Volume 39
Characterization of Amorphous-Particle Haze.
K. J. Siebert, L. E. Stenroos, and D. S. Reid, The Stroh Brewery Co., One Stroh Drive, Detroit, MI 48226. Page 1.
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Separation of Humulinic Acids by Reverse-Phase High Performance Liquid Chromatography.
W. G. Schulze, P. L. Ting, L. A. Henckel, and H. Goldstein, Miller Brewing Company, Technical Center, Milwaukee, WI 53201. Page 12.
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Prediction and Automatic Measurement of Chill Haze.
M. Moll, Vinh That, D. Bazard, L. M. Vincent, and J. C. Andre. Page 15.
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Liquid Nitrogen Storage of Yeast Cultures Compared to More Traditional Storage Methods.
I. Russell and G. G. Stewart, Brewing Research and Development, Labatt Breweries of Canada, Ltd., London, Ontario, N6A 4M3. Page 19.
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The Anti-Iso-α-Acids: Concept and Review of Current Research.
Leo De Taeye, Denis De Keukeleire, and Maurice Verzele, Laboratory of Organic Chemistry, State University of Ghent, Krijgslaan, 271 (S.4), B-9000 GENT (Belgium). Page 24.
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Hop Production, Breeding, and Variety Development in Various Countries.
Alfred Haunold. Page 27.
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Report of ASBC Subcommittee on N-Nitrosamines in Malt and Beer for 1979-1980, Part II .
L. Marinelli, Chariman; R. Anderson, T. Fazio, M. Feit, W. Fiddler, A. Griffith, J. Hackbarth, W. Herwig, P. Issenberg, Y. Kuroiwa, T. O'Brien, R. Scanlan, N. Sen, P. Stebbins, C. Tebeau, G. Thomas, and J. McDougall (ex officio).. Page 35.
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NOTE
Samplers for Dip Testing or Swab Testing in Breweries.
W. M. Ingledew and J. Diane Burton, Agricultural Microbiology Section, Department of Dairy and Food Science, University of Saskatchewan, Saskatoon, Canada S7N 0W0.. Page 39.
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Sequential Titration of Calcium and Magnesium in Malt Beverages.
Tsing-Chiang Ho and George P. Skocic, J. E. Siebel Sons' Co., Enzyme Products Division, Miles Laboratories, Chicago, IL 60646. Page 41.
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Identification of 2-Ethyl-Hexanoic (2-Ethyl-Caproic) Acid in Beer.
That Vinh, Gérard Schwartz, and Manfred Moll, TEPRAL, 2 Rue Gabriel Bour, F-54250, Champigneulles, France. Page 44.
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Enzymology of the Mashing Step During Beer Production.
Leo J. Denault, P. R. Glenister, and S. Chau, Brewing Research, Biotechnology Group, Miles Laboratories, Inc., Elkhart, IN 46515. Page 46.
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Epifluorescent Method for Detection of Nonviable Yeast.
L. M. King, D. O. Schisler, and J. J. Ruocco, Adolph Coors Co., Golden, CO 80401. Page 52.
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Visualization of α-Amylase Movement and Cell Wall Breakdown During Barley Malting-Practical Application of Current Research.
Gregory C. Gibbons, Carlsberg Research Center, Department of Biotechnology, Copenhagen, Valby, DK-2500, Denmark. Page 55.
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Analytical Methodology and Determination of N-Nitrosodimethylamine in Beer, Wort, and Malt.
K. S. Markl and R. A. Latimer, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 59.
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Whey as a Brewing Material. III. Fermentation of Wort Containing Hydrolyzed Whey Permeate.
Robert I. Tenney, Tenney Associates, Inc., Deerfield, IL 60015. Page 64.
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High Performance Liquid Chromatographic Analysis of Beer Bitter Acids.
M. Verzele and C. Dewaele, Laboratory of Organic Chemistry, State University of Ghent, Krijgslaan, 271 (S.4), B-9000 Ghent, Belgium. Page 67.
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NOTE
Identification of 9-Decenoic Acid in Beer and Yeast.
Ernest C.-H. Chen, Research and Development Department, Molson Breweries of Canada Ltd., Montreal, Quebec, Canada H2L 2R5, and Chi-Tang Ho, Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick 08903. Page 70.
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Report of the Technical Committee.
P. H. Hoskins, Chairman; W. C. Burger, A. J. Cutaia, C. W. Hahn, S. T. Likens, W. D. Ruppel, and E. L. Van Engel.. Page 75.
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Coordination of New and Alternate Methods of Analysis.
J. R. Helbert, Chairman; D. Davidson, R. H. Dyer, P. Gjertsen (EBC), H. L. Grant, P. D. Israel, E. Kneen, M. S. Mabee, G. P. Skocic, G. Van Gheluwe, D. W. Whitney, T. J. Wisk, and E. L. Van Engel (ex officio).. Page 77.
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Statistical Methodology.
J. H. Munroe, Chairman; E. Blaschke, J. J. Hackbarth, J. R. Helbert, S. Likens, K. Markl, P. A. Martin (EBC), K. Siebert, and A. J. Cutaia (ex officio.). Page 77.
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Physical Stability of Beer.
C. M. Tebeau, Chairman; R. Berndt, D. Chunn, V. Hii, T. Lom, J. Macias, P. McRae, M. Meilgaard, P. Richardson, R. Roither, and C. Hahn (ex officio).. Page 83.
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Vicinal Diketones and Precursors.
K. J. Siebert, Chairman; L. Bizon, J. Bors, P. Gjertsen (EBC), T. Inoue, P. Koski, E. Pfisterer, and W. Ruppel (ex officio).. Page 84.
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Gas Chromatography.
M. A. Friese, Chairman, L. W. Bizon, R. C. Bogenrief, H. Garza-Ulloa, P. G. Koski, T. W. Maier, M. Moll (EBC), N. M. Morrison, N. M. Mundy, H. Peterson, R. S. Williams, A. D. Willis, and S. T. Likens (ex officio).. Page 85.
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Microbiology.
J. E. Middlekauff, Chairman; R. Berndt, B. Blenkinship, J. DeAngelo, M. Frati, A. Gould, W. Hsu, M. Ingledew, J. Kindraka, L. King, Y. Lin, P. Martin (EBC), M. Mabee, I. Russell, R. Saha, P. Skatrud, R. Skorupa, R. Sondag, G. Stewart, J. Taparowsky, T. Walker, M. Waxman, and E. Van Engel (ex officio).. Page 86.
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Atomic Absorption Spectrophotometry.
M. Lepage, Chairman; J. J. Bors, T. Bradley, S. W. Frey, M. Moll (EBC), J. P. Perry, G. Rumi, R. Schmitt, D. Thompson, F. Vogelsang, D. Whitney, and C. Hahn (ex officio).. Page 89.
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Analysis of Hop Bittering Constituents.
M. H. Schwiesow, Chairman; J. Boersma, J. J. Bors, R. Burkhardt, B. J. Clarke, H. L. Grant, G. B. Nickerson, D. Ordemann, I. Rosendal (EBC), N. Secondo, J. Stankorb, H. P. Wagner, T. Yum, and S. T. Likens (ex officio).. Page 91.
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Beer Analysis Check Service.
M. Frati, Chairman; D. Adler, V. Aiello, A. Baccala, L. Bernstein, E. Blaschke, R. Carroll, P. E. Dakin, J. Daniel, T. Day, G. G. Dietrich, R. Dyer, B. Elliot, C. Escobedo, J. A. Fucille, R. C. Garza, H. H. Geller, W. A. Gillick, S. Gress, D. Grozman, D. W. Herrbold, G. Horiuchi, D. W. Hysert, G. A. Kean, J. Kurusz, D. Lee, M. P. Lepage, T. Lom, W. L. Lopatha, J. P. McRae, J. T. Ryan, M. Sharp, R. W. Sheets, M. Strocko, M. Surma, J. B. Sutherland, E. A. Sutter, C. M. Tebeau, C. N. Tomblin, F. Vogelsang, D. West, D. W. Whitney, and W. Ruppel (ex officio).. Page 93.
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Barley Analysis.
D. A. Baker, Chairman; R. A. Carroll, J. Chladek, R. H. Durr, A. A. Fischer, P. J. Frohmader, T. H. Hartzell, B. B. Johannes, J. C. Livingston, D. J. Lubert, M. Moll (EBC), R. E. Pyler, I. Ruano, B. Senebald, J. Shoop, R. G. Stark, B. Thoet, R. S. Wall, R. Zytniak, and W. C. Burger (ex officio).. Page 94.
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β-Glucans and β-Glucanases.
R. A. Jensen, Chairman; L. J. Denault, V. Lau, S. Lie (EBC), T. W. Maier, M. Morrison, F. W. Parrish, A. J. Reeves, I. Ruano, A. Sierra, and W. Ruppel (ex officio).. Page 96.
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Estimation of Residual Sulfur Dioxide in Malt.
B. Lukes, Chairman; D. A. Baker, J. Carver, D. Davidson, P. J. Frohmader, T. H. Hartzell, M. Moll (EBC), W. J. Olson, D. Rider, S. Rothenberg, G. P. Skocic, B. Thoet, D. W. Whitney, R. G. Widmaier, and C. W. Hahn (ex officio).. Page 98.
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N-Nitrosamines in Malt and Beer.
L. Marinelli, Chairman; G. Bell, T. Clark, B. Clarke, T. Fazio, M. Feit, A. Griffith, W. Herwig, P. Koski, Y. Kuroiwa, E. Marks, M. Moll (EBC), T. O'Brien, R. Scanlan, G. Thomas, S. Wessa, and S. Likens (ex officio).. Page 99.
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Malt Analysis.
R. E. Pyler, Chairman; E. B. Adamic, A. Agis, S. Algya, C. W. Baker, D. A. Baker, M. Baur, R. A. Carroll, J. Chladek, A. A Fischer, M. Frati, P. J. Frohmader, T. Jasiorkowski, B. Johannes, A. Kardos, J. Livingston, J. McDougall, M. Meilgaard, M. Moll (EBC), T. J. O'Brien, S. Patil, A. J. Reeves, R. Regan, J. V. Rincon, W. D. Ruppel, J. Ryan, J. Shoop, R. G. Stark, S. Stein, W. L. Swenson, D. Thomas, R. Zytniak, and W. C. Burger (ex officio).. Page 107.
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Sensory Analysis.
M. C. Meilgaard, Chairman; A. Agis, N. M. de Banchs, R. Berndt, L. Bernstein, E. F. Blaschke, J. Boersma, B. J. Clarke, A. Dravnieks, R. Garza Cantú, R. Harper, D. W. Hysert, T. J. Konis, J. W. Larson, C. Latoni, M. J. Lewis, K. Markl, L. McGill, M. Moll (EBC), G. R. Morrison, J. E. Muller, A. C. Noble, T. J. O'Brien, R. S. Palamand, R. M. Pangborn, F. Pastrana, J. J. Powers, P. A. Prell, D. J. Schmitt, J. Seigel, D. Simpson, J. C. Sonnemann, R. S. Williams, K. Word, and A. J. Cutaia (ex officio).. Page 108.
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Modified Method for the Determination of Sulfur Dioxide in Malt.
W. J. Pitz and D. J. Lubert, Canada Malting Company Limited, Toronto, Ontario M5A 1C2. Page 112.
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NOTE
Further Studies on Soluble Iron in Filter Aids.
Allen E. Swisher and C. G. Morris, Sales Service Laboratories, Dicalite/Minerals Division/Grefco, Inc., Torrance, CA 90505. Page 115.
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Fatty Acid Profiles of Some Cultured and Wild Yeasts in Brewery.
Ernest C.-H. Chen, Research and Development Department, Molson Breweries of Canada Ltd., Montreal Quebec H2L 2R5. Page 117.
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Microcomputer Automation of the Conductometric Titration of Hop α-Acids.
K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 124.
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Assay and Control of Dimethyl Sulfide in Brewery Carbon Dioxide.
N. M. Morrison, D. W. Hysert, and G. Van Gheluwe, Molson Breweries of Canada, Ltd., Montreal, Quebec H2L 2R5. Page 131.
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Chemistry of Hop Aroma in Beer.
Val E. Peacock and Max L. Deinzer, Department of Agricultural Chemistry, Oregon State University, Corvallis 97331. Page 136.
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Beer Hazes. II. Further Analyses of Basic Components by High Performance Liquid Chromatography.
G. Belleau and M. Dadic, Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5. Page 142.
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Factors Affecting Dissolved Oxygen Analysis in Beer and Water.
T. J. Wisk, J. T. Weiner, and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 147.
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