MBAA TQ vol. 50, no. 1, 2013, pp. 3-14
The Analysis of Green-Beer Flavors Using Liquid-Liquid Extraction and GC-MS
Acacia Baldner Cooper (1), Steven Petrovic (2), and Larry Chase (3). 1. Anderson Valley Brewing Company, 17700 Hwy 253, Boonville, CA 95415. 2. Southern Oregon University, Siskiyou Blvd., Ashland, OR 97520. 3. Standing Stone Brewing Company, 101 Oak St., Ashland, OR 97520.
MBAA TQ vol. 50, no. 1, 2013, pp. 15-20
Wort Stripping: Based on Thermal Desorption, Supports the Classic Boiling Process with a More Efficient Evaporation and without Using Additional Thermal Energy
Roland Feilner (1), Matthias Baldus (2), Thomas Kunz (2), and Frank-Jürgen Methner (2). 1. Product Manager, Krones AG, Neutraubling, Germany. 2. Berlin Institute of Technology, Lab of Brewing.
MBAA TQ vol. 50, no. 1, 2013, pp. 21-28
Low Carbon Malt: Opportunities for Supply Chain Collaboration
Nigel Davies. Muntons plc, Cedars Maltings, Suffolk, U.K.
MBAA TQ vol. 50, no. 1, 2013, pp. 29-41
Topics in Brewing: Malting Barley
Joseph Hertrich. Retired, Anheuser-Busch, Inc.
