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DisplayTitle MBAA TQ Vol. 59, No. 2, 2022 Focus Issue on Grains and Malting
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MBAA TQ vol. 59, no. 2, 2022, pp. 32-38
Barley-to-Beer Flavor Stability Secrets Revealed Using Electron Paramagnetic Resonance (EPR) Technology
Robert T. Foster II. BrewOpt LLC Consultancy (retired from Coors Brewing Company), Golden, CO, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 39-48
A Look at Three Key Malt-Derived Mechanisms of Beer Staling and Practices of Mitigation
Xiang S. Yin. Rahr Technical Center, Rahr Corporation, MN, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 49-54
Malt Metabolomics and Considerations for Use in Quality Analysis
Harmonie M. Bettenhausen (1) and Adam L. Heuberger (2). 1. Center for Craft Food and Beverage, Hartwick College, Oneonta, NY, USA. 2. Department of Horticulture and Landscape Architecture and Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 55-62
Mashing with Unmalted Buckwheat: Influence of Proportion, Grind Size, and Exogenous Enzymes on Small-Scale Lautering Performance
Elia Myncke (1), David Laureys (1), Jeroen Baillière (1), Dana Vanderputten (2), and Jessika De Clippeleer (1,2). 1. IBF | Innovation centre for Brewing & Fermentation, Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. 2. IBF | Innovation centre for Brewing & Fermentation, HOGENT University of Applied Sciences and Arts, AgroFoodNature, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
MBAA TQ vol. 59, no. 2, 2022, pp. 63-73
Effect of Floor Malting on Novel Barley Germplasm Derived from a Cross with Maris Otter®
Campbell P. Morrissy (1,2), Curtis Davenport (3), Andy Hooper (4), Scott P. Fisk (1), Harmonie M. Bettenhausen (5), and Patrick M. Hayes (1). 1. Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA. 2. pFriem Family Brewers, Hood River, OR, USA. 3. Admiral Maltings, Alameda, CA, USA. 4. Seismic Brewing Co., Sebastopol, CA, USA. 5. Center for Craft Food and Beverage, Hartwick College, Oneonta, NY, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 74-90
Examination of the Influence of Barley Variety and Growing Location on Beer Sensory Attributes
Yueshu Li (1), Andrew Nguyen (1), Bryce Lodge (1), Aaron Onio (1), Sherwin Santiano (1), Peter Watts (1), Aaron Beattie (2), Ana Badea (3), and Flavio Capettini (4). 1. Canadian Malting Barley Technical Centre, Winnipeg, MB, Canada. 2. Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada. 3. AAFC Brandon Research and Development Centre, Brandon, MB, Canada. 4. Field Crop Development Centre, Olds College, Olds, AB, Canada
MBAA TQ vol. 59, no. 2, 2022, pp. 91-101
Application of Modern Proteomics to Evaluate the Malting Potential of the Novel Grain Kernza (Thinopyrum intermedium)
Andrew Marcus (1), Gabriela Grigorean (2), and Glen Fox (1). 1. Food Science & Technology Department, University of California, Davis, CA, USA. 2. UC Davis Genome Center, Proteomics Core, University of California, Davis, CA, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 102-106
Control of
Fusarium and Deoxynivalenol During Malting Using Peracetic Acid
Philip A. Block (1) and Aaron MacLeod (2). 1. Evonik Active Oxygens, 2005 Market St, Ste 3200, Philadelphia, PA 19103, USA. 2. Hartwick College Center for Craft and Food Beverage, 1 Hartwick Dr, Oneonta, NY 13820, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 107-117
Malt Pasting Properties and Starch Molecular Structural Changes During Mashing
Wen-Wen Yu (1), Ying-Ting Zhao (2), Alicia Machmerth (3), and Glen P. Fox (4). 1. Department of Food Science & Engineering, Jinan University, Guangzhou City, Guangdong, China. 2. The University of Queensland, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Queensland, Australia. 3. Julius-Maximilians-University Würzburg, Institute of Pharmacy and Food Chemistry, Chair for Food Chemistry, Würzburg, Germany. 4. Department of Food Science and Technology, University of California, Davis, CA, USA
MBAA TQ vol. 59, no. 2, 2022, pp. 118-121
Congress Versus Infusion Malt Extract Methods: Which Method Is Best for Your Brewery?Glen P. Fox (1) and Mary-Jane Maurice (2). 1. University of California, Department of Food Science & Technology, Davis, CA 95616, USA. 2. Black Frost Distilling, 201 1st Street N, New Ulm, MN 56073, USA
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