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Contents Volume 46, 2009
Quarter 4

MBAA TQ doi:10.1094/TQ-46-4-1216-01
Crosspure Polymer—The Future of Diatomaceous Earth-free Filtration
John Foley (1), Andrew Fratianni (1), Helmut Meffert (2), Gero Spika (2), and Uwe Schnell (1). 1. BASF Corp., Florham Park, NJ. 2. BASF SE, Ludwigshafen, Germany.
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MBAA TQ doi:10.1094/TQ-46-4-1214-01
Flavor Stability of Alternative Malt-based Beverages
Moritz Krahl, Martin Zarnkow, Felicitas Stürmer, and Thomas Becker. Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.
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MBAA TQ doi:10.1094/TQ-46-4-1130-01
Case Study: Implementation of a Brewing Information System at Sleeman Breweries Ltd.
Peter A. Macwilliam. Flowmation Systems, Inc.
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MBAA TQ doi:10.1094/TQ-46-4-1112-02
Carbon Footprints in Breweries
C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ doi:10.1094/TQ-46-4-1112-01
A Warehouse Automated Storage and Retrieval System (AS/RS) Case Study
Laura Worker and Daniel Labell. Westfalia Technologies, Inc., 3655 Sandhurst Drive, York, PA 17406.
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MBAA TQ doi:10.1094/TQ-46-4-1027-01
Effect of Boiling Parameters on the Ratio of trans-Iso-alpha-acids and cis-Iso-alpha-acids in Wort
Chunfeng Liu (1,2), Mingping Zong (1,2), Jianjun Dong (3), Feiyun Zheng (1,2), Yongxian Li (1,2), Qi Li (1,2), and Guoxian Gu (1,2). 1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi 214122, Jiangsu Province, P. R. of China. 2. Lab of Brewing Science and Engineering, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. of China. 3. R & D Center, Tsingtao Brewery Co., Ltd., Qingdao 266101, Shandong Province, P. R. of China.
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MBAA TQ doi:10.1094/TQ-46-4-1012-01
Comparison of Different Wort-boiling Systems and the Quality of Their Worts and Resulting Beers
Dr. Udo Kattein and Dr. Markus Herrmann. Technical University of Munich at Weihenstephan.
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MBAA TQ doi:10.1094/TQ-46-4-0930-01
Commissioning and Optimization of the Wits Microbrewery Plant
Sunny E. Iyuke and Ezekiel M. Madigoe. Chemical and Metallurgical Engineering, Faculty of Engineering and Built Environment, University of the Witwatersrand, Wits 2050, Johannesburg, South Africa.
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Quarter 3

MBAA TQ doi:10.1094/TQ-46-3-0923-01
122nd Anniversary MBAA Convention Abstracts of Oral and Poster Presentations
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MBAA TQ doi:10.1094/TQ-46-3-0916-01
Fatty Acids Composition Differences Between Beers Made with All-Malt and Brewer’s Corn Grits and Malt
E. Bravi, M. Sensidoni, S. Floridi, and G. Perretti. Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, V. S. Costanzo n.c.n., 06126 Perugia, Italy.
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MBAA TQ doi:10.1094/TQ-46-3-0914-01
A Robust Template for Calculating Greenhouse Gas Emissions for the Brewery, Encompassing Two Production Scales
Jenny M. Yang, Klarika K. Douvas, and Elsa W. Birch. Department of Chemical Engineering, University of Colorado, Boulder.
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MBAA TQ doi:10.1094/TQ-46-3-0827-01
Go with the Flow: Pumps, Pipes, and Paranoia
Michael J. Lewis. University of California, Davis.
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MBAA TQ doi:10.1094/TQ-46-3-0821-01
Beer and Health: A Review
A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.
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MBAA TQ doi:10.1094/TQ-46-3-0714-01
Proteolytic Enzymes and Protein Modification in Malting Sorghum: A Review
A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.
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Qu
arter 2

MBAA TQ doi:10.1094/TQ-46-2-0505-01
Malts and Worts of European Barley Varieties Processed in Poland: Their Friability and beta-Glucan Content
Andrzej Brudzyński and Dorota Michałowska. Department of Brewing and Malting Technology, Institute of Biotechnology, Warsaw, Poland.
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MBAA TQ doi:10.1094/TQ-46-2-0430-01
Use of Isomerized Hop Extract as a Replacement for Conventional Hop Extract and Its Influence on Beer Flavor
Willi Mitter and Sandro Cocuzza. Hopsteiner, Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany.
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MBAA TQ doi:10.1094/TQ-46-2-0428-01
Ethanol, Membrane Permeability, and Petite Mutation in Lager Brewing Yeast
Brian R. Gibson, Annie W. Y. Cheung, Muhammad Saddiq Zahari, and Katherine A. Smart. School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
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MBAA TQ doi:10.1094/TQ-46-2-0416-01
Hops and Health
Martin Biendl. Hopsteiner, Auhofstr. 16, 84048 Mainburg, Germany.
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MBAA TQ doi:10.1094/TQ-46-2-0409-01
The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers
Benjamin Bailey (1), Christina Schönberger (2), Georg Drexler (2), Andreas Gahr (3), Rebecca Newman (4), Moritz Pöschl (5), and Eberhard Geiger (5). 1. MillerCoors, 2525 Wayne Madison Rd., Trenton, OH 45067-9760. 2. Joh. Barth und Sohn, Freiligrathstr. 7/9, 90482 Nürnberg, Germany. 3. Hopfenveredlung St. Johann, Mainburgerstrasse 15, 93358 St. Johann, Germany. 4. Boston Beer Company, One Design Center Place, Ste. 850, Boston, MA 02130-2315. 5. Lehrstuhl für Technologie der Brauerei II, Alte Akademie 3, 85350 Freising-Weihenstephan, Germany.
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Quarter 1

MBAA TQ doi:10.1094/TQ-46-1-0326-01
Nutritional Improvement of Distillers Grains by Solid-State Fermentation
Brian Hoskins and Mark Lyons. Alltech, Inc., 3031 Catnip Hill Pike, Nicholasville, KY 40356.
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MBAA TQ doi:10.1094/TQ-46-1-0316-01
An Evaluation of the Public Understanding of Beer and Brewing
J. E. Smythe and C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ doi:10.1094/TQ-46-1-0226-01
Corn Size Distribution, Cold Water Extract, and Diastatic Power in Relation to Malted Barley Quality
Reginald C. Agu. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland, UK.
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MBAA TQ doi:10.1094/TQ-46-1-0212-01
Comparing Different Rinsing Methods Used During Cleaning-in-Place of Process Vessels to Minimize Water Use
George Agius and Doug Funnell. JohnsonDiversey Inc., Oakville, ON, Canada.
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MBAA TQ doi:10.1094/TQ-46-1-0210-01
5S: A Systematic Approach to Improving Brewery Operations
Mark Fischer. New Belgium Brewing Company, 500 Linden St., Fort Collins, CO 80524.
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MBAA TQ doi:10.1094/TQ-46-1-0208-01
Wort Boiling by Batch Rectification—Possibilities for Reducing Required Evaporation
Dr.-Ing. Marcus Hertel (1,2), and Prof. Dr.-Ing. Karl Sommer (2). 1. Hertel GmbH Constructiones Cerevisiae, Gstättengasse 31, 5020 Salzburg, Austria. 2. TU München-Weihenstephan, Lehrstuhl für Maschinen- und Apparatekunde, Am Forum 2, D-85350 Freising-Weihenstephan, Germany.
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