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Contents Volume 49, 2012

No. 4
MBAA TQ vol. 49, no. 4, 2012, pp. 123-130
Comparative Phenotypic Profiling of S. cerevisiae Wine, Beer and Sake Yeast Strains in Chardonnay Wine Fermentation.
Chandra L. Richter and Tom Pugh. E. & J. Gallo Winery, P.O. Box 1130, Modesto, CA 95353.
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MBAA TQ vol. 49, no. 4, 2012, pp. 131-133
Inorganic Ions in Beer – A Survey
Charles W. Bamforth. Department of Food Science and Technology, University of California, Davis, CA 95616.
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MBAA TQ vol. 49, no. 4, 2012, pp. 134-138
Optimized Fermentation and Maturation Using the ECO-FERM™ System
Rudolf Michel (1), Udo W. Funk (2), and Kristina Boee (1). 1. GEA Brewery Systems, Germany. 2. GEA Process Engineering U.S.A.
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MBAA TQ vol. 49, no. 4, 2012, pp. 139-144
Modular Brewhouse Systems
Fred M. Scheer (1) and Michael Skroblin (2). 1. Director of Brewing & Process Technology, KRONES Inc, Milwaukee, WI. 2. Vice President of Technology, KRONES Inc, Milwaukee, WI.
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No. 3
MBAA TQ vol. 49, no. 3, 2012, pp. 73-77
A CIP Procedure Using the Addition of Hydrogen Peroxide that is Particularly Effective Under Low Solution Flow Conditions
George Agius (1), Jonathan Crawshaw (2), and Bart Schuurman Hess (1). 1. Diversey Inc, part of Sealedair, Ontario, Canada. 2. Sleeman Brewery, Guelph, Canada.
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MBAA TQ vol. 49, no. 3, 2012, pp. 78-81
Better Beer Presentation: Going the Last Mile to the Majestic Pint
Michael J. Lewis. Professor emeritus and Academic Director of Brewing Programs. U.C. Davis-Extension, Research Park Drive, Davis, CA 95616.
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MBAA TQ vol. 49, no. 3, 2012, pp. 82-86
Effect of Short Steeping Regime on Hull-less Barley and Wheat Malt Quality
Reginald C. Agu. The Scotch Whisky Research Institute, Research North Avenue, Riccarton, EH14 4AP, Scotland, United Kingdom.
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MBAA TQ vol. 49, no. 3, 2012, pp. 87-98
Adventures in Brewing Science
Karl J. Siebert. Dept. of Food Science, Cornell University, 630 W. North St., Geneva, NY 14456.
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MBAA TQ vol. 49, no. 3, 2012, pp. 99-102
The Use of Micro-Oxygenation of Beer to Simulate Oak Barrel Maturation
John Stewart (1) and Molly Browning (2). 1. Saugatuck Brewing Company. 2. New Holland Brewing Company.
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MBAA TQ vol. 49, no. 3, 2012, pp. 103-107
History of Malting Barley in the United States, 1600 – Present
Paul Schwarz (2), Scott Heisel (1), and Richard Horsley (2). 1. American Malting Barley Association, Milwaukee, WI. 2. Institute of Barley and Malt Sciences, Dept. of Plant Sciences, North Dakota State University, Fargo, ND.
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MBAA TQ vol. 49, no. 3, 2012, pp. 108-110
Monitoring the Rate of Oxygen Uptake for the Control of Yeast Performance, Fermentation, and Quality of Beer
Koji Nakazawa and Yuichi Nakamura. Asahi Breweries LTD.
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MBAA TQ vol. 49, no. 3, 2012, pp. 111-120
Brewing Intensification – Successes and Failures
Graham G. Stewart (1) and James P. Murray (2). 1. G.G. Stewart Associates, Cardiff, CF14 6RP, Wales, Heriot-Watt University, Riccarton, Edinburgh, Scotland. 2. Better Lines Co., Ltd., Galashiels, TD1 3LP, Scotland, UK.
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No. 2
MBAA TQ vol. 49, no. 2, 2012, pp. 35-38
Welcome to our WBC issue!
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MBAA TQ vol. 49, no. 2, 2012, pp. 39-69
WBC Oral Presentation Abstracts
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All WBC 2012 abstracts are available at: http://www.worldbrewingcongress.org/2012/Abstracts/ALLAbstracts.cfm


No. 1
MBAA TQ vol. 49, no. 1, 2012, pp. 3-10
Antifoam Performance of Hop Extract Emulsions in Pilot Brewing Trials
Y.-Y. Ford (1), K. T. Westwood (1), A. Gahr (2), A. Rajca Ferreira (3), K. Wolinska (1), M. Lad (4), B. Wolf (4), and T. Foster (4). 1. Barth Innovations Ltd, Hop Pocket Lane, Paddock Wood, Kent, TN12 6DQ, United Kingdom. 2. Hopfenveredlung St. Johann GmbH & Co. KG, Mainburger Str. 15, D-93358 Train - St. Johann, Germany. 3. Botanix Ltd, Hop Pocket Lane, Paddock Wood, Kent, TN12 6DQ, United Kingdom. 4. University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, LE12 5RD, United Kingdom.
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MBAA TQ vol. 49, no. 1, 2012, pp. 11-18
Feasibility of Lactobacilli Concentration Detection in Beer by Automated Impedance Technique
A. Pompei (1), M. Grossi (2), M. Lanzoni (2), G. Perretti (3), R. Lazzarini (4), B. Riccò (2), and D. Matteuzzi (1). 1. Department of Pharmaceutical Sciences, Via S. Donato 19/2, University of Bologna, CAP 40126, Bologna, Italy. 2. Department of Electronic Engineering (D.E.I.S.), Viale Risorgimento 2, University of Bologna, CAP 40136, Bologna, Italy. 3. Italian Brewing Research Centre (CERB), Via S. Costanzo, University of Perugia, CAP 06126, Perugia, Italy. 4. Carpigiani Group, Via Emilia 45, Anzola Emilia, CAP 40011, Bologna, Italy.
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MBAA TQ vol. 49, no. 1, 2012, pp. 19-24
Effect of Storage and Its Impact on Some Parameters Used in Assessing Distilling Wheat Cultivars
R. C. Agu and J. Walker. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, EH14 4AP, Scotland, United Kingdom.
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MBAA TQ vol. 49, no. 1, 2012, pp. 25-27
Declining Barley Acreage
Karen Hertsgaard. Institute of Barley and Malt Sciences, North Dakota State University, Fargo, North Dakota.
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