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Contents Volume 35, 1998

Volume 35, Number 1, 1998, Pages 9-15
Bottle Appearance Upgrade
By G. Duffy & D. Langford
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Volume 35, Number 1, 1998, Pages 16-19
Capacity Enhancement by Debottlenecking
By N.J. Bott
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Volume 35, Number 1, 1998, Pages 20-23
Brewing of English-Style Ales With Malted Cereals, Other Than Barley
By D.G. Taylor, P.M. Humphrey, J. Boxall & P.J. Smith
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Volume 35, Number 1, 1998, Pages 24-27
Eliminating Water Hammer In a Modern Brewhouse
By D.W. Ammons
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Volume 35, Number 1, 1998, Pages 28-30
Malt Analysis. Prediction or Predicament
By B. Axcell
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Volume 35, Number 1, 1998, Pages 31-33
Malting Barley in Canada 1987-1997
By N.T. Kendall
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Volume 35, Number 1, 1998, Pages 34-41
Automation of Halogen Feed to Pasteurizers for Optimum Efficiency, Control and Economy
By T.J. Soukup, T. Ruggiero & E. Ybarra
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Volume 35, Number 1, 1998, Pages 42-43
Evaluation of Some Laboratory Beer Analyzers
By W.R. Clayton
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Volume 35, Number 1, 1998, Pages 44-46
100% Waste Recycling at Asahi Breweries, Ltd.
By Y. Masuyama
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Volume 35, Number 1, 1998, Pages 47-53
Brewing! Have Things Changed So Much? Human Engineering: The Technical, Organizational and Personal Factors of Production
By L.E. Davis
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Volume 35, Number 1, 1998, Pages 1-3
How Brewers' Yeast Has Been and Is Handled and Treated
By A. Anderson
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Volume 35, Number 1, 1998, Pages 4-8
Fundamentals of Hop Chemistry
By V. Peacock
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Volume 35, Number 2, 1998, Pages 55-57
The Nobel Hop. The Vitality of Beer
By T. Inglis
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Volume 35, Number 2, 1998, Pages 58-61
Primary Fermentation With Immobilized Yeast In A Fluidized Bed Reactor
By S. Umemoto, Y. Mitani & K. Shinotsuka
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Volume 35, Number 2, 1998, Pages 62-66
Studies on the Clarification of Real Ale - Part One
By J.D. Kervin, J.M. Moore, B.M. Pepin & D.A. Peters
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Volume 35, Number 2, 1998, Pages 67-72
Studies on the Clarification of Real Ale - Part Two
By J.D. Kervin, J.M. Moore, B.M. Pepin & D.A. Peters
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Volume 35, Number 2, 1998, Pages 73-77
Investigations of Flavor and Flavor Stability of Dark Beers Brewed With Different Kinds of Special Malts
By C. Forster, L. Narziss & W. Back
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Volume 35, Number 2, 1998, Pages 78-83
Development of An On-Line Specific Gravity Meter for the Craft Brewing Industry
By W.A. Brown, B.A. Brown, P.B. Stapleton & D.G. Cooper
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Volume 35, Number 2, 1998, Pages 84-89
Wort Boiling - Innovations With Impact on Product Quality and Plant Efficiency
By H. Herrmann
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Volume 35, Number 2, 1998, Pages 91-94
Some Alternative Views On Beer Flavour
By Barry Axcell & Phill Torline
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Volume 35, Number 2, 1998, Pages 95-100
Polyclar® (PVPP) For Improving Shelf Life in Laboratory Treated Lagers
By M. Rehmanji, A. Mola, K.S. Narayanan & R.M. Ianniello
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Volume 35, Number 2, 1998, Pages 101-103
Correlation of Yeast Measurement Between Spin-Down and Coulter Counter Laboratory Analysis and In-Line Measurements With the McNab Cell Counter
By H.A. Teass, Jr., J. Byrnes & A. Valentine
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Volume 35, Number 2, 1998, Pages 104-107
Some Effects of Steeping and Germination Parameters on Grain Hydration and Respiration and Consequent Malt Quality
By N. Cole, L. MacLeod & K. Mitchell
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Volume 35, Number 2, 1998, Pages 108-114
Brewing! Have Things Changed So Much? The Haze Problem - Its Solution Through Fundamental Research
By W.D. McFarlane
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Volume 35, Number 3, 1998, Pages 167-176
Brewing! Have Things Changed That Much? Filtration Studies
By H.K. Oehmichen and E. Krabbe
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Volume 35, Number 3, 1998, Pages 163-166
The Influence on Beer Quality and Taste Stability of Vacuum Evaporation Before the Wort Cooling
By S. Lustig, T. Kunst, & P. Hill
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Volume 35, Number 3, 1998, Pages 157-161
Improvement of Beer Flavor Stability by Applying ESR Method to Industrial Plant
By S. Takaoka, H. Kondo, M. Uchida & Y. Kawasaki
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Volume 35, Number 3, 1998, Pages 151-156
The Future of the Barley Program at Coors
By B. Treat, D. Thomas & J. Holt
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Volume 35, Number 3, 1998, Pages 145-150
Development of An On-Line Specific Gravity Meter for the Craft Brewing Industry
By W.A. Brown, B.A. Brown, P.B. Stapleton & D.G. Cooper
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Volume 35, Number 3, 1998, Pages 141-144
Influences of Beer Ingredients and Upstream Procedures on the Microbiological Filtration of Beer
By A. Jany
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Volume 35, Number 3, 1998, Pages 133-140
Hop Products: Extracts, Pellets, and Modified Alpha, Beta Acids
By R. Held
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Volume 35, Number 3, 1998, Pages 129-132
Fermentation Characteristics From Dried Ale and Lager Yeasts
By Y. Gosselin & S. Fels
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Volume 35, Number 3, 1998, Pages 121-128
Kirin's Latest Modern Brewery In Kobe
By N. Akiyama
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Volume 35, Number 3, 1998, Pages 115-119
Diacetyl and Globalization
MBAA AWARD Of MERIT LECTURE By T. Inoue
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Volume 35, Number 4, 1998, Pages 203-207
Measuring Points and PU Pick-Up
By John Kyle Dorton
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Volume 35, Number 4, 1998, Pages 209-217
Brewing! Have Things Changed So Much? Modern Taste Testing from the Viewpoint of the Master Brewer
By P.P. Gray
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Volume 35, Number 4, 1998, Pages 197-202
Cogeneration; An Energy Saving Opportunity for Breweries
By Yvette Batts
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Volume 35, Number 4, 1998, Pages 189-195
Pilot Scale Evaluation of Mash Filter Performance of Malts with Variable Quality
By Dr. Evan Evans, Dr. Katharina Stenholm, Arvi Vilpola, Dr Silja Home and Gareth Hughes
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Volume 35, Number 4, 1998, Pages 185-188
The Practical Application of PCR for the Verification of Hop Variety
By Atsushi Murakami
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Volume 35, Number 4, 1998, Pages 177-184
Fusarium Head Blight of Barley: Epidemics, Impact, and Breeding for Resistance
By Brian J. Steffenson, Ph. D.
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