Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2011

​MBAA TQ vol. 48 no. 1, 2011

MBAA TQ vol. 48, no. 1, 2011, pp. 4-8
Effect of Mashing Temperature on the Processability of Malted Barley

Reginald C. Agu. The Scotch Whisky Research Institute, Research North Avenue, Riccarton, Edinburgh, Scotland.

MBAA TQ vol. 48, no. 1, 2011, pp. 9-12
The Nature and Fermentability of Last Runnings in High Gravity Brewing

Graham G. Stewart (1), John M. H. Andrews (2), Michaela Miedl (1), and Richard J. Taylor (3). 1. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Edinburgh, EH14 4AS, Scotland. 2. Briggs of Burton plc, Derby Street, Burton-on-Trent, Staffordshire, DE14 2LH. 3. Wells & Young’s Brewing Company Ltd., Havelock Street, Bedford, Bedfordshire, MK40 4LU.

MBAA TQ vol. 48, no. 1, 2011, pp. 13-19
Using Brewing Science to Make Good Beer Great

Graham G. Stewart (1) and Jim Murray (2). 1. The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland, EH14 4AS. 2. Better Lines Co. Ltd., Clovenfords, Galashiels, Scotland, TD1 3LP.

MBAA TQ vol. 48, no. 1, 2011, pp. 20-24
Comparison Between Chilling and Crossflow Membrane Filtration in Beer Clarification

Sunny E. Iyuke, Clarence S. Yah, Molefe Mahlabegoane, M. D. Thulo, and Anton Erasmus. School of Chemical and Metallurgical Engineering, Faculty of Engineering and the Built Environment, University of the Witwatersrand, Wits 2050 Johannesburg, South Africa.

MBAA TQ vol. 48, no. 1, 2011, pp. 25-26
Drinkability: Countering a Dash to the Extreme

Michael J. Lewis. Professor emeritus of brewing science, University of California, Davis, CA.

MBAA TQ vol. 48, no. 1, 2011, pp. 27-31
Crosspure: Regenerable DE-free Filtration for Existing Beer Filters

Andrew J. Fratianni. BASF Corp., Florham Park, NJ, U.S.A.

MBAA TQ vol. 48, no. 1, 2011, pp. 32-37
The Use of Dry Yeast for Bottle Conditioning

S. M. Van Zandycke (1), T. Fischborn (2), D. Peterson (3), G. Oliver (3), and C. D. Powell (2,4). 1. Lallemand Brewing, 6120 West Douglas Avenue, Milwaukee, WI 53218, U.S.A. 2. Lallemand R&D, 6100 Royalmount, Montreal QC H4P 2R2, Canada. 3. The Brooklyn Brewery, #1 Brewers Row, 79N 11th Street, Brooklyn, NY 11211, U.S.A. 4. Current address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, U.K.