Davis.
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ARTICLEMBAA TQ doi:10.1094/TQ-46-3-0821-01
Beer and Health: A Review
A. C. Ogbonna. Department of Food Science &
Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-3-0714-01
Proteolytic Enzymes and Protein
Modification in Malting Sorghum: A Review
A. C. Ogbonna. Department
of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo,
Nigeria.
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ARTICLE
Qu
arter 2MBAA TQ doi:10.1094/TQ-46-2-0505-01
Malts and Worts of European Barley Varieties
Processed in Poland: Their Friability and beta-Glucan Content
Andrzej Brudzyński
and Dorota Michałowska. Department
of Brewing and Malting Technology, Institute of Biotechnology, Warsaw,
Poland.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-2-0430-01
Use of Isomerized Hop Extract as a Replacement for
Conventional Hop Extract and Its Influence on Beer Flavor
Willi Mitter and Sandro Cocuzza. Hopsteiner,
Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-2-0428-01
Ethanol, Membrane Permeability, and Petite Mutation in
Lager Brewing Yeast
Brian R. Gibson, Annie W. Y. Cheung, Muhammad
Saddiq Zahari, and Katherine A. Smart. School of Biosciences,
University of Nottingham, Sutton Bonington Campus, Loughborough,
Leicestershire LE12 5RD, UK.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-2-0416-01
Hops and Health
Martin Biendl. Hopsteiner, Auhofstr. 16,
84048 Mainburg, Germany.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-2-0409-01
The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped
Beers
Benjamin Bailey (1), Christina Schönberger
(2), Georg Drexler (2), Andreas Gahr (3), Rebecca Newman (4), Moritz
Pöschl (5), and Eberhard Geiger (5). 1. MillerCoors, 2525 Wayne Madison
Rd., Trenton, OH 45067-9760. 2. Joh. Barth und Sohn, Freiligrathstr.
7/9, 90482 Nürnberg, Germany. 3. Hopfenveredlung St. Johann,
Mainburgerstrasse 15, 93358 St. Johann, Germany. 4. Boston Beer
Company, One Design Center Place, Ste. 850, Boston, MA 02130-2315. 5.
Lehrstuhl für Technologie der Brauerei II, Alte Akademie 3, 85350
Freising-Weihenstephan, Germany.
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Quarter 1
MBAA TQ doi:10.1094/TQ-46-1-0326-01
Nutritional Improvement of Distillers Grains by Solid-State
Fermentation
Brian Hoskins and Mark Lyons. Alltech, Inc., 3031
Catnip Hill Pike, Nicholasville, KY 40356.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-1-0316-01
An Evaluation of the Public Understanding of Beer and Brewing
J. E. Smythe and C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA
95616-8598.
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ARTICLE MBAA TQ doi:10.1094/TQ-46-1-0226-01
Corn Size Distribution, Cold Water Extract, and Diastatic
Power in Relation to Malted Barley Quality
Reginald C. Agu. The Scotch Whisky Research
Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP,
Scotland, UK.
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MBAA TQ doi:10.1094/TQ-46-1-0212-01
Comparing Different Rinsing Methods Used During
Cleaning-in-Place of Process Vessels to Minimize Water Use
George Agius and Doug Funnell.
JohnsonDiversey Inc., Oakville, ON, Canada.
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MBAA TQ doi:10.1094/TQ-46-1-0210-01
5S: A Systematic Approach to Improving Brewery Operations
Mark Fischer. New Belgium Brewing Company, 500 Linden
St., Fort Collins, CO 80524.
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MBAA TQ doi:10.1094/TQ-46-1-0208-01
Wort Boiling by Batch Rectification—Possibilities
for Reducing Required Evaporation
Dr.-Ing. Marcus Hertel (1,2), and Prof.
Dr.-Ing. Karl Sommer (2). 1. Hertel GmbH Constructiones Cerevisiae,
Gstättengasse 31, 5020 Salzburg, Austria. 2. TU München-Weihenstephan,
Lehrstuhl für Maschinen- und Apparatekunde, Am Forum 2, D-85350
Freising-Weihenstephan, Germany.
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