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Contents Volume 55, 2018

No. 4
MBAA TQ vol. 55, no. 4, 2018, p. 75
From the Editor
John Palmer. Technical Quarterly Editor.
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MBAA TQ vol. 55, no. 4, 2018, pp. 76-83
How to Brew with Kveik
Lars Marius Garshol (1) and Richard Preiss (2). 1. Independent researcher, Rælingen, Norway. 2. Escarpment Laboratories Inc., Guelph, ON, Canada.
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MBAA TQ vol. 55, no. 4, 2018, pp. 84-87
A Fresh Look at the Greatly Misunderstood German Beer Purity Law
Horst Dornbusch. Cerevisia Communications, West Newbury, MA, U.S.A.
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MBAA TQ vol. 55, no. 4, 2018, pp. 88-92
Hidden Secrets of the New England IPA
John Paul Maye and Robert Smith. S.S. Steiner, Inc., New York, NY 10065.
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MBAA TQ vol. 55, no. 4, 2018, pp. 93-96
Hop Selection and Elimination of Hop Diseases: Case Study from the 2018 Master Brewers Brewing and Malting Science Course
Scott Grenier (1), Marissa Hansen (2), Janelle Harmon (3), Yoshiya Hirawaki (4), Marta Horofker (5), Mike Hughes (6), Andrew Johnston (7), and Fred Scheer (8). 1. Matt Brewing Co., Utica, NY 13502-4001, U.S.A. 2. MillerCoors, Chippewa Falls, WI 54729, U.S.A. 3. Molson Coors, Toronto, ON M9W 5E4, Canada. 4. Asahi Breweries Ltd., Moriya City, Ibaraki 302-0106, Japan. 5. Molson Coors Canada, Etobicoke, ON M9W 5E5, Canada. 6. Creemore Springs Brewery, Creemore, ON L0M 1G0, Canada. 7. Iron Hill Brewery and Restaurant, Wilmington, DE 19805, U.S.A. 8. IDD Process & Technology, Nolensville, TN 37135, U.S.A.
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MBAA TQ vol. 55, no. 4, 2018
Understanding Chemicals and Sanitizers
Richard J. Rench.
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No. 3
MBAA TQ vol. 55, no. 3, 2018, p. 53
From the Editor
John Palmer. Technical Quarterly Editor.
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MBAA TQ vol. 55, no. 3, 2018, pp. 54-60
Examination of Premature Yeast Flocculation in U.K. Malts
Meagan Armstrong (1), Andrew J. MacIntosh (2), Maria Josey (1,3), and R. Alex Speers (1,3). 1. International Centre for Brewing and Distilling, Heriot Watt University, Edinburgh, U.K. 2. Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A. 3. Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS, Canada.
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MBAA TQ vol. 55, no. 3, 2018, pp. 61-62
SUPPLIER PERSPECTIVE
How to Remove Silicon Dioxide (SiO2) Fining Agents in Fermentation Vessels and Brite Tanks in the Brewery
Dana Johnson. Birko, Denver, CO, U.S.A.
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MBAA TQ vol. 55, no. 3, 2018, pp. 63-66
A Comparison of Hop Drying with Unheated, Dehumidified Air Versus Traditional Drying with Heated Air
Val Peacock (1), Bill Arendt (2), Randy Thiel (3), Matt Gura (4), and Luke Chadwick (5). 1. Hop Solutions Inc., Edwardsville, IL, U.S.A. 2. Arendt’s Hop Haven, Nekoosa, WI, U.S.A. 3. New Glarus Brewing Co., New Glarus, WI, U.S.A. 4. Hop Head Farms, Hickory Corners, MI, U.S.A. 5. Bell’s Brewery Inc., Galesburg, MI, U.S.A.
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MBAA TQ vol. 55, no. 3, 2018, pp. 67-74
Tracking IBU Through the Brewing Process: The Quest for Consistency
Aaron Justus. Director of R&D and Specialty Brewing, Ballast Point Brewing.
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No. 2
MBAA TQ vol. 55, no. 2, 2018, p. 27
From the Editor
John Palmer. Technical Quarterly Editor.
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MBAA TQ vol. 55, no. 2, 2018, pp. 28-32
Interacting with Small-Scale Hop Growers: Some Tips and Approaches to Brew High-Quality, Sustainable, Local Beer
Josh Mayich. Darlings Island Farm, Darlings Island, NB, Canada.
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MBAA TQ vol. 55, no. 2, 2018, pp. 33-38
Achieving Enhanced Hop Utilization by Fractional Wort Boiling
Nele Bastgen (1,2), Tobias Becher (1), and Klaus Wasmuht (1). 1. Ziemann Holvrieka GmbH, 71636 Ludwigsburg, Germany. 2. Technical University of Berlin, 10623 Berlin, Germany.
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MBAA TQ vol. 55, no. 2, 2018, pp. 39-45
Putting Brewing Water Adjustment in Perspective
John Palmer. Technical Quarterly Editor.
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MBAA TQ vol. 55, no. 2, 2018, pp. 46-48
Reducing Water Usage: Case Study from the 2017 Master Brewers Brewery Engineering and Utilities Course
Jose Sanchez (1), Mike McManus (2), Chris Dent (3), Kyle Harris (4), and Darren Goodlin (5). 1. Productos Químicos Industriales, S.R.L., Santo Domingo, Dominican Republic. 2. Industrial Arts Brewing Co., Garnerville, NY, U.S.A. 3. Deschutes Brewery, Bend, OR, U.S.A. 4. Barnum Mechanical, Loomis, CA, U.S.A. 5. Course Director; Goodlin Process Solutions LLC, Mascoutah, IL, U.S.A.
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MBAA TQ vol. 55, no. 2, 2018, pp. 49-51
Assessing a Brewery’s Water Footprint and Providing Options for Water Conservation at Each Process Step: Case Study from the 2017 Master Brewers Brewing and Malting Science Course
Mauricio Garcia (1), Timothy Gill (2), Aaron Herman (3), Asami A. Iwahashi (4), Ryan Jezierski (5), Alexander Jimenez (6), Lothar Knuttel (7), Tyler Krych (8), and Fred Scheer (9). 1. Molson Coors International, Miami, FL, U.S.A. 2. Wissahickon Brewing, Philadelphia, PA, U.S.A. 3. Town Hall Brewery, Minneapolis, MN, U.S.A. 4. Asahi Breweries Ltd., Tokyo, Japan. 5. Karbach Brewing Company, Houston, TX, U.S.A. 6. Artesanales Cervezarte CA, Miranda, Venezuela. 7. Neshaminy Creek Brewing Company, Croydon, PA, U.S.A. 8. Shorts Brewing Company, Bellaire, MI, U.S.A. 9. Paul Muller Company, Springfield, MO, U.S.A.
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No. 1
MBAA TQ vol. 55, no. 1, 2018, p. 1
From the Editor
John Palmer. Technical Quarterly Editor.
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MBAA TQ vol. 55, no. 1, 2018, pp. 2-7
Monitoring Brettanomyces Concentration, Viability, and Pseudohyphae Percentage During Propagation and Fermentation Using the Cellometer X2 Image Cytometer
Brian Martyniak (1), Jason Bolton (1), Dmitry Kuksin (2), Suzanne M. Purseglove (2), and Leo Li-Ying Chan (2). (1) Cooperative Extension and the School of Food and Agriculture, University of Maine, Orono, ME 04469, U.S.A. 2. Department of Technology R&D, Nexcelom Bioscience LLC, Lawrence, MA 01843, U.S.A.
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MBAA TQ vol. 55, no. 1, 2018, pp. 8-16
Influence of Altered Wort Composition on Selected Parameters of Fermentation
Magdalena Oehlschlaeger, Lorenz Hofbeck, and Isabel Wasmuht. Ziemann Holvrieka GmbH, 71636 Ludwigsburg, Germany.
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MBAA TQ vol. 55, no. 1, 2018, pp. 17-22
Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods
Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation Sciences, Boone, NC 28608, U.S.A. 3. University of Tennessee, Department of Chemical and Biomolecular Engineering, Knoxville, TN 37996, U.S.A.
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MBAA TQ vol. 55, no. 1, 2018, pp. 23-26
Interview with Ludwig Narziss
John Palmer. Technical Quarterly Editor.
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