​​MBAA TQ vol. 48 no. 2, 2011

MBAA TQ vol. 48, no. 2, 2011, pp. 46-50
Centrifuges in Brewing

Paul H. Chlup and Graham G. Stewart. The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, EH14 4AS, Scotland.

MBAA TQ vol. 48, no. 2, 2011, pp. 51-55
Wort Stripping: An Innovative Option for the Controlled Reduction of Unwanted Aromatics Featuring Optimised Trickle-Film Formation and Stripping Gas Utilisation

Roland Feilner. Krones AG, Research and Development.

MBAA TQ vol. 48, no. 2, 2011, pp. 56-59
Understanding Water and Effluent Charges

Richard J. Rench. Diversey Inc, 2401 Bristol Circle, Oakville, ON, Canada, L6H 6P1.

MBAA TQ vol. 48, no. 2, 2011, pp. 60-66
Effect of Mashing Regime on Fermentability of Malted Sorghum

Reginald C. Agu (1), Vicky Goodfellow (2), and James H. Bryce (2). 1. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland. 2. International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.

MBAA TQ vol. 48, no. 2, 2011, pp. 67-74
Kvass – A Traditional Russian Beverage – Review of its Historical Development

K. Müller-Auffermann (1), H. Schneiderbanger (1), M. Hutzler (1), D. Cotterchio (1), P. Gattermeyer (2), M. Zarnkow (3), H. Parlar (1,4), and F. Jacob (1). 1. Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany. 2. Krones AG-Werk Steinecker, Raiffeisenstr. 30, 85354 Freising, Germany. 3. Institute for Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20,85354 Freising, Germany. 4. Department for Chemical-Technical Analysis and Chemical Food Technology, Technical University of Munich, Weihenstephaner Steig 23, 85354 Freising-Weihenstephan, Germany.
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