Volume 41
The Properties and Brewing Performance of Brewing Yeasts Possessing Killer Character.
T. W. Young, British School of Malting and Brewing, Department of Biochemistry, University of Birmingham, P.O. Box 363, Birmingham B15 2TT, UK. Page 1.
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Application of Instrumental Techniques in Brewing Chemistry-Past, Present, and Future.
Karl J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 4.
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Current Trends in High Performance Liquid Chromatography.
M. E. Cieslak, Miller Brewing Company, Technical Center, Milwaukee, WI 53201. Page 10.
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Application of Gas Chromatography to Brewing Research and Quality Control: A Review.
E. C.-H. Chen and N. M. Morrison, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5. Page 14.
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Foaming and Beer Flavor.
M. Ono, S. Hashimoto, Y. Kakudo, K. Nagami, and J. Kumada, Central Research Institute of SUNTORY Ltd., Osaka, 618 Japan. Page 19.
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Proposed Method for the Quantitative Determination of Oxalate in Beer and Wort.
Z. I. Alavi and D. B. West, Siebel Products and Services, Enzyme Products Div., Miles Laboratories, Inc., Chicago, IL 60646. Page 24.
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Analysis of Volatile Beer Flavor Compounds by a Dynamic Headspace Entrainment Technique.
E. C.-H. Chen, Molson Breweries of Canada Limited, Montreal, Quebec H2L 2R5. Page 28.
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Size-Exclusion High Performance Liquid Chromatography Analysis of Beer Proteinaceous Fractions.
L. T. Lusk, C. L. Cronan, E. Chicoye, and H. Goldstein, Miller Brewing Company, Technical Center, Milwaukee, WI 53201. Page 31.
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Fast High Performance Liquid Chromatography Analysis of Hop Bitter Compounds.
M. Verzele, C. Dewaele, and M. Van Kerrebroeck, Laboratory of Organic Chemistry, State University of Ghent, Krijgslaan, 281 (S. 4), B-9000 Gent, Belgium; and J. Strating and L. Verhagen, Technical Center of Heineken Breweries, Zoeterwoude, the Netherlands. Page 36.
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NOTE
Alginate Determination in Beer.
H. B. Pfenninger, P. Anderegg, and E. Vykoukal, Swiss Brewing Research Institute, 8059, Zurich, Switzerland. Page 40.
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Construction of Dextrin Fermentative Yeast Strains That Do Not Produce Phenolic Off-Flavors in Beer.
I. Russell, I. F. Hancock, and G. G. Stewart, Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3. Page 45.
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High Performance Liquid Chromatographic Analysis of Hop Bittering Components in Hops, Hop Extracts, Wort, and Beer.
E. J. Knudson and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 51.
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High Performance Liquid Chromatography Analysis of Colupulone Oxidation Products in Hops and in Beer.
M. Verzele, N. Van de Velde, and C. Dewaele, Laboratory for Organic Chemistry, State University of Ghent, Krijgslaan, 281 (S.4), B-9000 GENT, Belgium. Page 57.
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Yield and Quality Potential of Hop, Humulus lupulus L..
A. Haunold, G. B. Nickerson, and S. T. Likens. Page 60.
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Functional Properties of Brewers' Liquid Adjuncts.
Richard D. Harvey, Grain Processing Corporation, Muscatine, IA 52761; and Paul R. Witt, Consultant to Grain Processing Corporation. Page 63.
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A New, Dissolved-Oxygen Analyzer for In-Line Analysis of Beer.
R. Mitchell and J. Hobson, Samuel Webster's Brewery, Ovenden Wood, Halifax, England; N. Turner, Orbisphere UK Ltd., Staveley Hall, Staveley, Chesterfield, Derbyshire S43 3TW; and J. Hale, Orbisphere Laboratories, 1222 Vesenaz, Geneva, Switzerland. Page 68.
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Cluster Analysis of Beer Flavor Components. I. Some New Methods in Cluster Analysis.
R. W. Gunderson, Department of Mathematics, Utah State University, Logan 84322; and T. Jacobsen, Brewing Industry Research Laboratory, Forskningsveien 1, Oslo, Norway. Page 73.
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Cluster Analysis of Beer Flavor Components. II. A Case Study of Yeast Strain and Brewery Dependency.
T. Jacobsen, Brewing Industry Research Laboratory, Forskningsveien 1, Oslo, Norway; and R. W. Gunderson, Department of Mathematics, Utah State University, Logan 84322. Page 78.
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Report of the Technical Committee.
E. L. Van Engel, Chairman; A. J. Cutaia, S. Gress, P. H. Hoskins, D. W. Hysert, L. J. Marinelli, and D. W. Whitney.. Page 83.
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Coordination of New and Alternate Methods of Analysis.
A. A. Fischer, Chairman; D. Davidson, R. H. Dyer, H. L. Grant, W. A. Hardwick, E. Kneen, R. Siebel, G. Van Gheluwe, T. J. Wisk, and D. W. Whitney (ex officio). Corresponding members: Eiichi Kokubo, Brewers Association of Japan (BAJ); Manfred Moll, European Brewery Convention (EBC).. Page 85.
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International Methods.
M. C. Meilgaard, Chairman; E. Kneen, A. A. Fischer, and E. L. Van Engel (ex officio).. Page 86.
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Analysis of Hop Bittering Constituents.
M. H. Schwiesow, Chairman; J. Boersma, R. Burkhardt, T. Cheng, M. E. Cieslak, R. T. Foster II, R. W. Gross, L. Henckel, E. Knudson, K. S. Markl, I. Rosendal (EBC), D. Thompson, and L. Marinelli (ex officio).. Page 86.
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Barley Analysis.
D. A. Baker, Chairman; B. Camarco, R. A. Carroll, A. A. Fischer, P. J. Frohmader, H. J. Garza-Ulloa, T. H. Hartzell, B. B. Johannes, G. Laycock, J. Shoop, B. Thoet, R. S. Wall, and P. Hoskins (ex officio).. Page 88.
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Ethanol Determination via Immobilized Enzyme.
Marc Mason, Chairman; R. Berndt, E. C.-H. Chen, J. Combie, C. Harkins, S. Mackovic, L. Morris, J. Rice, J. Taparowsky, and Steve Gress (ex officio).. Page 89.
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Gas Chromatography.
R. Williams, Chairman; L. Bizon, R. Bogenrief, J. Carver, T. Cheng, P. Friese, T. Maier, M. Moll (EBC), M. Morrison, N. Mundy, J. Strating, and D. Hysert (ex officio).. Page 91.
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Calcium and Magnesium Determination in Beer.
E. G. Austin, Chairman; A. Bacalla, B. K. Blenkinship, R. Brisson, P. Campbell, K. E. Fischer, M. Frati, S. Frey, E. H. Heger, T. Lom, A. Mikalajunas, M. Moll (EBC), G. P. Skocic, D. L. Vinci, G. Whittaker, and D. W. Hysert (ex officio).. Page 92.
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N-Nitrosamines in Malt.
C. Tebeau, Chairman; R. Bogenrief, J. Donley, M. Feit, A. Griffith, E. Kokubo (BAJ), B. Lukes, M. Moll, H. Pfenninger (EBC), W. Pitz, J. Pollock, R. Scanlan, and L. Marinelli (ex officio).. Page 93.
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Sensory Analysis.
M. C. Meilgaard, Chairman; A. Agis, N. M. de Banchs, D. R. Babcook, R. Berndt, E. F. Blaschke, J. Boersma, G. Buckee, A. Canales, E. Chen, B. J. Clarke, A. Dravnieks, R. Garza Cantú, R. Harper, J. S. Hawley, J. T. Hoff, D. W. Hysert, T. J. Konis, E. Larmond, J. W. Larson, M. Lepage, M. J. Lewis, S. Likens, L. McGill, K. S. Markl, M. Moll (EBC), G. Rolfe 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, M. Schwiesow, J. Seigel, G. Vargas, R. S. Williams, K. Word, and A. J. Cutaia (ex officio).. Page 95.
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Malt Analysis.
R. E. Pyler, Chairman; D. Baker, R. Carroll, J. Chladek, A. Fischer, M. Frati, H. Garza-Ulloa, B. Johannes, B. Lukes, G. Neserke, A. Reeves, J. Ryan, J. Shoop, G. Skocic, G. Smith, and P. H. Hoskins (ex officio).. Page 99.
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Microbiology.
J. E. Middlekauff, Chairman; R. Berndt, B. Blenkinship, A. Coutts, D. Crabtree, M. Frati, A. Gould, M. Ingledew, J. Krause, Y. Lin, P. Martin (EBC), R. McCaig, I. Russell, R. Sondag, J. Taparowsky, F. Vargas, E. Van Engel, T. Van Esley, C. Wallin, M. Waxman, F. Wright, and D. Hysert (ex officio).. Page 100.
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Statistical Analysis.
J. H. Munroe, Chairman; E. Blaschke, J. Bors, T. Eplett, M. Flynn, J. Hackbarth, J. R. Helbert, D. Malek, K. Markl, P. A. Martin (EBC), N. M. Morrison, K. Siebert, M. Waxman, and A. J. Cutaia (ex officio).. Page 103.
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Total Carbohydrate in Beer.
P. Gales, Chairman; Z. Alavi, R. Berndt, M. Dadic, C. Dickenson, D. Fassnidge, B. Hardwick, V. Hii, E. Knudson, M. Moll (EBC), R. Villarreal, P. Weiden, T. Wolf, and L. Marinelli (ex officio).. Page 107.
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Vicinal Diketones and Precursors.
M. E. Cieslak, Chairman; L. W. Bizon, J. Bors, A. M. Canales, H. J. Garza-Ulloa, P. Gjertsen (EBC), B. C. Hardwick, J. C. Jancar, R. Maruyama, M. Morrison, S. Gress (ex-officio).. Page 109.
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Amines in Beer.
P. G. Koski, Chairman; D. W. Whitney (ex officio).. Page 110.
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Beer Analysis Check Service (BACS).
B. J. Morton, Manager; and H. S. Gress, Technical Committee Liaison.. Page 112.
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Malt and Adjunct Materials Analysis Check Service (MACS and AMACS).
R. E. Pyler, manager (Malt); M. C. Baur, III, Manager (Adjunct); and P. H. Hoskins, Technical Committee Liaison.. Page 113.
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Practical Application of Fluorescent Seed-Analysis Systems in a Commercial Malthouse.
G. C. Gibbons, S. Aa. Jensen, S. Aastrup, T. Guildal, G. Olsen, and J. Damstrup. Page 117.
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Heterogeneity of the β-Amylase Enzymes of Barley.
D. E. LaBerge and B. A. Marchylo, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada R3C 3G8. Page 120.
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Glycolytic Flux in Lager Yeast Fermentations: Application of Isotachophoresis and Bioluminescence for Measurement of Cellular Intermediates.
D. S. Ryder, D. R. Woods, M. Castiau, and C. A. Masschelein. Page 125.
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Comparison of Malts for Nuclease and Nucleobase Potentials.
N. Prentice, U.S. Department of Agriculture, Agricultural Research Service, Barley and Malt Laboratory, Madison, WI 53705. Page 133.
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The Use of Polyclar AT (PVPP) in Brewing.
M. Dadic and J. G. Lavallée, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5. Page 141.
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High-Gravity Brewing: Influence of Pitching Rate and Wort Gravity on Early Yeast Viability.
G. P. Casey and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 148.
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Improved Methods for the Determination of Wort Color and Turbidity.
B. K. Lukes and T. J. O'Brien, Great Western Malting Co., Vancouver, WA 98668. Page 152.
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Protein Content of Beer and Wort by Pyrochemiluminescence.
J. C. Jancar, M. D. Constant, and W. C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. Page 158.
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Nonenzymic Method for Determination of β-Glucan in the Presence of Starch.
John P. Madacsi, Frederick W. Parrish, and Earl J. Roberts, Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, New Orleans, LA 70179. Page 161.
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