​Journal of the American Society of Brewing Chemists
Volume Year 2016​

  • Number 1
    • BIOGRAPHICAL REVIEW: Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry
      Charles W. Bamforth
      Pages 1-15. http://dx.doi.org/10.1094/ASBCJ-2016-1122-01

    • Assessment of Malting Performance of Landrace Six-Row Arupo S Barley Adapted to Grow in Tropical Nigeria​
      R. C. Agu, J. W. Walker, B. N. Okolo, O. G. Olabanji, P. M. Okoro, V. Goodfellow, and J. H. Bryce
      Pages 16-23. http://dx.doi.org/10.1094/ASBCJ-2016-1214-01

    • Implications of Xanthohumol Enrichment on the Oxidative Stability of Pale and Dark Beers
      Daniel O. Carvalho, Luís F. Guido, and Mogens L. Andersen
      Pages 24-29. http://dx.doi.org/10.1094/ASBCJ-2016-1209-01

    • Quantification of Protein-Derived Thiols During Atmosphere-Controlled Brewing in Laboratory Scale
      Anne N. Murmann, Preben Andersen, Alexander Mauch, and Marianne N. Lund
      Pages 30-35. http://dx.doi.org/10.1094/ASBCJ-2016-1109-01

    • Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones
      Victor Algazzali and Thomas Shellhammer
      Pages 36-43. http://dx.doi.org/10.1094/ASBCJ-2016-1130-01

    • Discussion of Wort Homogeneity
      Michael Dillenburger, Roland Feilner, Frank-Jürgen Methner, and Hans Scheuren
      Pages 44-48. http://dx.doi.org/10.1094/ASBCJ-2016-1223-01

    • Development and Validation of a Method for the Determination of Pesticide Residues in Beer by Liquid Chromatography–Mass Spectrometry
      Matt J. Hengel, Daniel Miller, and Rick Jordan
      Pages 49-52. http://dx.doi.org/10.1094/ASBCJ-2016-1115-01

    • Evaluation of Pesticide Residues from Conventional, Organic, and Nontreated Hops on Conventionally Hopped, Late-Hopped, and Wet-Hopped Beers
      Douglas B. Walsh, Sally D. O’Neal, Ann E. George, Daniel P. Groenendale, Ruth E. Henderson, Geoffrey M. Groenendale, and Matt J. Hengel
      Pages 53-56. http://dx.doi.org/10.1094/ASBCJ-2016-1115-02

    • Preparation of Dicyclohexylamine Humulinones and Dicyclohexylamine Hulupones
      John Paul Maye, Jeremy Leker, and Robert Smith
      Pages 57-60. http://dx.doi.org/10.1094/ASBCJ-2016-1127-01

    • Improvement of the Resolution of Sensory Panels
      Paul Hughes
      Pages 61-64. http://dx.doi.org/10.1094/ASBCJ-2016-1201-01

    • Flavor Activity of Sesquiterpene Oxidation Products, Formed Upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)
      Tatiana Praet, Filip Van Opstaele, Bart Steenackers, Dirk De Vos, Guido Aerts, and Luc De Cooman
      Pages 65-76. http://dx.doi.org/10.1094/ASBCJ-2016-1205-01

    • Cloning and Sequence Analysis of Fatty Acid Hydroxylase Gene in Lactobacillus sakei Y-20 Strain and Characteristics of Fatty Acid Hydroxylase
      Yuka Suzuki, Mari Matsuda, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and Makoto Shimoyamada
      Pages 77-84. http://dx.doi.org/10.1094/ASBCJ-2016-1227-01

    • Acknowledgment of ASBC Journal Referees for 2015
      Pages 85-85. http://dx.doi.org/10.1094/ASBCJ-2016-0101-01

  • Number 2
    • NOTE: Manganese in Brewing Raw Materials, Disposition During the Brewing Process, and Impact on the Flavor Instability of Beer
      Jason R. Porter and Charles W. Bamforth
      Pages 87-90. http://dx.doi.org/10.1094/ASBCJ-2016-2638-01

    • AN-PEP, Proline-Specific Endopeptidase, Degrades All Known Immunostimulatory Gluten Peptides in Beer Made from Barley Malt
      Michiel Akeroyd, Sylvie van Zandycke, Joost den Hartog, Jozé Mutsaers, Luppo Edens, Marco van den Berg, and Chantal Christis
      Pages 91-99. http://dx.doi.org/10.1094/ASBCJ-2016-2300-01

    • Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: I. β-Amylase
      Cynthia A. Henson and Stanley H. Duke
      Pages 100-112. http://dx.doi.org/10.1094/ASBCJ-2016-2734-01

    • Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase
      Stanley H. Duke and Cynthia A. Henson
      Pages 113-126. http://dx.doi.org/10.1094/ASBCJ-2016-2746-01

    • Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products
      Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and Makoto Shimoyamada
      Pages 127-133. http://dx.doi.org/10.1094/ASBCJ-2016-2007-01

    • Simple and Practical Method for Evaluating the Buffering Capacity of Wort
      Chaojun He, Yanfu Xie, Hong Li, Fang Liu, and Lidong Kang
      Pages 134-136. http://dx.doi.org/10.1094/ASBCJ-2016-2215-01

    • Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design
      Fatima Halladj, Aissa Boukhiar, Hayat Amellal, and Salem Benamara
      Pages 137-144. http://dx.doi.org/10.1094/ASBCJ-2016-2188-01

    • Purification and Structural Characterization of Protein Z4 from Malt
      Yupeng Han, Jinjing Wang, Yongxian Li, Hao Li, and Qi Li
      Pages 145-153. http://dx.doi.org/10.1094/ASBCJ-2016-2537-01

  • Number 3
    • BIOGRAPHICAL REVIEW: Microscopes, Microbes, and Manipulation: 35 Years in Brewing
      John R. M. Hammond
      Pages 157-172. http://dx.doi.org/10.1094/ASBCJ-2016-3010-01

    • Genetic Variability in the Hop-Tolerance horC Gene of Beer-Spoiling Lactic Acid Bacteria
      Jordyn Bergsveinson, Scott Goerzen, Anna Redekop, Sheree Zoerb, and Barry Ziola
      Pages 173-182. http://dx.doi.org/10.1094/ASBCJ-2016-3962-01

    • Construction and Demonstration of a Standardized Hop Boiled Water Extraction Method and Its Application for a Sensory Evaluation System of Hop Aroma Characteristics
      Koichiro Koie, Yutaka Itoga, Narushi Suda, and Kensuke Ogushi
      Pages 183-190. http://dx.doi.org/10.1094/ASBCJ-2016-3664-01

    • ​Mathematical Model for Assessing Wort Filtration Performance Based on Granularity Analysis
      Jufei Xu, Jiang Kang, Deliang Wang, Qian Qin, Guohua Liu, Zhiping Lin, Martin Pavlovic, and Pavel Dostalek
      Pages 191-199. http://dx.doi.org/10.1094/ASBCJ-2016-3706-01

    • A New Approach for Detecting Spoilage Yeast in Pure Bottom-Fermenting and Pure Torulaspora delbrueckii Pitching Yeast, Propagation Yeast, and Finished Beer
      Maximilian Michel, Tim Meier-Dörnberg, Anna Kleucker, Fritz Jacob, and Mathias Hutzler
      Pages 200-205. http://dx.doi.org/10.1094/ASBCJ-2016-3148-01

    • Optimizing the Malting Conditions of Landrace Six-Row Arupo S Barley Adapted to Grow in Tropical Nigeria
      R. C. Agu, B. N. Okolo, P. M. Okoro, V. Goodfellow, and J. H. Bryce
      Pages 206-211. http://dx.doi.org/10.1094/ASBCJ-2016-3476-01

    • Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale
      Tatiana Praet, Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts, and Luc De Cooman
      Pages 212-223. http://dx.doi.org/10.1094/ASBCJ-2016-3257-01

    • Selection of Protease for Increased Solubilization of Protein-Derived Thiols During Mashing with Limited Release of Free Amino Acids in Beer
      Anne N. Murmann, Christina Lunde, and Marianne N. Lund
      Pages 224-230. http://dx.doi.org/10.1094/ASBCJ-2016-3584-01

  • Number 4
    • Effect of Harvest Time and Pruning Date on Aroma Characteristics of Hop Teas and Related Compounds of Saaz Hops
      Takako Inui, Hiroo Matsui, Takahiro Hosoya, Shigenori Kumazawa, Nobuyuki Fukui, and Kaneo Oka
      Pages 231-241. http://dx.doi.org/10.1094/ASBCJ-2016-4628-01

    • Influence of Hop Oil Content and Composition on Hop Aroma Intensity in Dry-Hopped Beer
      Daniel M. Vollmer and Thomas H. Shellhammer
      Pages 242-249. http://dx.doi.org/10.1094/ASBCJ-2016-4123-01

    • An Examination of Substrate and Product Kinetics During Brewing Fermentations
      Andrew J. MacIntosh, Maria Josey, and R. Alex Speers
      Pages 250-257. http://dx.doi.org/10.1094/ASBCJ-2016-4753-01

    • Purification and Characteristics of Tannase Produced by Lactic Acid Bacteria, Lactobacillus plantarum H78
      Mari Matsuda, Yayoi Hirose, Makoto Kanauchi, Sakiko Hatanaka, and Akira Totsuka
      Pages 258-266. http://dx.doi.org/10.1094/ASBCJ-2016-4298-01

    • NOTE: Monoclonal Antibodies Binding to Lipopolysaccharide from the Beer-Spoilage Bacterium Megasphaera cerevisiae Exhibit Panreactivity with the Strictly Anaerobic Gram-Negative Brewing-Related Bacteria
      Barry Ziola
      Pages 267-271. http://dx.doi.org/10.1094/ASBCJ-2016-4895-01

    • Determination of Lower Boiling Volatiles in Beer by Headspace (HS) GC/MS (2015 BCOJ Report)
      M. Muro
      Pages 272-277. http://dx.doi.org/10.1094/ASBCJ-2016-4654-01

  • Supplement - Technical Committee & Subcommittee Reports