MBAA TQ vol. 49, no. 3, 2012, pp. 73-77
A CIP Procedure Using the Addition of Hydrogen Peroxide that is Particularly Effective Under Low Solution Flow Conditions
George Agius (1), Jonathan Crawshaw (2), and Bart Schuurman Hess (1). 1. Diversey Inc, part of Sealedair, Ontario, Canada. 2. Sleeman Brewery, Guelph, Canada.
MBAA TQ vol. 49, no. 3, 2012, pp. 78-81
Better Beer Presentation: Going the Last Mile to the Majestic Pint
Michael J. Lewis. Professor emeritus and Academic Director of Brewing Programs. U.C. Davis-Extension, Research Park Drive, Davis, CA 95616.
MBAA TQ vol. 49, no. 3, 2012, pp. 82-86
Effect of Short Steeping Regime on Hull-less Barley and Wheat Malt Quality
Reginald C. Agu. The Scotch Whisky Research Institute, Research North Avenue, Riccarton, EH14 4AP, Scotland, United Kingdom.
MBAA TQ vol. 49, no. 3, 2012, pp. 87-98
Adventures in Brewing Science
Karl J. Siebert. Dept. of Food Science, Cornell University, 630 W. North St., Geneva, NY 14456.
MBAA TQ vol. 49, no. 3, 2012, pp. 99-102
The Use of Micro-Oxygenation of Beer to Simulate Oak Barrel Maturation
John Stewart (1) and Molly Browning (2). 1. Saugatuck Brewing Company. 2. New Holland Brewing Company.
MBAA TQ vol. 49, no. 3, 2012, pp. 103-107
History of Malting Barley in the United States, 1600 – Present
Paul Schwarz (2), Scott Heisel (1), and Richard Horsley (2). 1. American Malting Barley Association, Milwaukee, WI. 2. Institute of Barley and Malt Sciences, Dept. of Plant Sciences, North Dakota State University, Fargo, ND.
MBAA TQ vol. 49, no. 3, 2012, pp. 108-110
Monitoring the Rate of Oxygen Uptake for the Control of Yeast Performance, Fermentation, and Quality of Beer
Koji Nakazawa and Yuichi Nakamura. Asahi Breweries LTD.
MBAA TQ vol. 49, no. 3, 2012, pp. 111-120
Brewing Intensification – Successes and Failures
Graham G. Stewart (1) and James P. Murray (2). 1. G.G. Stewart Associates, Cardiff, CF14 6RP, Wales, Heriot-Watt University, Riccarton, Edinburgh, Scotland. 2. Better Lines Co., Ltd., Galashiels, TD1 3LP, Scotland, UK.
