Vol. 72 No. 11/12 (2019): BrewingScience

Articles

• Dry hopping potential of Eureka!, a new hop variety

  Christina Schmidt, Martin Biendl, Stefan Hanke, Klaas Reglitz, Martin Steinhaus

  173-178

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  DOI: https://doi.org/10.23763/BrSc19-21schmidt

• Screening of brewing yeast β-lyase activity and release of hop volatile thiols from precursors during fermentation

  Maximilian Michel, Korbinian Haslbeck, Friedrich Ampenberger, Tim Meier-Dörnberg, Dominique Stretz, Mathias Hutzler, Mehmet Coelhan, Fritz Jacob, Yang Liu

  179-186

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  DOI: https://doi.org/10.23763/BrSc19-26michel

• New International Calibration Standard (ICS-A1) for HPLC Analysis of Alpha-Acids in Beer Submitted on behalf of the International Hop Standards Committee

  Martin Biendl, Bob Foster

  187

• Irrigation scheduling for Humulus lupulus (L.) cv. 'Nugget': climate and soil-plant relations

  María Fandiño, Emma María Martínez, Benjamín Jesús Rey, Juan Valladares, José Luis Olmedo-Nadal, José Manuel Mirás-Avalos, Javier José Cancela

  188-195

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• Behaviour of hop-derived branched-chain fatty acids during fermentation and their sensory effect on hopped beer flavours

  Kiyoshi Takoi

  196-206

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  DOI: https://doi.org/10.23763/BrSc19-24takoi

• Gene structure and allelic variations of hop (Humulus lupulus L.) bitter acid biosynthesis genes

  Michael Helmut Hagemann, Ute Born, Gerd Weber, Jens Norbert Wünsche

  207-216

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  DOI: https://doi.org/10.23763/BrSc19-25hagemann

• Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer Part 3: Transfer Rates of Aroma Compounds from Hops to Beer and their Ageing Behaviour

  Andreas Gahr, Adrian Forster, Jessika De Clippeleer, Filip Van Opstaele

  217-227

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  DOI: https://doi.org/10.23763/BrSc19-27gahr