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Contents Volume 55, 2018

The No. 3 issue is in progress. Selected articles are posted early to benefit our members. The articles appear here exactly as they will appear in the complete issue and are fully citable by issue and page number.

No. 3
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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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 Fred Scheer(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. Paul Muller Company, Springfield, MO, 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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