​MBA​A TQ Vol. 59, No. 2, 2022

Focus Issue on Grains and Malting​​

​This issue is in progress. Selected articles are posted early to benefit our members. The articles appear here exactly as they will appear in the complete issue and are fully citable by issue and page number.

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

Brewing Resources

Ask the Brewmasters Technical Quarterly MBAA Webinars MBAA Podcasts Food Safety Brewery Safety Member Directory