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Contents Volume 53, 2016

No. 4
MBAA TQ vol. 53, no. 4, 2016, p. 191
From the Technical Director
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 4, 2016, pp. 192-199
Brewing Intensification Through the Lens of the Craft Brewer
Graham G. Stewart. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 53, no. 4, 2016, pp. 200-204
SUPPLIER PERSPECTIVE
Dynamic Fermentation with Iso-Mix Rotary Jet Mixing: Optimizing Yeast Viability and System Performance
Alyce Hartvigsen. Alfa Laval Copenhagen A/S, Soborg, Denmark.
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MBAA TQ vol. 53, no. 4, 2016, pp. 205-209
SUPPLIER PERSPECTIVE
Fourth-Generation Maintenance
Louis Houle. Systemex Industrial Consulting, St. Johns, FL, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 210-214
SUPPLIER PERSPECTIVE
Connecting the Brewhouse with the Office—MES Solution
Jay Johnson. Krones, Charlotte, NC, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 215-218
SUPPLIER PERSPECTIVE
Clear Solutions' CIP Products Application in the Beer Industry
Lance Renfrow and Sofia Herrera. Clear Solutions USA, Gilbert, AZ, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 219-224
SUPPLIER PERSPECTIVE
How Digital Communications and Cloud Technologies Are Enabling the Industrial Brewing World
Holger Schmidt. Endress+Hauser, Reinach, Switzerland.
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MBAA TQ vol. 53, no. 4, 2016, pp. 225-226
SUPPLIER PERSPECTIVE
Management of Surplus Yeast in Modern Breweries
Alexander Gertsman. Flottweg Separation Technology, Independence, KY, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 227-230
SUPPLIER PERSPECTIVE
Use of Microscopic Pressurized Shockwaves Generated by Controlled Cavitation as a Nonshear Method of Increased Extraction of Hop α-Acids and Conversion into IBU and Extraction of Hop Oils
Santiago Gomez. Apotek Solutions, Plymouth, MI, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 231-232
SUPPLIER PERSPECTIVE
Challenges in Brewing Higher Alcohol Kvass
Alexander Gertsman. Flottweg Separation Technology, Independence, KY, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 233-237
Basic Guide to Line Cleaning and Maintenance in Draught Beer Systems
Keith Lemcke. Siebel Institute of Technology, Chicago, IL, U.S.A.
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MBAA TQ vol. 53, no. 4, 2016, pp. 238-242
Maintaining Good Yeast Health: A Reflection from Practice
Mark P. Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 4, 2016, pp. 243-245
Peter Coors Interview at the World Brewing Congress
Mark P. Sammartino. MBAA Technical Director.
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No. 3
MBAA TQ vol. 53, no. 3, 2016, p. 123
From the Technical Director
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 3, 2016, pp. 124-128
Boiler Safety in Brewing Applications
Steve Huffman. Mead O’Brien, Inc., St. Louis, MO, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 129-133
Wild Yeast and Bacteria (Intentionally) in the Brewery: Preventative Measures for Cross-Contamination
Nicholas R. Mader. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Edinburgh, Scotland; and Fremont Brewing Company, Seattle, WA, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 134-136
Dry Hopping and Its Effects on the International Bitterness Unit Test and Beer Bitterness
John Paul Maye and Robert Smith. S.S. Steiner, Inc., New York, NY 10065, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 137-139
Applications and Importance of Thermostatic Air Vents and Vacuum Breakers in the Brewery: Vacuum Crushed Vessels are Unusable
David Kapral. Brewing Consulting Services, LLC, Boise, ID, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 140-144
Dry Hopping on a Small Scale: Considerations for Achieving Reproducibility
Daniel M. Vollmer and Thomas H. Shellhammer. Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 145-149
“How Dark It Is”: Comparing Methods for Darkening Beer Without Flavor Change
Joseph Spearot (1) and Jacob Lahne (2). 1. Dogfish Head Craft Brewery, Milton, DE, U.S.A. 2. Drexel University, Philadelphia, PA, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 150-154
Quantification of Wort Homogeneity for Projecting the Evaporation of Dimethyl Sulfide in an Open, Discontinuous Boiling Process by Means of Direct Heating of the Wort Kettle
Benjamin Kloos (1) and Hans Scheuren (2). 1. Kitzmann Brewery, Erlangen, Germany. 2. Ingenieurbüro Dr.-Ing. Hans Scheuren, Bad Kreuznach, Germany.
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MBAA TQ vol. 53, no. 3, 2016, pp. 155-156
I Have Foamy Draught Beer … How Do I Fix It?
Bob Bernier. Matheson Gas, Lewiston, ME, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 157-158
Steam Boilers in the Craft Brewing Industry and the Need for Proper Training
Dave Baughman. Allied Boiler & Supply, Inc., Murfreesboro, TN, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 159-162
Solid Waste Reduction and Triple Bottom Line
Amy Johnson. North American Breweries, Rochester, NY, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 163-165
Energy and Water Efficiency in Breweries
Kit Legg (1) with John Castle (2). 1. Enerpart, LLC, Discovery Bay, CA, U.S.A. 2. Anchor Brewing, San Francisco, CA, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 166-168
VIEWS AND OPINIONS
Effective Treatment of Brewery Wastewater
Jason Fox. ClearCove, Victor, NY, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 169-178
More to It Than Beer: The Pedagogy of Fermentation Sciences
Cameron D. Lippard and Seth Cohen. Appalachian State University, Boone, NC, U.S.A.
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MBAA TQ vol. 53, no. 3, 2016, pp. 179-182
An Interview with Our Beloved Charlie Bamforth: Tolerance and Respect
Mark P. Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 3, 2016, pp. 183-187
2016 Packaging Class Case Study Winning Presentation: A Pain in the Glass
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 3, 2016, pp. 188-190
2016 MBAA Brewery Award of Excellence in Community Involvement
Dan Burick. Brewery Excellence Recognition Award Committee Chair.
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No. 2
MBAA TQ vol. 53, no. 2, 2016, p. 81
From the Technical Director
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 2, 2016, pp. 82-88
Commonly Used Finings and Their Application for Settling and Stability
Andrew Fratianni. Gusmer Enterprises, Inc., Mountainside, NJ, U.S.A.
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MBAA TQ vol. 53, no. 2, 2016, pp. 89-92
Calibrating and Verifying Portable DO Meters
Barry Fitzgerald (1) and Chris Nimptsch (2). 1. Trace Measurement Ltd., Romford, United Kingdom. 2. Profamo Inc., Rancho Palos Verdes, California.
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MBAA TQ vol. 53, no. 2, 2016, pp. 93-96
Wachusett Brewing Company, Inc.: Evolution of Quality Assurance in a Fiscally Challenged Brewery
Ned LaFortune. Wachusett Brewing Company, Inc., Westminster, MA, U.S.A.
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MBAA TQ vol. 53, no. 2, 2016, pp. 97-102
Optimized Dry Processing Using the Newest Generation of Grinding Equipment
Andreas Frank (1) and Roger Scheel (2). 1. Bühler AG, Uzwil, Switzerland. 2. Buhler North America, Plymouth, MN, U.S.A.
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MBAA TQ vol. 53, no. 2, 2016, pp. 103-107
Beer Filtration: Present and Future
Fred Scheer. Brewing and Process Technology, KRONES Inc., Franklin, WI, U.S.A.
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MBAA TQ vol. 53, no. 2, 2016, pp. 108-113
Measuring Glycogen, Neutral Lipid, and Trehalose Contents in Yeast Using Fluorescence-Based Image Cytometry
Leo Li-Ying Chan, Alexandria Kury, Alisha Wilkinson, Charlotte Berkes, and Alnoor Pirani. Nexcelom Bioscience LLC, Lawrence, MA, U.S.A.
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MBAA TQ vol. 53, no. 2, 2016, pp. 114-117
Comparison of Different Methods of Sorting Malt Grist
Hans Scheuren (1), Andreas Frank (2), and Ludwig Narziß (3). 1. Ingenieurbüro Dr. Scheuren, Bad Kreuznach, Germany. 2. Bühler AG, Uzwil, Switzerland. 3. Technische Universität München, Freising, Germany.
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MBAA TQ vol. 53, no. 2, 2016, pp. 118-121
Basic Mash Water Chemistry Explained
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 2, 2016
Keg filling lines
Article reprinted from Brewer & Distiller International.
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MBAA TQ vol. 39, no. 2, 2002, pp. 71-73
From the Archives: TQ Classic
Brewery Process Water
Jonathan Pratt and Grahame Walker. Pall Food and Beverage, East Hills, NY, U.S.A.
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N
o. 1
MBAA TQ vol. 53, no. 1, 2016, p. 1
From the Technical Director
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 1, 2016, p. 2
Brewing Fundamentals – Fermentation
Graham G. Stewart, Dawn L. Maskell, and Alex Speers. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 53, no. 1, 2016, pp. 3-9
Brewing Fundamentals, Part 1: Yeast – An Introduction to Fermentation
Graham G. Stewart. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 53, no. 1, 2016, pp. 10-16
Brewing Fundamentals, Part 2: Fundamentals of Yeast Nutrition
Dawn L. Maskell. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 53, no. 1, 2016, pp. 17-22
Brewing Fundamentals, Part 3: Yeast Settling – Flocculation
Alex Speers. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 53, no. 1, 2016, pp. 23-27
Humulinone Formation in Hops and Hop Pellets and Its Implications for Dry Hopped Beers
John Paul Maye, Robert Smith, and Jeremy Leker. S.S. Steiner, Inc., New York, NY, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 28-33
Influence of Extract on Volatility of Flavor Components in Wort During Open and Closed Boil
Hans Scheuren (1), Roland Feilner (2), Frank-Jürgen Methner (3), and Michael Dillenburger (4). 1. Ingenieurbüro Dr. Scheuren, Bad Kreuznach, Germany. 2. KRONES AG, Neutraubling, Germany. 3. Fachbereich Brauwesen, Technische Universität Berlin, Berlin, Germany. 4. Dillenburger und Hertel GmbH, Freising, Germany.
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MBAA TQ vol. 53, no. 1, 2016, pp. 34-38
Why Should the Malting and Brewing Industry Be Concerned About Food Safety? Part 1
Tatiana A. Lorca. Ecolab, Inc., St. Paul, MN, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 39-48
Improving Resistance to Aging and Increasing Haze Stability in Southern German Wheat Beer Through Process Optimization
Roland Feilner (1) and Friedrich Felix Jacob (2). 1. Krones AG, Neutraubling, Germany. 2. Familienbrauerei Jacob oHG, Bodenwöhr, Germany.
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MBAA TQ vol. 53, no. 1, 2016, pp. 49-54
Measuring Lager and Ale Yeast Viability and Vitality Using Fluorescence-Based Image Cytometry
Leo Li-Ying Chan, Dan Driscoll, Dmitry Kuksin, and Stephanie Saldi. Nexcelom Bioscience LLC, Lawrence, MA, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 55-61
Fermentation and Flavor: A Perspective on Sources and Influence
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 1, 2016, pp. 62-66
TECHNICAL TIPS
Keg and Valve Maintenance and Repair Standards
Mark Carpenter. Franke Beverage Systems, Inc., LaVergne, TN, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 67-71
TECHNICAL TIPS
Ten Things You Need to Know About Your Pumps
Todd Rausch. M. G. Newell, Greensboro, NC, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 72-74
VIEWS AND OPINIONS
Connecting Data from Wort to Tap: Optimizing the Utilization of Brewhouse Resources Through Enhanced Data Visualization
Kathryn Kuhr. PerkinElmer, Waltham, MA, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, pp. 75-77
Interview with Tom Eplett, MBAA Past President
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 1, 2016, p. 78
MBAA Higher Education Committee Defined in Progress
Susan Welch. Skagit Valley Malting, Seattle, WA, U.S.A.
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MBAA TQ vol. 53, no. 1, 2016, p. 79
The “Nth” Annual Malting and Brewing Two-Week Course, October 25–November 6, 2015
Mark Sammartino. MBAA Technical Director.
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MBAA TQ vol. 53, no. 1, 2016, p. 80
Esters in Poetry
Jim Ottolini. Brew Hub LLC.
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MBAA TQ vol. 30, no. 4, 1993, pp. 159-168
From the Archives: TQ Classic
Fermentation—The “Black Box” of the Brewing Process
Graham G. Stewart and Inge Russell.
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