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Journal articles on the topic 'Beer Brewing'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewer

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2

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewer

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3

Guido, Luis F. "Brewing and Craft Beer." Beverages 5, no. 3 (2019): 51. http://dx.doi.org/10.3390/beverages5030051.

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4

Owuama, Chikezie I. "Brewing Beer with Sorghum." Journal of the Institute of Brewing 105, no. 1 (1999): 23–34. http://dx.doi.org/10.1002/j.2050-0416.1999.tb00002.x.

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5

Roizen, M. F. "Silicon in beer and brewing." Yearbook of Anesthesiology and Pain Management 2011 (January 2011): 251. http://dx.doi.org/10.1016/j.yane.2011.01.048.

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6

Cabras, Ignazio, and David M. Higgins. "Beer, brewing, and business history." Business History 58, no. 5 (2016): 609–24. http://dx.doi.org/10.1080/00076791.2015.1122713.

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7

TOKUDA, Hiroharu, So SATO, Mamoru NAKAZAWA, and Kotoyoshi NAKANISHI. "Craft Beer Brewing in Japan." food preservation science 26, no. 1 (2000): 29–35. http://dx.doi.org/10.5891/jafps.26.29.

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8

Onaka, Toshio, Koichi Nakanishi, Takashi Inoue, and Shinkichi Kubo. "Beer Brewing with Immobilized Yeast." Nature Biotechnology 3, no. 5 (1985): 467–70. http://dx.doi.org/10.1038/nbt0585-467.

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9

Šavel, J., P. Košín, and A. Brož. "Anaerobic and aerobic beer aging." Czech Journal of Food Sciences 28, No. 1 (2010): 18–26. http://dx.doi.org/10.17221/161/2009-cjfs.

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Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore

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10

del Marmol, Julien. "The history of the beer and brewing industry: Brewing, beer and pubs. A global perspective." Business History 61, no. 8 (2018): 1392–93. http://dx.doi.org/10.1080/00076791.2018.1474600.

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11

Punčochářová, Lenka, Jaromír Pořízka, Pavel Diviš, and Václav Štursa. "Study of the influence of brewing water on selected analytes in beer." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 507–14. http://dx.doi.org/10.5219/1046.

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 Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during

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12

SAKUMA, Shuso, and Takashi INOUE. "Current Tendency of Beer Brewing Technology." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 10 (1989): 675–79. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.675.

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13

Glennie, C. W. "Starch Hydrolysis During Sorghum Beer Brewing." Starch - Stärke 40, no. 7 (1988): 259–61. http://dx.doi.org/10.1002/star.19880400706.

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14

Inoue, Tomonori, Yasushi Nagatomi, Keiko Suga, Atsuo Uyama, and Naoki Mochizuki. "Fate of Pesticides during Beer Brewing." Journal of Agricultural and Food Chemistry 59, no. 8 (2011): 3857–68. http://dx.doi.org/10.1021/jf104421q.

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15

Salomonsson, Anders. "Beer Brewing as an Ethnological Catalyst." Journal of Psychoactive Drugs 17, no. 2 (1985): 125–28. http://dx.doi.org/10.1080/02791072.1985.10472330.

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16

Chirakranont, Rangson, and Sirijit Sunanta. "Craft Beer Tourism in Thailand." Tourism Analysis 26, no. 2 (2021): 237–39. http://dx.doi.org/10.3727/108354221x16079839951493.

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The craft beer movement and craft beer tourism are a new global phenomenon that has reached various parts of the world. However, the literature on craft beer tourism mostly focuses on traditional origins of craft beer in Western countries—the US, Australia, and European countries. This research note illustrates how a study of the Thai craft beer movement and craft beer tourism could contribute to the existing body of knowledge. The consumption of non-Western people in non-Western places has been underrepresented in the literature of food and beverage tourism. The craft beer movement has spread

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17

Cejnar, R., O. Mestek, and P. Dostálek. "Determination of silicon in Czech beer and its balance during the brewing process." Czech Journal of Food Sciences 31, No. 2 (2013): 166–71. http://dx.doi.org/10.17221/65/2012-cjfs.

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Inductively coupled plasma mass spectrometry was used for the determination of silicon in beer samples from the Czech market and in brewing raw materials and semiproducts. The content of silicon in barley malt depended on the barley variety and growing region. The goal was to establish silicon concentration in Czech beer and to find out which processes are the most significant in terms of silicon concentration in beer. The silicon concentration in Czech beer ranged from 16 mg/l to 113 mg/l depending especially on two factors. Firstly, the silicon content in beer increased as the original wort

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18

NAGASHIMA, Toshio. "Study on Beer Brewing and Contribution for Craft Beer Industry." JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, no. 10 (2007): 750–54. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.750.

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19

Habschied, Kristina, Antonio Živković, Vinko Krstanović, and Krešimir Mastanjević. "Functional Beer—A Review on Possibilities." Beverages 6, no. 3 (2020): 51. http://dx.doi.org/10.3390/beverages6030051.

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The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today’s technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in bee

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20

Wang, Shu Hai, Shu Wang Chen, and Xin Yan. "Beer Brewing Control System Based on DS18B20." Applied Mechanics and Materials 229-231 (November 2012): 1292–95. http://dx.doi.org/10.4028/www.scientific.net/amm.229-231.1292.

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Beer brewing process has a very high demand for temperature. The beer fermentation process is the core, which is a very complex biochemical exothermic reaction. The temperature of the controlled object has a variability and uncertainty. Fermentation temperature determines the quality of the product. Therefore, we must control the temperature strictly during fermentation. The paper introduces the beer fermentation temperature measurement and control by using the DS18B20 temperature measurement system. Through the system we can significantly improve the technical parameters of the fermentation t

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21

Blanco, Carlos A., Isabel Caballero, Rosa Barrios, and Antonio Rojas. "Innovations in the brewing industry: light beer." International Journal of Food Sciences and Nutrition 65, no. 6 (2014): 655–60. http://dx.doi.org/10.3109/09637486.2014.893285.

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22

Cristina, Normand Bourgault, and Domingo. "Brewing the Recipe for Beer Brand Equity." EUROPEAN RESEARCH STUDIES JOURNAL XVI, Issue 2 (2013): 82–97. http://dx.doi.org/10.35808/ersj/390.

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23

Wotipka, Sam. "Beer brewing could help make better bricks." New Scientist 220, no. 2945 (2013): 23. http://dx.doi.org/10.1016/s0262-4079(13)62789-x.

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24

Malone, Trey, and Jayson L. Lusk. "Brewing up entrepreneurship: government intervention in beer." Journal of Entrepreneurship and Public Policy 5, no. 3 (2016): 325–42. http://dx.doi.org/10.1108/jepp-02-2016-0004.

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Purpose While previous studies have looked at the negative consequences of beer drinking often as a prelude to discussing benefits of laws that curtail consumption, the purpose of this paper is to understand the downside of such regulations insofar as reducing entrepreneurial activity in the brewing industry. Design/methodology/approach Using a unique data set from the Brewers’ Association that contains information on the number and type of brewery in each county, this study explores the relationship between the number of breweries and regulations targeted at the brewing industry. Zero-inflate

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25

INOUE, Takashi. "Second Stage Biotechnology Research in Beer Brewing." Nippon Nōgeikagaku Kaishi 70, no. 6 (1996): 677–79. http://dx.doi.org/10.1271/nogeikagaku1924.70.677.

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26

Bohling, J. "Brewing Battles: A History of American Beer." Enterprise and Society 13, no. 1 (2011): 209–11. http://dx.doi.org/10.1093/es/khr026.

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27

Kitagawa, Sayuri, Nobuhiko Mukai, Yuko Furukawa, Kanako Adachi, Akihiro Mizuno, and Haruyuki Iefuji. "Effect of soy peptide on brewing beer." Journal of Bioscience and Bioengineering 105, no. 4 (2008): 360–66. http://dx.doi.org/10.1263/jbb.105.360.

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28

Bamforth, C. W. "Progress in Brewing Science and Beer Production." Annual Review of Chemical and Biomolecular Engineering 8, no. 1 (2017): 161–76. http://dx.doi.org/10.1146/annurev-chembioeng-060816-101450.

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29

Schaltegger, Stefan, Tobias Viere, and Dimitar Zvezdov. "Tapping environmental accounting potentials of beer brewing." Journal of Cleaner Production 29-30 (July 2012): 1–10. http://dx.doi.org/10.1016/j.jclepro.2012.02.011.

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30

Puligundla, Pradeep, Daniela Smogrovicova, Chulkyoon Mok, and Vijaya Sarathi Reddy Obulam. "Recent developments in high gravity beer-brewing." Innovative Food Science & Emerging Technologies 64 (August 2020): 102399. http://dx.doi.org/10.1016/j.ifset.2020.102399.

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31

Alves, Vera, João Gonçalves, José A. Figueira, et al. "Beer volatile fingerprinting at different brewing steps." Food Chemistry 326 (October 2020): 126856. http://dx.doi.org/10.1016/j.foodchem.2020.126856.

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32

McWilliams, James E. "Brewing Beer in Massachusetts Bay, 1640-1690." New England Quarterly 71, no. 4 (1998): 543. http://dx.doi.org/10.2307/366602.

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33

Yamauchi, Yoshihiro, Takanori Okamoto, Hiroshi Murayama, Akira Nagara, Tadashi Kashihara, and Koichi Nakanishi. "Beer brewing using an immobilized yeast bioreactor design of an immobilized yeast bioreactor for rapid beer brewing system." Journal of Fermentation and Bioengineering 78, no. 6 (1994): 443–49. http://dx.doi.org/10.1016/0922-338x(94)90044-2.

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34

Gerber Hornink, Gabriel. "Biochemistry in the context of Beer Science." Revista de Ensino de Bioquímica 17 (September 14, 2019): 110. http://dx.doi.org/10.16923/reb.v17i0.890.

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Biochemistry contents are essentials to understanding brewing and students often fail to connect theory with practical applications, in this context, the discipline Beer Science was created, complimenting students` formation. The objective was to integrate the knowledge of biochemistry in beer production and evaluate the students' perception of importance of these. The discipline was given in 2017 and 2018, 24 students per class, with the prerequisite being Biochemistry approval. A didactic sequence was created, starting from the historical aspects and ending with a real beer production. Mains

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35

Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

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In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formati

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36

Elzinga, Kenneth G., Carol Horton Tremblay, and Victor J. Tremblay. "Craft Beer in the United States: History, Numbers, and Geography." Journal of Wine Economics 10, no. 3 (2015): 242–74. http://dx.doi.org/10.1017/jwe.2015.22.

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AbstractWe provide a mini-history of the craft beer segment of the U.S. brewing industry with particular emphasis on producer-entrepreneurs but also other pioneers involved in the promotion and marketing of craft beer who made contributions to brewing it. In contrast to the more commodity-like lager beer produced by the macrobrewers in the United States, the output of the craft segment more closely resembles the product differentiation and fragmentation in the wine industry. We develop a database that tracks the rise of craft brewing using various statistical measures of output, number of prod

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37

Rogers, Peter. "Beer: old’s now new again." Microbiology Australia 38, no. 2 (2017): 80. http://dx.doi.org/10.1071/ma17034.

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In the ‘Executive Style' section of a recent edition1 of The Age newspaper there was a list of the top 100 craft beers in 2016. That’s a ranking out of 300 or more national craft beers. The craft boom is driving a renewal in technical training, career opportunities and a deeper understanding of the underlying scientific basis of traditional brewing approaches.

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38

PILCHER, JEFFREY, YU WANG, and YUEBIN JACKSON GUO. ""BEER WITH CHINESE CHARACTERISTICS": MARKETING BEER UNDER MAO." Revista de Administração de Empresas 58, no. 3 (2018): 303–15. http://dx.doi.org/10.1590/s0034-759020180310.

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ABSTRACT This essay explores the nationalization of beer in twentieth-century China. Using the theoretical framework of "culinary infrastructure," it shows how the physical facilities and technologies of brewing and marketing interacted with local drinking cultures to shape the understandings of beer in China. It begins by describing how a western consumer good originally marketed to colonial representatives was gradually adopted by the urban Chinese as a symbol of modernity in the first half of the twentieth century. It then reviews the nationalization of foreign-owned breweries and the growt

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39

Kryl, Pavel, T. Gregor, and J. Los. "Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 5 (2012): 137–44. http://dx.doi.org/10.11118/actaun201260050137.

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This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU), where beer is produced in a simpler and less energy – demanding infusion method. At all the beer samples the basic analytical parameters of real extract, ethanol content, degree of fermentation and the extract of original hopped wor

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40

Pu, Tie Cheng, and Jing Bai. "Energy Consumption Analysis of Beer Brewing Process Based on Data Envelopment Analysis." Advanced Materials Research 608-609 (December 2012): 1215–19. http://dx.doi.org/10.4028/www.scientific.net/amr.608-609.1215.

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Data envelopment analysis (DEA) method is used for the energy consumption analysis of beer brewing process. First, the energy consumption of multi-batch beer brewing processes is analyzed using the super-efficiency model. Secondly, the optimal interval energy consumption frontier is obtained by sensitivity analysis. And then the optimal energy consumption frontier can be on-line amended, so as to guide the energy consumption of the practical production process. Finally, the application results demonstrate the effective of the proposed method.

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41

Humia, Bruno Vieira, Klebson Silva Santos, Andriele Mendonça Barbosa, Monize Sawata, Marcelo da Costa Mendonça, and Francine Ferreira Padilha. "Beer Molecules and Its Sensory and Biological Properties: A Review." Molecules 24, no. 8 (2019): 1568. http://dx.doi.org/10.3390/molecules24081568.

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volati

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42

Tomski, Piotr, and Robert Menderak. "Contract Brewing – Production-Oriented Cooperation in Craft Brewing Industry." Production Engineering Archives 22, no. 22 (2019): 16–23. http://dx.doi.org/10.30657/pea.2019.22.04.

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Abstract The objective of the paper is to analyze the cooperation in craft beer manufacturing in Poland and to identify the specificity of this phenomenon from the perspective of enterprise management. The sales of craft beers in Poland are growing rapidly. Craft beers have about a 0.5% share in the total beer sales value in Poland. The popular practice in the industry is contract brewing. It is an interesting phenomenon in the field of cooperation of enterprises which can be classified and analyzed as a form of: economic cooperation (generally), production cooperation, outsourcing, network an

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43

Trkulja, Vladimir, and Pero Hrabač. "The role of t test in beer brewing." Croatian Medical Journal 61, no. 1 (2020): 69–72. http://dx.doi.org/10.3325/cmj.2020.61.69.

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44

Agu, R. C., and G. H. Palmer. "A reassessment of sorghum for lager-beer brewing." Bioresource Technology 66, no. 3 (1998): 253–61. http://dx.doi.org/10.1016/s0960-8524(98)00047-9.

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45

Dennett, Adam, and Sam Page. "The geography of London's recent beer brewing revolution." Geographical Journal 183, no. 4 (2017): 440–54. http://dx.doi.org/10.1111/geoj.12228.

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46

ŠAVEL, J. "The consistency of brewing process and beer quality." Kvasny Prumysl 46, no. 3 (2000): 71–73. http://dx.doi.org/10.18832/kp2000005.

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47

SELECKÝ, Radoslav, Daniela ŠMOGROVIČOVÁ, and Martin ŠULÁK. "Low-Alcoholic Beer Production Using Mutant Brewing Yeast." Kvasny Prumysl 51, no. 7-8 (2005): 235–39. http://dx.doi.org/10.18832/kp2005012.

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48

INOUE, Tomonori, Yasushi NAGATOMI, Atsuo UYAMA, and Naoki MOCHIZUKI. "Fate of Mycotoxins during Beer Brewing and Fermentation." Bioscience, Biotechnology, and Biochemistry 77, no. 7 (2013): 1410–15. http://dx.doi.org/10.1271/bbb.130027.

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49

Izquierdo-Pulido, M. L., M. C. Vidal-Carou, and A. Mariné-Font. "Histamine and tyramine in beers. Changes during brewing of a Spanish beer." Food Chemistry 42, no. 2 (1991): 231–37. http://dx.doi.org/10.1016/0308-8146(91)90037-o.

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50

Kroezen, Jochem J., and Pursey P. M. A. R. Heugens. "What Is Dead May Never Die: Institutional Regeneration through Logic Reemergence in Dutch Beer Brewing." Administrative Science Quarterly 64, no. 4 (2018): 976–1019. http://dx.doi.org/10.1177/0001839218817520.

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Through an in-depth, historically embedded study of the craft revolution in Dutch beer brewing that began in the 1970s, we illuminate how organizational fields may experience regenerative change through the reemergence of traditional arrangements. The remarkable resurgence of craft in this context, following the rapid industrialization of the twentieth century that left only industrially produced pilsner in its wake, serves as the basis of our process theory of regenerative institutional change through logic reemergence. The results of our qualitative analysis show that institutional logics th

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