​MBAA TQ Vol. 51, No. 4, 2014

MBAA TQ vol. 51, no. 4, 2014, pp. 85-88
Thermally Forced Flow: Pioneer Wort Boiling Process with Innovative Internal Calandria

Tobias Becher and Klaus Wasmuht. Process Technology/Research and Development, Ziemann International GmbH, D-71636 Ludwigsburg/Germany.

MBAA TQ vol. 51, no. 4, 2014, pp. 89-96
Cereal Flours and Starches: Potential Implications when using a Combination of Cereal Types for Alcohol Production

R. C. Agu (1,2), B. C. Nwanguma (3), A. N. Moneke (2), and B. N. Okolo (2). 1. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland. 2. Department of Microbiology, University of Nigeria, Nsukka, Nigeria. 3. Department of Biochemistry, University of Nigeria, Nsukka, Nigeria.

MBAA TQ vol. 51, no. 4, 2014, pp. 97-105
Microscale and Macroscale Effect of the Early Pitching Method on Beer Composition During the Brewing Process

Joseph Spearot. Arcadia University, Glenside, Pennsylvania. Yards Brewing Company, Philadelphia, Pennsylvania.

MBAA TQ vol. 51, no. 4, 2014, pp. 106-109
Bourbon Barrel Aging Optimization

Steve Gonzalez. Stone Brewing Company.

MBAA TQ vol. 51, no. 4, 2014, pp. 110-112
Sustainability of Beer Filtration

Juerg Zuber. Bucher Filtrox Systems AG, 9001 St. Gallen, Switzerland.
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