Volume 42
Some Molecular Structures in the Genome of Lager Brewing Yeasts.
M. Aigle, D. Erbs, and M. Moll, TEPRAL, Centre de Recherches et Développement, Branche Boissons BSN, 54250 Champigneulles, France. Page 1.
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A Method for the Determination in Beer of Solvent Residues from Can Coating.
R. Villarreal, J. A. Sierra, and E. González, Cervecería Cuauhtémoc, Monterrey, Mexico. Page 8.
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Barley Malt Limit Dextrinase: Varietal, Environmental, and Malting Effects.
W. J. Lee and R. E. Pyler, Department of Cereal Chemistry and Technology, North Dakota State University, Fargo 58105. Page 11.
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Modifying Effects of Polyphenols and Other Constituents of Beer on the Formation of N-Nitroso Compounds.
B. Pignatelli, R. Scriban, G. Descotes, and H. Bartsch. Page 18.
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Characterization of Enterobacter agglomerans Variants and Their Importance in Brewing.
Robert McCaig and Margaret Morrison, Molson Breweries of Canada Limited, Montreal, Quebec, Canada, H2L 2R5. Page 23.
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Microcomputer Automation of Titration.
K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 29.
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Use of Liquid Chromatography/Electrochemistry in Trace Determination of Phenol in Beer and in Municipal Feed Water.
J. M. Dukes, G. S. Mayer, and R. E. Shoup, Bioanalytical Systems, Technical Center, West Lafayette, IN 47906. Page 37.
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Aggregation of Protein and Precipitation by Polyphenol in Mashing.
M. J. Lewis and J. W. Serbia, Department of Food Science and Technology, University of California, Davis 95616. Page 40.
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NOTE
Syrup Extract Determination.
E. A. Pfisterer and G. VanGheluwe, Molson Breweries of Canada Ltd., Montreal, Quebec, H2L 2R5. Page 44.
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Lipoxygenase and Hydroperoxide Isomerase Activity of Malting Barley.
P. B. Schwarz and R. E. Pyler, Department of Cereal Chemistry and Technology, North Dakota State University, Fargo 58105. Page 47.
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Application of Pattern-Recognition Techniques to the Essential Oil of Hops.
L. E. Stenroos and K. J. Siebert, The Stroh Brewery Company, Detroit, MI 48226. Page 54.
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Nugget, a New Hop Cultivar with High α-Acids Potential.
A. Haunold, S. T. Likens, G. B. Nickerson, and S. T. Kenny. Page 62.
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Application of Ion Chromatography to Beer, Wort, and Brewing Water.
E. J. Knudson and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48226. Page 65.
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Yeast Counting by Microscopy or by Electronic Particle Counting.
K. J. Siebert and T. J. Wisk, The Stroh Brewery Co., Detroit, MI 48226. Page 71.
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Changes in the Level of Endogenous Abscisic Acid in Barley During Germination and Use of Abscisic Acid in Malting.
K. Yamada, Kirin Brewery Co., Ltd., Brewing Science Laboratory, Miyahara, Takasaki, Gunma, 370-12, Japan. Page 79.
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New Enzymes for Brewing: Promozyme, a Debranching Enzyme and SP-249, a Glucanase.
T. Olesen, K. Pommer, and B. Stentebjerg-Olesen, Novo Industri A/S, Bagsvœrd, Denmark. Page 85.
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Determination of Inorganic Anions in Beer by Ion Chromatography.
J. C. Jancar, M. D. Constant, and W. C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. Page 90.
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NOTE
Fast High-Performance Liquid Chromatography Analysis of Hop Bitter Compounds: Correction and Addendum.
M. Verzele, C. Dewaele, and M. Van Kerrebroeck, Laboratory of Organic Chemistry State University of Ghent, Krijgslaan, 281 (S.4), B-9000, Ghent, Belgium; and J. Strating and L. Verhagen, Heineken Technisch Beheer, Zoeterwoude, The Netherlands. Page 94.
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American Society of Brewing Chemists-The First 50 Years
Foreword.
W. A. Hardwick, Jr.. Page 97.
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History of the American Society of Brewing Chemists.
Robert I. Tenney and Philip E. Dakin. Page 98.
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ASBC Corporate Members-Our Founding Fathers.
Eric Kneen. Page 101.
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Our Past Presidents: A Legacy of the ASBC.
Philip E. Dakin. Page 103.
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The Society as a Forum for Research on Beer.
Vincent S. Bavisotto. Page 107.
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The Society as a Forum for Research on Brewing Ingredients.
William J. Olson and Arthur J. Rehberger. Page 108.
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Work of the Technical Committee.
Arthur J. Rehberger and Dwight B. West. Page 111.
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Communications.
Eric Kneen. Page 113.
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ASBC Technical Committee in Action-1984
Report of the Technical Committee.
E. L. Van Engel, Chairman; S. Gress, D. W. Hysert, R. A. Jensen, L. J. Marinelli, K. J. Siebert, and D. W. Whitney. Page 115.
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Coordination of New and Alternate Methods of Analysis.
A. A. Fischer, Chairman; R. J. Burkhardt, E. C.-H. Chen, D. Davidson, W. A. Hardwick, Jr., M. Lewis, B. Lukes, R. Siebel, J. A. Thorn, and D. W. Whitney (ex officio).
Corresponding Members: Eiichi Kokubo, Brewers Association of Japan (BAJ); Ronald Langford, Institute of Brewing (IoB); Manfred Moll, European Brewery Convention (EBC). Page 117.
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Barley Analysis.
S. H. Chan, Chairman; W. J. Klopper (EBC), and R. A. Jensen (ex officio). Page 118.
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Subcommittee on Calcium and Magnesium Determination in Beer.
E. G. Austin, Chairman, and D. W. Hysert (ex officio). Page 120.
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Subcommittee on Ethanol Determination Using Immobilized Enzyme.
Marc Mason, Chairman, and S. Gress (ex officio). Page 120.
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Amines in Beer.
P. G. Koski, Chairman; J. Carver, G. Duncombe, M. A. Harter, R. E. Shoup, and D. W. Whitney (ex officio). Page 120.
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Gas Chromatography.
R. S. Williams, Chairman; R. C. Bogenrief, J. A. Carver, T. Cheng, S. S. Lee, T. W. Maier, M. M. Moll (EBC), N. M. Morrison, N. M. Mundy, R. E. Villarreal, R. J. Worrall, and D. W. Hysert (ex officio). Page 121.
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Malt Analysis.
R. E. Pyler, Chairman; M. Adamson, S. W. Algya, B. Camerco, S. Chan, A. Fischer, P. Frohmader, H. Garza-Ulloa, B. Johannes, G. Neserke, G. Skocic, G. Smith, W. Swenson, E. Walworth, and R. Jensen (ex officio). Page 123.
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N-Nitrosamines in Malt.
C. M. Tebeau, Chairman; D. Baker, J. Donley, A. Griffith, E. Kokubo (BAJ), C. McLinn, M. Moll (EBC), W. Pitz, M. Rehmanji, R. Scanlan, T. Wainright, and L. Marinelli (ex officio). Page 125.
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Sensory Analysis.
M. C. Meilgaard (Part B), D. J. Schmitt (Part A), Cochairmen; N. M. de Banchs, R. Berndt, E. F. Blaschke, S. Bobrowicz, J. Boersma, L. Bonzo, A. M. Canales, E. C.-H. Chen, B. J. Clarke, A. Dravnieks, R. Garza Cantu, D. W. Grabowski, J. S. Hawley, J. T. Hoff, D. W. Hysert, T. J. Konis, E. Larmond, J. W. Larson, M. Lepage, M. J. Lewis, S. Likens, K. S. Markl, M. McDaniel, M. Moll (EBC), G. Rolfe Morrison, J. E. Muller, A. C. Noble, T. J. O'Brien, R. M. Pangborn, H. Pfenninger, J. J. Powers, M. Schwiesow, J. Seigel, G. P. Shabe, G. P. Skocic, S. Y. Thompson, P. Todd, Jr., G. Vargas, H. P. Wagner, R. S. Williams, J. Wisniewski, K. Word, and K. J. Siebert (ex officio). Page 127.
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Analysis of Hop Bittering Constituents.
J. A. Boersma, Chairman; P. Anderegg, G. K. Buckee, R. Burkhardt, M. Dadic, L. Escher, H. L. Grant, E. Knudson, J. Kocis, P. Koski, K. Markl, M. Ono, M. Schwiesow, D. Thompson, Y. Tsumura, and L. Marinelli (ex officio). Page 131.
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Microbiology.
I. Russell, Chairman; R. L. Berndt, B. K. Blenkinship, G. P. Casey, A. D. Coutts, D. Crabtree, S. Fernandez, M. Frati, A. M. Gould, J. R. Helbert, J. Krause, Y. Lin, P. A. Martin (EBC), R. McCaig, J. E. Middlekauff, J. A. Taparowsky, E. L. Van Engel, C. E. Wallin, and D. W. Hysert (ex officio). Page 132.
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Vicinal Diketones and Precursors.
M. E. Acker, Chairman; P. Gjertsen (EBC), D. Gross, T. Inoue (BAJ), J. Jancar, R. Maruyama, C. McLinn, M. Morrison, C. Ryzewski, R. Williams, R. Villarreal, and S. Gress (ex officio). Page 135.
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International Methods.
M. C. Meilgaard, Chairman; A. A. Fischer, E. Kneen, M. Moll (EBC), and E. L. Van Engel (ex officio). Page 136.
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Statistical Analysis.
J. H. Munroe, Chairman; E. Blaschke, J. Bors, A. Cutaia, T. Eplett, M. Flynn, A. Fraga, J. R. Helbert, E. Kokubo (BAJ), R. Langford (IoB), D. Malek, K. Markl, P. A. Martin (EBC), N. M. Morrison, C. Tebeau, and K. Siebert (ex officio). Page 138.
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Analysis Check Services
Beer Analysis Check Service (BACS).
B. J. Morton, Manager; and H. S. Gress, Technical Committee Liaison. Page 145.
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Malt Analysis Check Service (MACS).
R. E. Pyler, Manager (Malt); and R. A. Jensen, Technical Committee Liaison. Page 146.
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Adjunct Materials Analysis Check Service (AMACS).
M. C. Baur III, Manager; and R. A. Jensen, Technical Committee Liaison. Page 147.
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Hop Analysis Check Service (HACS).
R. Burkhardt, H. Grant, G. Nickerson, Comanagers; and K. Siebert, Technical Committee Liaison. Page 147.
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Evaluation of an Exposed Electrode Galvanic Cell Dissolved Oxygen Analyzer Used in Breweries.
P. Takacs and E. L. Van Engel, Blitz-Weinhard Division, G. Heileman Brewing Co., Portland, OR 97209. Page 149.
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The Development of the Electron Microscope and Its Application to the Brewing Industry.
Robert McCaig, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2 R4; and Grant Ferris, University of Guelph, Guelph, Ontario, Canada N1G 2L4. Page 152.
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Precipitation of Protein During Mashing: Evaluation of the Role of Calcium, Phosphate, and Mash pH.
M. J. Lewis and N. Nelson Wahnon, Department of Food Science and Technology, University of California, Davis 95616. Page 159.
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Breeding of a Brewer's Yeast Possessing Anticontaminant Properties.
T. Sasaki, J. Watari, M. Kohgo, N. Nishikawa, and Y. Matsui, Research and Development Laboratories, Sapporo Breweries Ltd., Okatohane, Yaizu 425, Japan. Page 164.
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Quantitative Analysis of Hop Bittering Components and Its Application to Hop Evaluation.
M. Ono, Y. Kakudo, Y. Yamamoto, K. Nagami, and J. Kumada, Central Research Institute of SUNTORY Ltd., Osaka 618, Japan. Page 167.
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NOTE
Detection and Determination Limits for Chromatographic Systems.
T. J. Kieckhefer and J. H. Munroe, Miller Brewing Co., Milwaukee, WI 53201. Page 173.
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