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Contents Volume 50, 2013

No. 4
MBAA TQ vol. 50, no. 4, 2013, pp. 131-141
Topics in Brewing: Malting
Joseph D. Hertrich. Retired, Anheuser-Busch, Inc.
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MBAA TQ vol. 50, no. 4, 2013, pp. 142-143
Ask the Brewmaster
Karl Ockert. Technical Director, Master Brewers Association of the Americas.
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MBAA TQ vol. 50, no. 4, 2013, pp. 144-152
MBAA Annual Conference Poster Abstracts
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Revival of a Process: Dry Hopping – Basics and Techniques
Article reprinted from Brewing and Beverage Industry International
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No. 3
MBAA TQ vol. 50, no. 3, 2013, pp. 93-96
35 Years of Malting and Brewing in Germany – Experience with Improvements in Quality Characteristics of Raw Materials and Changes in Technology in Maltings and Brewhouses
Udo Kattein and Ludwig Narziss
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MBAA TQ vol. 50, no. 3, 2013, pp. 99-104
Topics in Brewing: Brewing Adjuncts – Liquid
Scott Helstad. Cargill, Inc.
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MBAA TQ vol. 50, no. 3, 2013, pp. 107-108
Ask the Brewmaster
Karl Ockert. Technical Director, Master Brewers Association of the Americas.
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MBAA TQ vol. 50, no. 3, 2013, pp. 111-127
MBAA Annual Conference Oral Presentation Abstracts
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No. 2
MBAA TQ vol. 50, no. 2, 2013, pp. 53-61
Practical Aspects of Fermentation Management – A Review
Chris Boulton. Division of Food Sciences, University of Nottingham, Sutton Bonington campus, Loughborough, Leicestershire, UK, LE12 5RD.
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MBAA TQ vol. 50, no. 2, 2013, pp. 62-65
Mashing Without Primary Energy: The Way to an Energy-Independent Brewery
Peter Gattermeyer. Department Manager Technology Center, Process Technology I, Krones AG, Steinecker Plant, Raiffeisenstrasse 30, 85356 Freising, Germany.
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MBAA TQ vol. 50, no. 2, 2013, pp. 66-71
Influence of Picking Date on the Initial Hop Storage Index of Freshly Harvested Hops
Sandro Cocuzza (1), Anton Lutz (2), and Konrad Müller-Auffermann (3). 1. Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany. 2. Hop Research Center Hüll, Wolnzach, Germany. 3. Research Center for Brewing and Food Quality, Technical University of Munich, Weihenstephan, Germany.
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MBAA TQ vol. 50, no. 2, 2013, pp. 72-81
Topics in Brewing: Brewing Adjuncts
Joseph D. Hertrich. Retired, Anheuser-Busch, Inc.
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MBAA TQ vol. 50, no. 2, 2013, pp. 82-83
Ask the Brewmaster
Karl Ockert. Technical Director, Master Brewers Association of the Americas.
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No. 1
MBAA TQ vol. 50, no. 1, 2013, pp. 3-14
The Analysis of Green-Beer Flavors Using Liquid-Liquid Extraction and GC-MS
Acacia Baldner Cooper (1), Steven Petrovic (2), and Larry Chase (3). 1. Anderson Valley Brewing Company, 17700 Hwy 253, Boonville, CA 95415. 2. Southern Oregon University, Siskiyou Blvd., Ashland, OR 97520. 3. Standing Stone Brewing Company, 101 Oak St., Ashland, OR 97520.
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MBAA TQ vol. 50, no. 1, 2013, pp. 15-20
Wort Stripping: Based on Thermal Desorption, Supports the Classic Boiling Process with a More Efficient Evaporation and without Using Additional Thermal Energy
Roland Feilner (1), Matthias Baldus (2), Thomas Kunz (2), and Frank-Jürgen Methner (2). 1. Product Manager, Krones AG, Neutraubling, Germany. 2. Berlin Institute of Technology, Lab of Brewing.
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MBAA TQ vol. 50, no. 1, 2013, pp. 21-28
Low Carbon Malt: Opportunities for Supply Chain Collaboration
Nigel Davies. Muntons plc, Cedars Maltings, Suffolk, U.K.
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MBAA TQ vol. 50, no. 1, 2013, pp. 29-41
Topics in Brewing: Malting Barley
Joseph Hertrich. Retired, Anheuser-Busch, Inc.
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