Volume 35
Malt Modification and Mashing Conditions as Factors Influencing the Minerals of Wort.
Alfons Holzmann and Anton Piendl, Institut fuer Brauereitechnologie und Mikrobiologie der Technischen Universitaet Muenchen, D-805 Freising-Weihenstephan, Germany. Page 1.
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Reduced Effluent Steeping in the Malting Process.
Gert Sommer, Versuchs- und Lehranstalt fuer Brauerei in Berlin, Seestrasse 13, 1000 Berlin (West) 65, Germany. Page 9.
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Use of Immunological Methods in the Interspecies Relationships of Genus Saccharomyces and its Possible Application in Detection of Contaminating Strains.
C. Callejas, M. A. Rodríguez, and A. M. Canales, Cervecería Cuauhtémoc, S.A., Monterrey, N.L., México. Page 12.
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Composition of Bitter Substances of Hops and Characteristics of Beer Bitterness.
Masahiro Kowaka and Eiichi Kokubo, The Research Laboratories of Kirin Brewery Co., Ltd., 3 Miyahara-Cho, Takasaki, Gumma Pref., 370-12, Japan. Page 16.
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Further Studies on Furfural: The Influence of Raw Materials, Processing Conditions, and Pasteurization Temperatures.
Leo Bernstein and Louis Laufer, Schwarz Services International Limited, 230 Washington Street, Mount Vernon, NY 10551. Page 21.
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Two Verdant Types of Saccharomyces uvarum.
E. J. Kot and J. Raymond Helbert, Miller Brewing Company, Milwaukee, WI 53201. Page 25.
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Characterization of Beer Polysaccharides by Enzymes and Gel Permeation Chromatography.
Ben C. Hardwick and J. R. Donley, Technical Center, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 29.
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Inhibition of Beer Volatiles Formation by Carbon Dioxide Pressure.
James F. Rice, Etzer Chicoye, J. Raymond Helbert, Miller Brewing Company, Milwaukee, Wis., and John Garver, University of Wisconsin, Madison, Wis.. Page 35.
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A Colorimetric Procedure for the Measurement of Dimethyl Sulfide in Water, Wort, and Beer.
J. H. Grigsby and S. R. Palamand, Technical Center, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 43.
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Effects of Fermentation Environment on Yeast Lipid Synthesis.
E. Pfisterer, I. Hancock, and I. Garrison, Labatt Breweries of Canada Ltd., London, Ontario, Canada N6A 4M3. Page 49.
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A New Approach to the Application of Genetics to Brewing Yeast.
S. W. Molzahn, Bass Production Limited, Burton-on-Trent, England DE14 1JZ. Page 54.
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Aminopterin Derangement of Yeast Folic Acid Metabolism and Theoretical-Practical Consequences Thereof in Fermentation and Packaging.
J. G. Kleyn, University of Puget Sound, Tacoma, Wash., and the Laboratory of Microbiology, University of Technology, Delft, The Netherlands. Page 60.
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The Effect of Countercurrent Distribution Fractions of Hop Extracts on Beer Foam.
Walter H. Fly and Etzer Chicoye, Miller Brewing Company, Milwaukee, WI 53201. Page 69.
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Progress in the Gas Chromatographic Determinations of Carbonyls and Other Volatiles in Beer.
A. M. Jamieson and G. Van Gheluwe, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5. Page 73.
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Unmalted Grains as Maltsters' Adjuvant and Brewers' Adjunct.
P. F. Koszyk and M. J. Lewis, Dept. of Food Science and Technology, University of California, Davis, CA 95616. Page 77.
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Malting Quality Selection Methods in Canadian Barley Breeding Programs.
V. M. Bendelow, Agriculture Canada, Research Station, Winnipeg, Manitoba, R3T 2M9. Page 81.
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Reliability of Five Methods for Protein Determination in Barley and Malt.
Y. Pomeranz, R. B. Moore, and F. S. Lai, U.S. Grain Marketing Research Center, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS 66502. Page 6.
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Influence of Variety Blending on Analysis of Malt Quality.
Charles W. Baker, North Dakota State University, Fargo, ND 58102. Page 94.
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Report of the Technical Committee.
A. J. Rehberger, Chairman; P. R. Glenister, C. W. Hahn, J. R. Helbert, S. T. Likens, J. P. McRae, and S. Stein.. Page 97.
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Coordination of New and Alternate Methods of Analysis.
B. B. Elliott, Chairman; R. A. Carroll, H. L. Grant, S. T. Likens, R. L. Schoeneman, S. Stein, Z. Valyi, and P. R. Glenister (ex officio).. Page 98.
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Gas Chromatography.
S. R. Palamand, Chairman; A. M. Canales, S. Chau, S. M. Field, M. A. Friese, A. M. Jamieson, T. Maier, N. M. Mundy, W. Tirado, R. Williams, A. D. Willis, and S. T. Likens (ex officio).. Page 99.
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Analysis of Hop Bittering Constituents.
D. W. Diffor, Chairman; H. D. Antles, R. Burkhardt, J. Boersma, R. Brisson, B. J. Clarke, S. DuChene, H. L. Grant, J. R. Hudson (EBC), G. B. Nickerson, G. Schonhard, M. H. Schwiesow, T. Yum, and S. T. Likens (ex officio).. Page 100.
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Brewing Sugars and Syrups.
Lydia Marinelli, Chairman; E. Austin, R. Bogenrief, K. M. Brobst, M. E. Cieslak, W. A. Davis, P. Fallon, M. Gray, R. Hagy, A. M. Jamieson, K. Long, M. A. Mohs, P. M. Olinger, T. Otterson, A. F. Pomes, D. Schooley, H. D. Scobell, D. Stubbs, J. Whitt, and J. R. Helbert (ex officio).. Page 104.
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Malt Analysis.
P. J. Frohmader, Chairman; E. B. Adamic, D. A. Baker, W. C. Burger, R. A. Carroll, D. E. Davidson, A. A. Fisher, R. Krueger, C. W. Lamb, J. Livingston, J. McDougall, M. Moll (EBC), T. J. O'Brien, A. J. Reeves, W. D. Ruppel, J. Shelley, J. Shoop, R. G. Stark, J. M. Zimmermann, and S. Stein (ex officio).. Page 112.
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Barley Analysis.
R. A. Carroll, Chairman; E. Badolato, C. W. Baker, D. A. Baker, R. F. Bawden, D. F. Davidson, R. H. Durr, P. J. Frohmader, T. H. Hartzell, J. Livingston, A. C. Naughton, J. Shelley, J. Shoop, R. G. Stark, and S. Stein (ex officio).. Page 114.
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Instrumentation.
C. Tebeau, Chairman; L. Bernstein, D. Fassnidge, J. McDougall, E. Petrusek, E. Raabe, and C. Hahn (ex officio).. Page 122.
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Determination of Oxalate in Beer.
J. McDougall, Chairman; Z. Alavi, L. Bernstein, M. LePage, T. W. Maier, J. Norman, E. Petrusek, P. J. Richardson, C. M. Tebeau, and P. Glenister (ex officio).. Page 123.
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International Methods.
R. A. Latimer, Chairman; R. A. Carroll, B. B. Elliott, P. J. Frohmader, S. T. Likens, M. C. Meilgaard, and J. P. McRae (ex officio).. Page 124.
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Beer Analysis Check Service.
T. Lom, Chairman; D. Adler, J. Allison, A. Baccala, C. Belew, L. Bernstein, E. Blaschke, B. Cook, P. Dakin, J. Daniel, S. DuChene, M. Frati, K. Hirsch, G. Kean, J. Kurusz, M. Lepage, S. Manalo, Jr., I. Nielsen, D. Patnaude, R. Ranney, J. Richardson, W. Ruppel, R. Schoeneman, E. Sullivan, J. Sutherland, W. VonMinden, R. Wallace, D. West, and J. P. McRae (ex officio).. Page 126.
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Soluble Iron in Filter Aids.
R. I. Tenney, Chairman; L. J. Albers, R. L. Berndt, A. M. Canales, E. Chicoye, J. J. Daniel, W. J. Duensing, D. Eyben (EBC), J. E. Fennel, S. M. Field, M. J. Frati, E. H. Heger, P. D. Israel, J. Lang, M. Moll (EBC), J. J. Norman, E. A. Rabbe, H. Stern, and P. R. Glenister (ex officio).. Page 127.
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Flavor Testing
(Joint Working Group with Master Brewers Association of the Americas).
M. C. Meilgaard, Chairman; D. R. Babcook, N. M. de Banchs, A. M. Canales, J. Compton, J. H. Coors, M. Einstein, E. Gebauer, W. H. Hardwick, T. J. Konis, M. J. Lewis, C. Lieberman, M. Moll (EBC), H. R. Moskowitz, J. E. Muller, M. R. Sfat, J. Siragusa, J. C. Sonnemann, Z. Valyi, and J. P. McRae (ex officio).. Page 130.
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Polyphenols in Beer.
H. S. Gress, Chairman; V. M. Bendelow, M. Dadic, R. L. McAdam, M. A. Mohs, G. Nickerson, W. G. Schulze, C. M. Tebeau, J. Whitt, and C. Hahn (ex officio).. Page 131.
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Determination of Sodium and Potassium in Beer.
M. Lepage, Chairman; R. Brisson, J. Daniel, S. W. Frey, E. Heger, R. L. McAdam, M. Moll (EBC), D. Thompson, D. Whitney, and S. T. Likens (ex officio).. Page 133.
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Vicinal Diketones and Precursors.
K. Siebert, Chairman; Z. Alavi, R. Bogenrief, A. Canales, M. Cieslak, P. Gales, P. Gjertsen, D. Hysert, S. Lie, R. Palamand, J. Stankorb, and J. R. Helbert (ex officio).. Page 136.
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Anatomy of a Microbiological Collaborative Test.
H. Raymond Helbert, Miller Brewing Company, Milwaukee WI 53201. Page 137.
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Microscopic View of the Mashing Process: Starch and Protein.
Paul R. Glenister, J. E. Siebel Sons' Company, Marschall Division, Miles Laboratories, Inc., Chicago, IL 60646. Page 141.
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Composition and Pathway of Formation of Stale Aldehydes in Bottled Beer.
Naoki Hashimoto and Tadashi Eshima, Research Laboratories of Kirin Brewery Co. Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12, Japan. Page 145.
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Automated Procedure for the Estimation of Total Polyphenol Content in Beer, Wort, Malt, and Barley.
V. M. Bendelow, Agriculture Canada Research Station, Winnipeg, Manitoba, R3T 2M9. Page 150.
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Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase.
N. Van Huynh and J. Jerumanis, Université de Louvain, Section de Brasserie, 1348 Louvain-La-Neuve, Belgium- Neuve, Belgium. Page 153.
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Studies on ATP, ADP, and AMP Concentrations in Yeast and Beer.
D. W. Hysert and N. M. Morrison, Molson Breweries of Canada Limited, Montreal, Quebec H2L 2R5. Page 60.
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Can a Genetically Manipulated Yeast Strain Produce Palatable Beer?.
G. G. Stewart, T. E. Goring, and I. Russell, Beverage Science Department, Labatt Breweries of Canada Ltd., London, Ontario, Canada N6A 4M3. Page 168.
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Study of the Feedback Effect of Ethanol on Selected Enzymes of the Glycolytic Pathway.
T. W. Nagodawithana, J. T. Whitt and A. J. Cutaia, Jos. Schlitz Brewing Co., Milwaukee, WI 53201. Page 179.
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Kinetics of Acetaldehyde Formation during the Staling of Lager Beer.
Joseph T. Hoff and William C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. Page 183.
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Production of Solvent-Free Isomerized Extracts.
Derek R. J. Laws, Nigel A. Bath, and John A. Pickett, Brewing Research Foundation, Nutfield, Surrey, RH1 4HY, Great Britain. Page 187.
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Nuclear Magnetic Resonance Spectroscopy of the Aromatic Region of Beer Extracts.
Guy Belleau and Miroslav Dadic, Molson Breweries of Canada Limited, Montreal, Quebec H2L 2R5. Page 191.
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Gales Foam Analyzer-A Novel Approach to Beer Foam Measurement.
Peter W. Gales, Jos. Schlitz Brewing Co., Milwaukee, WI 53201. Page 197.
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