Vol. 130 No. 3 (2024): Journal of the Institute of Brewing

View Vol. 130 No. 3 (2024): Journal of the Institute of Brewing

Effective strategies to maximise dextrin formation in brewing by Michiels et al has been downloaded > 700 times since June 2024.

DOI: https://doi.org/10.58430/jib.v130i3

Published: 22-05-2024

Editorial

Reflections

David Quain

124-125
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Review

Malting - ‘the middle parts of fortune’ - a history of innovation and the enduring quest for efficiency

David Evan Evans, Wenbiao Shen, Peter Brookes

126-181
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Research

Effective strategies to maximise dextrin formation in brewing

Pieter Michiels , Dries Croonen , Charlotte De Schepper , Winok Debyser , Niels Langenaeken, Christophe Courtin

182-198
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- Supplementary information
The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes

Makoto Kanauchi, Charles Bamforth

199-206
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Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer

Grzegorz Rachon , Christopher Raleigh, Harry Rothera

207-218
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