Table of Contents
Volume 69 - Number 11/12 (2016)
Influence of Hopping Technology on Oxidative Stability and Staling-Related Carbonyls in Pale Lager Beer. - WINNER OF LUDWIG-NARZISS-AWARD 2017. Wietstock, P. C., Kunz, T. and Methner, F.-J.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 73-84.
Control of Hop Aroma Impression of Beer with Blend-Hopping using Geraniol-rich Hop and New Hypothesis of Synergy among Hop-derived Flavour Compounds. Takoi, K., Itoga, Y., Takayanagi, J., Matsumoto, I. and Nakayama, Y.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 85-93.
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). Hanke, S., Schüll, F., Seigner, E. and Lutz, A.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 94-102.
Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer. - Part 1: Reproducibility in fresh beers. Gahr, A., Forster, A. and Van Opstaele, F.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 103-111.
An exploratory study toward describing hop aroma in beer made with American and European Hop Cultivars. Sharp, D. C., Qian, Y., Clawson, J. and Shellhammer, T. H.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 112-122.
Disintegration of Hop Pellets during Dry Hopping. Engstle, J., Kuhn, M., Kohles, M., Briesen, H. and Först, P.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 123-127.
Inclusion complexes of trans-iso-α-acids with β-cyclodextrin: preparation of highly enriched cis- and trans-iso-α-acids. De Clippeleer, J., Van Opstaele, F., De Cooman, L. and Aerts, G.. BrewingScience - Monatsschrift für Brauwissenschaft, 69 (November/December 2016), pp. 128-141.
