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Contents Volume 38, 2001

Volume 38, Number 1, 2001, Pages 1-9
pH in Brewing: An Overview
Charles W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA, USA.
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Volume 38, Number 1, 2001, Pages 11-21
Improving Hop Utilization And Flavor Control Through The Use Of Pre-isomerized Products In The Brewery Kettle
Richard J. H. Wilson (1), T. Roberts (1), R. J. Smith (2), and M. Biendl (3). 1. Steiner Hops Ltd., Epping, Essex, UK. 2. S.S. Steiner, Inc., Yakima, Washington, USA. 3. Hallertauer Hopveredelungsgesellschaft mbH, Mainburg, Germany. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 1, 2001, Pages 23-31
New Brewhouse in Suntory’s Kyoto Brewery with Recent Technology Toward the Coming Century
Osamu Takemura (1), A. Kogin (1), H. Sotome (1), Y. Tatumi (1), Y. Umezawa (2), K. Oka (2), M. Uchida (3), T. Morita (1), H. Ikeda (1), and Y. Kakimi (1). 1. Kyoto Brewery, Suntory Limited, Kyoto, Japan. 2. Production Division, Suntory Limited, Kyoto Japan. 3. Research Institute for New Product Development, Kyoto, Japan. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 1, 2001, Pages 33-35
Alternative Fermented Beverages - Functional Drinks
Christof Tenge and E. Geiger. Department of Brewing Technology II, Technical University of Munich at Weihenstephan, Germany. Paper presented at World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 1, 2001, Pages 37-40
Kettle Boil and 170°F Water Control Project
Lee Hodge-Muse and R. Moore. Miller Brewing Company, Eden, North Carolina, USA. Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 1, 2001, Pages 41-45
Continuing Progress with the Anti-Oxidative Beer Production System
Masachika Takashio and K. Shinotsuka. Brewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, Japan. Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 1, 2001, Pages 47-53
Yeast Management - The Balance Between Fermentation Efficiency and Beer Quality
Graham G. Stewart. The International Center for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK. Some parts of this paper were presented at the World Brewing Congress 2000, Orlando, Florida, USA and other parts presented at the 1998 Twenty Fifth Convention of the Institute of Brewer’s Asia Pacific Convention, held in Perth, Australia.
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Volume 38, Number 1, 2001, Pages 55-58
Development of a Device to Determine the Rheology of Mash
Jan Herrmann and K. Sommer. Technical University of Munich, at Weihenstephan, Germany. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 2, 2001, Pages 67-82
Stainless Steel in the Brewery
John C. Tverberg. Trent Tube, East Troy, Wisconsin, USA.
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Volume 38, Number 2, 2001, Pages 83-87
Fuel Cell Cogeneration System Using Biogas From Brewery Effluent
Hiroto Sato. General Manager, Engineering Department, Shizuoka Brewery, Sapporo Breweries, Ltd. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 2, 2001, Pages 89-93
Vicinal Diketone Reduction as a Measure of Yeast Vitality
Chris A. Boulton, W. G. Box, D. E. Quain, and S. W. Molzahn. The Technical Centre, Brass Brewers, Ltd., Burton on Trent, U.K. EBC Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA. (reprinted with permission of the EBC and the authors)
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Volume 38, Number 2, 2001, Pages 95-98
Glycogen Released by the Yeast as a Cause of Unfilterable Haze in the Beer
Philippe Malcorps, P. Haselaars, S. Dupire, and E. Van den Eynde. N.V. Interbrew, Leuven, Belgium. EBC Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA. (reprinted with permission of the EBC and the authors)
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Volume 38, Number 2, 2001, Pages 99-104
Granular Activated Carbon Purification of Brewing Water Supplies: Selection, Usage, Monitoring, and Replacement
Gil W. Sanchez. Senior Research Engineer, Miller Brewing Company, Milwaukee, WI. Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 2, 2001, Pages 105-110
The Sapporo In-House Academy of Brewing Technology
Hiroshi Kuroda. Sapporo Academy of Brewing Technology, Sapporo Breweries, Ltd., Shizuoka, Japan.
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Volume 38, Number 2, 2001, Pages 111-114
Who Needs Malt? Endosperm Mashing
Michael J. Lewis. F.I. Brew, Professor Emeritus of Brewing Science, University of California, Davis, California, USA.
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Volume 38, Number 2, 2001, Pages 115-121
From Filter Presses Over Centrifuges to Cross Flow and Vibrating Membrane Filtration: A Review of Recovery of Beer from Surplus Yeast
Niels Lauritis Hansen. Carlsberg Brewery, Copenhagen, Denmark. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.

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Volume 38, Number 3, 2001, Pages 135-144
Reductones and Beer Ageing
Jan Savel. Head of the Research Department at Budweiser Budvar, National Corporation, Czech Republic.
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Volume 38, Number 3, 2001, Pages 145-154
Genetically Modified Barley and the Brewing Industry
Gary J. Muehlbauer (1) and D. A. Somers (2). 1. Assistant Professor. 2. Professor, Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, USA.
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Volume 38, Number 3, 2001, Pages 155-158
Review of the Hop Research Council in the Year 2001
Leen C. Verhagen. Manager of the Brewing Science & Technology Group within Heinekens’ R & D Department, Zoeterwoude, The Netherlands. Paper originally presented at the World Brewing Congress 2000, Orlando, Florida, USA.
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Volume 38, Number 3, 2001, Pages 159-161
Results of the Effect of Storage Temperature on Packaged Beer Flavor
Andrew J. Fratianni. Pabst Brewing Company, Zhaoqing, Guangdong Province, PRC. 2001 Convention Poster Submission.
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Volume 38, Number 3, 2001, Pages 163-166
Physical-Chemical Characterization of Commercial Brands of Brazilian Sugar Cane Spirit
Paulo H. A. Silva (1) and I. Nóbrega (2). 1. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Brazil. 2. Departamento de Tecnologia de Rural, Universidade Federal de Paraiba, Brazil.
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Volume 38, Number 3, 2001, Pages 167-175
A Primer on Yeast Propagation Technique and Procedures
Jeffrey Edgerton. BridgePort Brewing Company, Portland, Oregon, USA.
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Volume 38, Number 4, 2001, Pages 189-198
Energy Efficiency Opportunities and Potential Cost Savings for United States Breweries
Christina Galitsky, N. Martin, and E. Worrell. Ernest Orlando Lawrence Berkeley National Laboratory, Berkley, CA, USA.
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Volume 38, Number 4, 2001, Pages 199-205
Biotechnology Issues for the Brewing Industry
Kyd D. Brenner. DTB Associates, Washington, D.C., USA. A paper presented at the MBAA Eastern Technical Conference, May, 2001, Seven Springs, Pennsylvania, USA.
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Volume 38, Number 4, 2001, Pages 207-210
Cross Flow Filtration for Clarification of Lager Beer - Economic Reality
T. Reinoud Noordman (1), C. Peet (1), W. Iverson (1), L. Broens (2), and S. van Hoof (2). 1. Heineken Technical Services, Zoeterwoude, The Netherlands. 2. Norit Membrane Technology, Hengelo, The Netherlands. A poster accepted for presentation at the MBAA Guadalajara Convention, 2001.
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Volume 38, Number 4, 2001, Pages 211-214
The Pasteurization Effect of Laser Infrared Irradiation on Beer
Vladimir Vasilenko. Department of Environmental Biology, University of Guelph, Guelph, Ontario, Canada.
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Volume 38, Number 4, 2001, Pages 215-218
Applications for Density Meters within the Brewing Industry
Scott Childs. Solarton Mobrey, Houston, Texas, USA.
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Volume 38, Number 4, 2001, Pages 219-225
Sensory Technology - Its Strategic Application to Brand Management
Morten Meilgaard (1), Sarah Bennett (2), and James Murray (2). 1. Professor, International Consultant, West Bloomfield, Michigan, USA. 2. Brewing Research International, Nutfield, Surrey, UK. A paper accepted for presentation at the MBAA Guadalajara Convention, 2001.
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Volume 38, Number 4, 2001, Pages 227-233
The Flavor Contributions of Kilned and Roasted Products to Finished Beer Styles
Mary Anne Gruber. Briess Malting Company, Chilton, WI, USA. Poster accepted for presentation at the MBAA Guadalajara Convention, 2001.
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Volume 38, Number 4, 2001, Pages 235-241
Selective Recovery of Flavor Compounds from Fermentation Byproduct Carbon Dioxide Gas by Adsorption
Gil Sanchez. Miller Brewing Company, Milwaukee, WI, USA. Poster selected for presentation at the 2001 MBAA Convention.
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Volume 38, Number 4, 2001, Pages 243-246
The Application of a Densitometer for Improving Wort Consistency in a Small Brewery Operation
Sara Hale (1), J. Ottolini (1), and S. Hale (1). 1. The Saint Louis Brewery, St. Louis, MO, USA. A poster accepted for presentation at the MBAA Guadalajara Convention, 2001.
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Volume 38, Number 4, 2001, Pages 247-250
Electron Paramagnetic Resonance (EPR) Profiling for Potential Flavor Stability Improvements in Beer
Robert T. Foster (1), E. J. Samp (1), H. Patino (1), and D. P. Barr (2). 1. Coors Brewing Company, Golden, CO, USA. 2. Bruker Instruments, Inc., Billerica, MA, USA. A poster accepted for presentation at the MBAA Guadalajara Convention, 2001.
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