​​​​​MBA​A TQ Vol. 60, No. 3, 2023

Ziemann Holvrieka
​MBAA TQ vol. 60, no. ​3, 2023,​ pp. 52-56
A Review of Hop Drying Technologies and Room for Improvement​
Lindsey N. Rubottom and Thomas H. Shellhammer. Department of Food Science & Technology, Oregon State University, Corvallis, OR, USA

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 57-62
Thousand Corn Weight Versus Bushel Weight as a Quality Parameter for Assessment of Wheat Alcohol Yield​
Reginald C. Agu, Onyetugo C. Amadi, Tochukwu N. Nwagu, Chukwudi I. Nnamchi, Anene N. Moneke, and Bartholomew N. Okolo. Bioprocess and Fermentation Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria​

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 63-65
Does Beer Obey Beer’s Law?
Thomas Benning, Harrison Lowater, and S. C. Bailey-Hartsel. Department of Chemistry and Biochemistry, University of Wisconsin–Eau Claire, Eau Claire, WI, USA

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 66-69
Hop-Derived Beer Flavor Preferences in North America: A Starting Point for Success
Josh Mayich (1), Luke MacNeill (2), and Rob Sirrine (3). 1. The Island Hop Company, Ltd., Mount Albion, PE, Canada. 2. University of New Brunswick, Saint John, NB, Canada. 3. Michigan State University, East Lansing, MI, USA​

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 70-79
Brewhouse Efficiency Improvements: Impleme​nting a Balanced Milling, Mashing, and Lautering Philosophy
Halley Moore, D. Ryan Pikna, and Paul DeCou. Molson Coors Beverage Company, Milwaukee, WI, USA

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 80-82
Brewing Community Engagement Through Consumer Testing: A Sensory Science Approach​
Tessa Schilaty. Yakima Chief Hops, Yakima, WA, USA

MBAA TQ vol. 60, no. ​3, 2023,​ pp. 83-89
An Engineering Approach to Estimating Carbon Dioxide Consumption and Recovery Potential in the Brewery​
J. Jurado. Kingston, PA, USA