MBAA TQ doi:10.1094/TQ-47-4-1015-01
A Love Affair with Yeast
Graham G. Stewart. The International Centre for
Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland,
EH14 4AS.
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MBAA TQ doi:10.1094/TQ-47-4-0823-01
Perception of Color and Flavor in Malt
Nigel Davies. Muntons plc., Cedars Maltings,
Stowmarket, Suffolk, UK.
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MBAA TQ doi:10.1094/TQ-47-4-1108-01
Citra—A New Special Aroma Hop Variety
Gene Probasco (1), Scott Varnum (1), Jason Perrault
(2), and David Hysert (3). 1. John I. Haas, Inc., P.O. Box 1441,
Yakima, WA 98907. 2. Select Botanicals Group, 11051 Lateral A Road,
Toppenish, WA 89949. 3. John I. Haas, Inc. (retired), 2281 Walbran
Drive, Courtenay, BC V9N 9E4, Canada.
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MBAA TQ doi:10.1094/TQ-47-4-0902-01
Cutting the Carbon Footprint of Malting by
75%—Achievable or Just Hot Air?
Nigel Davies. Muntons plc., Cedars Maltings,
Stowmarket, Suffolk, UK.
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MBAA TQ doi:10.1094/TQ-47-4-1102-01
The Value of Linalool in Modeling Hop Aroma in
Beer
Val E. Peacock. Hop Solutions Inc., 5903 Eaton Lane,
Edwardsville, IL 62025.
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Quarter
3
MBAA TQ doi:10.1094/TQ-47-3-0729-01
Liquid Desiccants for Minimum Refrigerant Charge
in Breweries
Phil Rowland (1) and Bill Griffiths (2). 1. Niagara
Blower Company, “No-Frost” Division, Buffalo, NY. 2. Humidity Control
Consulting.
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MBAA TQ doi:10.1094/TQ-47-3-0726-01
Enzymatic Hydrolysis of Bitter Sorghum for Bioethanol Production
E. D. Deenanath (1), S. E. Iyuke (1), and D. Lindsay (2). 1. School of Chemical and Metallurgical Engineering, University of the Witwatersrand, Johannesburg, South Africa. 2. Fonterra Research Centre (FRC), Fitzherbert Science Centres, Palmerston North, New Zealand.
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MBAA TQ doi:10.1094/TQ-47-3-0720-01
Are Plastic Bottles Ready to Replace Glass as a Beer Package?
Roland Folz and Ruslan Hofmann. VLB-Berlin, Berlin, Germany.
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Quarter
2
MBAA TQ doi:10.1094/TQ-47-2-0623-01
Maximizing Hop Aroma and Flavor Through Process Variables
Van Havig. Rock Bottom
Breweries, Portland, OR.
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MBAA TQ doi:10.1094/TQ-47-2-0607-01
The Effect of Beer pH on Colloidal Stability and Stabilization—A Review
and Recent Findings
Karl J. Siebert. Food
Science and Technology Department, Cornell University, Geneva, NY.
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MBAA TQ doi:10.1094/TQ-47-2-0524-01
Monitoring Barley Extract Utilization by
Saccharomyces cerevisiae in a Microbrewery
Clarence S. Yah and Sunny E. Iyuke. School of
Chemical and Metallurgical Engineering, University of the
Witwatersrand, Johannesburg, Private bag 3, Wits 2050, South Africa.
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MBAA TQ doi:10.1094/TQ-47-2-0416-01
A Selective History of
High-Gravity and High-Alcohol Beers
Graham Stewart (1) and Jim Murray
(2). 1. GG Stewart Associates. 2. Better Lines Ltd.
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Quarter 1
MBAA TQ doi:10.1094/TQ-47-1-0324-01
A Systematic Approach to Investigating
Microbiological Infection Sources in the Brewing Process
George Agius, Doug Funnell, and Troy Matteotti.
Diversey Inc., Oakville, ON, Canada.
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MBAA TQ doi:10.1094/TQ-47-1-0322-01
Global Market Quality Assurance: Identifying
Opportunities to Continuously Improve Product Integrity
Sakura Yanai. Cervecería Nacional Dominicana, S. A.
(CND), Aut. 30 de Mayo Km. 6½, Santo Domingo, Rep. Dom.
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MBAA TQ doi:10.1094/TQ-47-1-0309-01
The Enzymology of Cell Wall Breakdown During
Malting and Mashing: An Overview
C. W. Bamforth. Department of Food Science &
Technology, University of California, Davis, CA.
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MBAA TQ doi:10.1094/TQ-47-1-0224-01
Identification of Microbial Populations Associated with Sorghum Fermentation
E. D. Deenanath (1), S. E. Iyuke (1), and D. Lindsay
(2). 1. School of Chemical and Metallurgical Engineering, University of
the Witwatersrand, Johannesburg, South Africa. 2. Fonterra Research
Centre (FRC), Fitzherbert Science Centres, Palmerston North, New
Zealand.
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MBAA TQ doi:10.1094/TQ-47-1-0219-01
The Influence of Hop Harvest Date on Flavor
Stability in
Dry-hopped Beers
Georg Drexler (1), Benjamin Bailey (2), Christina
Schönberger (1), Andreas Gahr (3), Rebecca Newman (4), Moritz Pöschl
(5), and Eberhard Geiger (5). 1. Joh. Barth und Sohn, Freiligrathstr.
7/9, 90482 Nuremberg, Germany. 2. MillerCoors, 2525 Wayne Madison Rd.,
Trenton, OH. 3. Hopfenveredlung St. Johann, Mainburgerstrasse 15, 93358
St. Johann, Germany. 4. Boston Beer Company, One Design Center Place,
Suite 850, Boston, MA. 5. Lehrstuhl für Technologie der Brauerei II,
Alte Akademie 3, 85350 Freising-Weihenstephan, Germany.
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MBAA TQ doi:10.1094/TQ-47-1-0217-01
FT-NIR Spectroscopy—A Modern Tool for Quality
Monitoring of Brewers’ Raw Materials
A. Broz (1,2), P. Kosin
(1,2), J. Savel (2), J. Sikola (3), D. Behmer (4), J. Prokes (5), and F.
Kroupa (6). 1. Institute of Chemical Technology, Department of
Fermentation Chemistry and Bioengineering, Prague, Czech Republic. 2.
Budweiser Budvar, N.C., Ceske Budejovice, K. Svetle 4, Czech Republic. 3.
OPTIK INSTRUMENTS s.r.o., Doubravnik, Czech Republic. 4. Bruker Optik
GmbH, Ettlingen, Germany. 5. The Research Institute of Brewing and
Malting, Brno, Czech Republic. 6. V.F. HUMULUS, Ltd., Zatec, Czech
Republic.
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MBAA TQ doi:10.1094/TQ-47-1-0107-01
Malting Performance of a Millet Variety (Pennisetum
maiwa) Grown at the Same Site During Different Growing Seasons
Cletus U. Aloh (1) and Reginald C. Agu (2). 1.
Department of Applied Microbiology and Brewing, Enugu State University
of Science and Technology, Enugu State, Nigeria. 2. The Scotch Whisky
Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14
4AP, Scotland.
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