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Contents Volume 48, 2011

No. 4
MBAA TQ vol. 48, no. 4, 2011, pp. 113-115
Pitching Yeast by Mass in a Small Microbrewery
Eric Luman (1,2) and Michael Lentz (1). 1. University of North Florida, Jacksonville, FL 32223. 2. Seven Bridges Grille and Brewery, Jacksonville, FL 32246.
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MBAA TQ vol. 48, no. 4, 2011, pp. 116-119
2011 U.S. Barley Production and Quality Updates
Karen Hertsgaard, John Barr, Paul Schwarz and Alberto Jiménez-Díaz.
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MBAA TQ vol. 48, no. 4, 2011, pp. 120-124
National Hop Report
National Agricultural Statistics Service, Agricultural Statistics Board, United States Department of Agriculture.
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No. 3
MBAA TQ vol. 48, no. 3, 2011, pp. 77-86
Optimisation of the Action of Commercial Mashing Enzymes on Wort Extracts and Free Amino Nitrogen of the Safrari Sorghum Cultivar
Zangué S. C. Desobgo, Emmanuel J. Nso, and Dzudie Tenin. Ecole Nationale Supérieure des Sciences Agro-industrielles (ENSAI), Université de Ngaoundéré, BP 455 Ngaoundéré, Cameroon.
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MBAA TQ vol. 48, no. 3, 2011, pp. 87-108
Abstracts for the MBAA Annual Conference
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MBAA TQ vol. 48, no. 3, 2011, pp. 109-110
2011 U.S. Barley Production and Quality
Paul Schwarz and Karen Hertsgaard.
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No. 2
MBAA TQ vol. 48, no. 2, 2011, pp. 46-50
Centrifuges in Brewing
Paul H. Chlup and Graham G. Stewart. The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, EH14 4AS, Scotland.
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MBAA TQ vol. 48, no. 2, 2011, pp. 51-55
Wort Stripping: An Innovative Option for the Controlled Reduction of Unwanted Aromatics Featuring Optimised Trickle-Film Formation and Stripping Gas Utilisation
Roland Feilner. Krones AG, Research and Development.
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MBAA TQ vol. 48, no. 2, 2011, pp. 56-59
Understanding Water and Effluent Charges
Richard J. Rench. Diversey Inc, 2401 Bristol Circle, Oakville, ON, Canada, L6H 6P1.
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MBAA TQ vol. 48, no. 2, 2011, pp. 60-66
Effect of Mashing Regime on Fermentability of Malted Sorghum
Reginald C. Agu (1), Vicky Goodfellow (2), and James H. Bryce (2). 1. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland. 2. International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.
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MBAA TQ vol. 48, no. 2, 2011, pp. 67-74
Kvass – A Traditional Russian Beverage – Review of its Historical Development
K. Müller-Auffermann (1), H. Schneiderbanger (1), M. Hutzler (1), D. Cotterchio (1), P. Gattermeyer (2), M. Zarnkow (3), H. Parlar (1,4), and F. Jacob (1). 1. Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany. 2. Krones AG-Werk Steinecker, Raiffeisenstr. 30, 85354 Freising, Germany. 3. Institute for Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20,85354 Freising, Germany. 4. Department for Chemical-Technical Analysis and Chemical Food Technology, Technical University of Munich, Weihenstephaner Steig 23, 85354 Freising-Weihenstephan, Germany.
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No. 1
MBAA TQ vol. 48, no. 1, 2011, pp. 4-8
Effect of Mashing Temperature on the Processability of Malted Barley
Reginald C. Agu. The Scotch Whisky Research Institute, Research North Avenue, Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 48, no. 1, 2011, pp. 9-12
The Nature and Fermentability of Last Runnings in High Gravity Brewing
Graham G. Stewart (1), John M. H. Andrews (2), Michaela Miedl (1), and Richard J. Taylor (3). 1. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Edinburgh, EH14 4AS, Scotland. 2. Briggs of Burton plc, Derby Street, Burton-on-Trent, Staffordshire, DE14 2LH. 3. Wells & Young’s Brewing Company Ltd., Havelock Street, Bedford, Bedfordshire, MK40 4LU.
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MBAA TQ vol. 48, no. 1, 2011, pp. 13-19
Using Brewing Science to Make Good Beer Great
Graham G. Stewart (1) and Jim Murray (2). 1. The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland, EH14 4AS. 2. Better Lines Co. Ltd., Clovenfords, Galashiels, Scotland, TD1 3LP.
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MBAA TQ vol. 48, no. 1, 2011, pp. 20-24
Comparison Between Chilling and Crossflow Membrane Filtration in Beer Clarification
Sunny E. Iyuke, Clarence S. Yah, Molefe Mahlabegoane, M. D. Thulo, and Anton Erasmus. School of Chemical and Metallurgical Engineering, Faculty of Engineering and the Built Environment, University of the Witwatersrand, Wits 2050 Johannesburg, South Africa.
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MBAA TQ vol. 48, no. 1, 2011, pp. 25-26
Drinkability: Countering a Dash to the Extreme
Michael J. Lewis. Professor emeritus of brewing science, University of California, Davis, CA.
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MBAA TQ vol. 48, no. 1, 2011, pp. 27-31
Crosspure: Regenerable DE-free Filtration for Existing Beer Filters
Andrew J. Fratianni. BASF Corp., Florham Park, NJ, U.S.A.
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MBAA TQ vol. 48, no. 1, 2011, pp. 32-37
The Use of Dry Yeast for Bottle Conditioning
S. M. Van Zandycke (1), T. Fischborn (2), D. Peterson (3), G. Oliver (3), and C. D. Powell (2,4). 1. Lallemand Brewing, 6120 West Douglas Avenue, Milwaukee, WI 53218, U.S.A. 2. Lallemand R&D, 6100 Royalmount, Montreal QC H4P 2R2, Canada. 3. The Brooklyn Brewery, #1 Brewers Row, 79N 11th Street, Brooklyn, NY 11211, U.S.A. 4. Current address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, U.K.
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