In case you missed them, here are the 10 most popular Journal of the ASBC articles published in 2021. Thanks for reading and submitting!
S. Windes, H. M. Bettenhausen, K. R. Van Simaeys, J. Clawson,S. Fisk, A. L. Heuberger, J. Lim, S. H. Queisser, T. H. Shellhammer, and P. M. Hayes.
Windes et al. investigated the differences in barley-related sensory attributes of malt hot steeps and lager beers and found that two sets of barley germplasm had distinct but subtle differences in flavor profiles.
M. Gastl, M. Kupetz & T. Becker
Gastl et al. confirm that while breeding progress has reduced β-glucan, arabinoxylan has become the more dominant impact factor on processability.
M. Gastl, M. Kupetz & T. Becker
Gastl et al. find that in contrast to their lower β-glucan content, highly modified malt types had a higher average arabinoxylan content (767 mg/L) than medium modified samples (710 mg/L).
A. Mishra & R. A. Speers
Mishra and Speers evaluated the effect of high temperature treatment of wort at varying time periods (30, 45, 60, 90, and 120 min) on wort fermentability.
Celina A. Dugulin, Gert De Rouck & David J. Cook
Dugulin and colleagues unravel the major advantages and quality and technical challenges of green malt, which could serve as a base for future studies on successful brewing.
Eva-Maria Kahle, Martin Zarnkow & Fritz Jacob
Kahle et al. address turbidity in general, the causes and origins of turbidity, and the different analytical methods for turbidity identification and removal.
Devanshu V. Mehta, Savanna J. Curtis, Arthur B. Rudolph, Colette St. Mary, Renee Goodrich, Keith R. Schneider & Andrew J. MacIntosh
Mehta and colleagues detail the evolution of yeast flocculation measurement, our current understanding, and potential future developments.
Koji Suzuki, Yuji Shinohara & Yohanes Novi Kurniawan
Suzuki et al. summarize the recent progress in this area of research and provides some insights into the microbiological quality control tests adopted in brewery laboratories.
Laura T. Burns, Christine D. Sislak, Nathan L. Gibbon, Nicole R. Saylor, Marete R. Seymour, Lance M. Shaner & Patrick A. Gibney
Burns et al. offer a comprehensive analysis of diastatic yeast selection media using their collection of STA1+ strains and present functional assays that provide improved risk assessment of re-fermentation in packaged product with the potential for determining contaminant thresholds for different STA1+ strains and weighing in on the decision to destroy beer or issue a product recall.
Hana Im & Cynthia A. Henson
Im and Henson demonstrate that kilning resulted in a 12 − 34% loss of α-glucosidase activity, that 50-60% of the total activity was solubilized during mashing, most activity solubilized survived until mashing temperatures reached 55 °C, and that when mash temperatures reached 72 °C, α-glucosidase activity was rapidly inactivated.
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