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MBAA TQ - Beta glucan and beta glucanases in malting and brewing.16790This paper reviews the recent work on the beta glucan content of barley and malt and the variations in the amounts of beta glucanases to be found in these brewing materials. The location of the widely differing quantities of beta glucan in barley is discussed, together with the causes both varietal and climatic of these variations. The difficulties associated with the use of barley as an adjunct are shown to be linked with the availability of beta glucan for extraction. The pattern of extraction of beta glucan under practical brewing conditions is discussed as is the production of high beta glucanase malts designed to yield low viscosity worts even when substantial quantities of unmalted barley are used as adjunct.9/16/2020 8:10:19 PM9/16/2020 8:10:19 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Quarterly of extraction of beta glucan under practical brewing conditions is discussed as is the STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1976/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1976{3D0D604E-53E6-4C47-8210-18319317926E}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - Automated fermenter control at moosehead breweries, limited.17379The existing control system in the combi-fermenters at this brewery was found to be inadequate when expansion was required. A Matrix valving system was installed in the new tanks with the main operations of CIP, filling and emptying being carried out using a programmable controller for the sequence logic. A colour graphic video display is provided for operator reference. The system uses remote input/output racks and is controlled from a single touch key pad. An on-line printer is used for data logging. The individual tanks are controlled by a system of differential pressure cells and a Chameleon Process Micro-computer. The system yields all pertinent tank parameters including the corrected degrees Balling and controls temperature to the required process settings. The system is now working efficiently under practical conditions.9/16/2020 7:13:30 PM9/16/2020 7:13:30 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Quarterly > Past Issues The system is now working efficiently under practical conditions STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1984/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1984{87BFCF16-FBF0-4A1C-8E53-6624196D2CA9}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - District chicago features the forum.19214The series of interesting old articles reprinted under the heading 9/15/2020 9:41:41 PM9/15/2020 9:41:41 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical The questions discussed all related to practical brewing problems, including the choice of STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1996/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1996{B7BA597E-492C-4BAD-BBB2-98498076FF5D}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - Microfiltration studies with a modified membrane filterability procedure.19161An improved method for determining the suitability of beer for membrane microfiltration is described. It is based on an existing method, whereby the maximum quantity of the beer in question that can pass through a membrane filter of a standard size and type is measured, but in recognition of the fact that for practical purposes the membrane filterability of a beer is that which applies in the absence of the yeast cells and particles removed by the kieselguhr (or equivalent) and polishing/stabilizing/particle trapping filters, it incorporates sample preparation procedures which enable the membrane filterability of the bright beer to be predicted using samples of rough matured beer or even green beer, which are degassed and centrifuged to remove yeast and coarse particles. Treatment with gel removing enzymes (xylanase and/or beta glucanase) or isinglass finings before centrifugation may also be beneficial, as may heat treatment and dilution. The use of the procedures described enables the likely membrane filterability of the bright beer to be predicted sufficiently far in advance to allow action to be taken to improve it if necessary. It is also possible to use this method to evaluate the effects of raw materials, enzyme preparations, etc., on the membrane filterability of beers brewed using them.9/15/2020 9:45:03 PM9/15/2020 9:45:03 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical recognition of the fact that for practical purposes the membrane filterability of a beer STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1996/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1996{5CF752ED-7071-49CB-9116-39EC00A14E3E}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - A new trend in the treatment of alkaline brewery effluents.17666About two thirds of the total volume of brewery effluent derives from bottling hall waste waters. These are strongly alkaline due to the continuous discharge of caustic wash from the bottle washing and the periodic discharge of spent caustic solutions from CIP systems. On average, 1 lb of 50% sodium hydroxide is used per 15 gal of beer processed. The high pH and, frequently, high temperature requires that effective treatment be given before discharge. Neutralization is the only practical solution and the use of H2SO<sub>4</sub> or is normal practice. Strong mineral acids are corrosive and dangerous and give rise to salts (sulphates or chlorides) in the treated effluent for which maximum permitted levels will be steadily lowered in the future. Neutralization with carbon dioxide is an attractive alternative in that the final product, NaHCO<sub>3</sub>, has a pH in solution of 7.5 to 8.0 and overdosing with carbon dioxide will not significantly increase acidity, in contrast to overdosing with strong mineral acids. Some form of controlled metering may be advisable to avoid corrosion problems from dissolved carbon dioxide in the treated effluent. Commercial carbon dioxide is approximately twice as expensive as H2SO<sub>4</sub> but waste fermentation carbon dioxide is abundantly available in breweries and the same is true of boiler flue gas which contains 9 to 14% carbon dioxide by volume. Utilization of these sources is illustrated and the economics are discussed. They offer environmentally more acceptable alternatives at minimal cost than conventional acid treatments.9/16/2020 8:03:46 PM9/16/2020 8:03:46 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Neutralization is the only practical solution and the use of H2SO4 or is normal practice STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1977/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1977{1D9D109D-86CA-4C5C-9B5D-F0E14739896E}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - Assessment of energy conservation/new energy systems in the brewing industry.15291The authors begin by pointing out that the United States is an extremely energy intensive society. They maintain that energy conservation is required as there is now a real possibility of an energy shortage and as the cost of energy has rocketed since the early 1970's. In the period 1973 to 77 the cost of oil increased by 170%. In the paper several possible energy conservation or new energy systems for the brewing industry are considered. The paper is a theoretical approach as only the technical and economic aspects of the systems are considered and not the practical problems associated with their installation and use. The paper attempts to formulate an overall analytical technique which can be used to assess the feasibility of implementing energy conservation and new energy systems. The first step in an energy conservation analysis is to determine what energy is currently being used in a system and how that might be reduced either by improved house keeping or investment or both. In this case a mathematical computer model was constructed to describe the various heat transfer mechanisms for the system under review. This included heat conduction within solids, radiation between surfaces and convection between surfaces and fluids. A detailed description is given of the energy model for calculating the optimum insulation thickness for a soak tank in a bottling plant. In most cases, energy conservation is only effected if it can be justified economically. The payback analysis method of economic evaluation is rejected in favour of the life cycle cost method as the former method discriminates against long lived projects by neglecting cash flows beyond the payback year. Many US Government Agencies are using the life cycle cost method for justifying energy conservation programmes. This method of economic analysis is described in detail and the financial assumptions on which the paper is based are outlined. The combined energy and economic analysis was applied to insulation, heat recovery and solar energy systems for pasteurisers and bottle washers. In each case, for example insulation, the various types were described in detail and the value of insulation was comprehensively demonstrated by a series of graphs. This thorough treatment was repeated for heat recovery systems in tunnel pasteurisers and liquid based solar heating systems. The paper concludes that this theoretical analysis works for some systems and would be suitable for many more if the price of fuel in the US increased from the current 55p per imperical gallon!9/16/2020 7:37:51 PM9/16/2020 7:37:51 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical are considered and not the practical problems associated with their installation and use STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1980/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1980{2746BFD4-104C-446B-9FC0-26C05F6C2C5B}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - Assessment of Powdery Mildew Control Measures During the 1997 Hop Growing Season18617Hop Powdery Mildew was discovered in Yakima Valley hop yards in June of 1997. Because growers of the valley were unprepared for such a virulent, disease, it proved to be quite devastating. By year's, end numerous acres were either cut down pre-harvest, realized a decrease in yield, or a loss of quality. Powdery Mildew is again present in hop yards in the Yakima Valley in 1998. Nearly all the varieties grown in Washington have shown some disease. Unlike last year, the growers are better prepared and informed, and have at their disposal a wide range of tools from which to fight the disease. Washington growers are diligently pursuing a practical means from which to control powdery mildew. Numerous cultural as well as chemical control measures are being employed in combination with ine another. Some of these control measures will no doubt prove to -e more effective than others. By year's end we will have compiled .in analysis of the responses of the mildew to each type of treatment. 9/15/2020 8:58:28 PM9/15/2020 8:58:28 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Washington growers are diligently pursuing a practical means from which to control powdery STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/1999/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/1999{AECE9616-8E75-444A-B9DA-37F732BB9955}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ - CO<sub>2</sub> Recovery: Upgrading Quality and Efficiency19679Technological developments concerning the CO2 recovery in breweries are superceding each other very rapidly nowadays. The applied technology of a CO2 recovery plant is often out-of-date before the plant has been financially amortized. Requirements regarding quality of the CO2 produced are becoming more stringent, as are the quantity requirements. In addition to the demands of the brewery, and especially in the United States, environmental laws are becoming increasingly strict, even approaching 9/15/2020 8:30:17 PM9/15/2020 8:30:17 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Quarterly For these reasons practical technologies have been developed by which existing CO2 STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/2000/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/2000{D7864C82-1C72-4DA7-87E9-0A4147B9BF24}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ 2003 - Carbon Dioxide Fixation Technology from Brewery Processing Wastes16383It is now known with certainty that the concentration of greenhouse effect gases in the atmosphere causes global warming. There are six main greenhouse gases, including, in particular, carbon dioxide. Greenhouse gas emissions are projected to significantly increase unless mitigating policies are implemented. In 1997, the Shimadzu Co. began to develop a newer technology for carbon dioxide fixation. This technology was directly aimed at reducing carbon dioxide gas emissions. The Shimadzu Co. then developed a model in which bio-gas (a mixture of methane and carbon dioxide) was changed into stable solid carbon and water by using catalytic reactions. Bio-gas is produced by the anaerobic digestion of biomass. Therefore, it also involves biomass recycling. Since 1998, the Shimadzu Co. and Sapporo Breweries, Ltd. have conducted a laboratory-scale carbon dioxide fixation experiment in the brewery. In the experiment, the bio-gas was obtained from the brewery wastes. We found that carbon dioxide fixation technology can be applicable for practical use. A part of this work was carried out in cooperation with the Research Institute of Innovative Technology for the Earth (Kyoto, Japan).9/15/2020 8:15:35 PM9/15/2020 8:15:35 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical found that carbon dioxide fixation technology can be applicable for practical use STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/2003/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/2003{0B198552-B1ED-47B5-B78D-C793A4D7762D}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00
MBAA TQ 2003 - Identification, Cause, and Prevention of Musty Off-Flavors in Beer16386Musty off-flavors in beer can result from contamination with geosmin, 2-methylisoborneol, 2-isopropyl-methoxypyrazine, 2-isobutyl-methoxypyrazine, 2,3,6-trichloroanisole, and 2,4,6-trichloroanisole, alone or in combination. Musty compounds can be introduced via source water or raw materials or, alternatively, may be produced within the brewery. In response to a brewery�s chronic, sporadic musty problems, a study was undertaken to identify and eliminate the source or sources of the musty off-flavors. To assess the plausibility of various vectors, sensory thresholds for the musty compounds were determined in beer. Remediation measures included improved practices pertaining to carbon filtration of the source water, cleaning-in-place procedures, packaging conditions, and raw material storage, as well as physical upgrades to the brewery�s ventilation and pasteurization systems. A monitoring program involving sensory and instrumental analyses via a recently described ASBC method was implemented for the brewery. A literature review of musty off-flavors beyond the context of beer and water was also undertaken. As a result of these efforts, the problem appears to have been corrected. The resulting literature review and practical knowledge acquired, as well as the threshold values, will be discussed.9/15/2020 8:15:20 PM9/15/2020 8:15:20 PMPast Issues Master Brewers Association of the Americas > PUBLICATIONS > Technical Quarterly The resulting literature review and practical knowledge acquired, as well as the STS_ListItem_DocumentLibraryhttps://www.mbaa.com/publications/tq/tqPastIssues/2003/Abstracts/Forms/AllItems.aspx0https://www.mbaa.comhtmlFalsehtmhttp://admin.mbaa.com/publications/tq/tqPastIssues/2003{FA36F7F5-CCC3-4293-8B6C-F3370B040592}~sitecollection/_catalogs/masterpage/Display Templates/Search/Item_Default.js00