Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2021

MBAA TQ Vol. 58, No. 3, 2021​

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​MBAA TQ vol. 58, no. 3, 2021,​ pp. 143-147​
​Do Starch-Degrading Enzymes in Hop Samples Originate in Microorganisms?​

Ryohei Teraoka (1), Makoto Kanauchi (1), and Charles W. Bamforth (2). 1. Department of Food Management, Miyagi University, Hatatate Taihaku-ku Sendai Miyagi, 982-0215, Japan. 2. Sierra Nevada Brewing Company, Chico, CA 95928, U.S.A.
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 148-153​
Piecing Together What We Know and What We Don’t on Biotransformation and Its Organoleptic Impact​

Leandro Meiners (1) and Matías Cavanna (2). 1. PLACEBO Brewing, Buenos Aires, Argentina. 2. Dos Dingos Cerveza Independiente, Buenos Aires, Argentina.
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 154-159
The Theory and Effect of Positive and Negative Pressure on Brewing Fermentations: Pressure Effects on Beer Fermentation​

Karen Fortmann (1), Chris White (1), Mario Guadalupe (2), Paul Sarnoski (2), and Andrew J. MacIntosh (2). 1. White Labs, Inc., San Diego, CA 92126, U.S.A. 2. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, U.S.A.​
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 160-163
An Interview with Dr. John Henning​

Stan Hieronymus. MBAA Editorial and Publications Committee​
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 164-167
Sixty Years of Brewing Instruction and Research at UC Davis​​

Glen Fox. Department of Food Science and Technology, University of California, Davis, CA 95616​
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 168-171​
A Short Discussion of Brewery Materials and Corrosion​

John Palmer. Editor-in-Chief, Master Brewers Association of the Americas
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 172-173​
Favorite Recipes of the Master Brewers: Franco-Belgian Style Table Beer​

Jeff Stuffings. Jester King Craft Brewery, LLC, Austin, TX 78736​
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MBAA TQ vol. 58, no. 3, 2021,​ pp. 174-185
Flavorings That Go BOOM in the Night​

Mark Jaeggi. Sabhailteacht Solutions, LLC, Fenton, MO 63026, U.S.A.