Vol. 69 No. 11/12 (2016): BrewingScience

Articles

• Influence of Hopping Technology on Oxidative Stability and Staling-Related Carbonyls in Pale Lager Beer

  Philip C. Wietstock, Thomas Kunz, Frank Jürgen Methner

  73-84

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  DOI: https://doi.org/10.23763/BrSc16-12wietstock

• Control of Hop Aroma Impression of Beer with Blend-Hopping using Geraniol-rich Hop and New Hypothesis of Synergy among Hop-derived Flavour Compounds

  Kiyoshi Takoi, Ichiro Matsumoto, Yasuyuki Nakayama, Junji Takayanagi, Yutaka Itoga

  85-93

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• Development of a Tasting Scheme and a New Systematic Evaluation Program for new German Breeding Lines by example of the New German varieties Callista (CI) and Ariana (AN)

  Stefan Hanke, Florian Schüll, Elisabeth Seigner

  94-102

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• Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer. - Part 1: Reproducibility in fresh beers.

  Andreas Gahr, Adrian Forster, Filip Van Opstaele

  103-111

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• An exploratory study toward describing hop aroma in beer made with American and European Hop Cultivars

  Daniel C. Sharp, YanPing Qian, Jeffrey Clawson, Thomas H. Shellhammer

  112-122

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• Disintegration of Hop Pellets during Dry Hopping

  Jörg Engstle, Michael Kuhn, Petra Först

  123-127

• Inclusion complexes of trans-iso-α-acids with β-cyclodextrin: preparation of highly enriched cis- and trans-iso-α-acids

  Jessika De Clippeleer, Filip Van Opstaele, Luc De Cooman, Guido Aerts

  128-141

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