Relevant bibliographies by topics / Brewers

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Brewers'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Brewers"

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NOWAK, ZACHARY. "Something Brewing in Boston: A Study of Forward Integration in American Breweries at the Turn of the Twentieth Century." Enterprise & Society 18, no. 2 (2017): 324–59. http://dx.doi.org/10.1017/eso.2016.59.

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In this article, I describe the partial forward integration of turn-of-the-twentieth-century Boston breweries. I argue that both brewers and saloonkeepers used the fluid market in capital lending as a lever of power. An analysis of the minutes of three breweries and their loan records, covering more than ten years, reveals that saloonkeepers were often delinquent in repaying their annual loans and brewery owners only infrequently threatened to call the loans. Using the structure-conduct-performance paradigm, I suggest that the particular conditions in Boston (a limited number of saloon license
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Shin, Rachel, and Cory Searcy. "Evaluating the Greenhouse Gas Emissions in the Craft Beer Industry: An Assessment of Challenges and Benefits of Greenhouse Gas Accounting." Sustainability 10, no. 11 (2018): 4191. http://dx.doi.org/10.3390/su10114191.

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A growing number of companies in the brewery industry have made commitments to measure and reduce their greenhouse gas (GHG) emissions. However, many brewers, particularly craft brewers with relatively low rates of production, have not made such commitments. The purpose of this research was to investigate the challenges and benefits of measuring and reducing GHG emissions in the craft brewery industry. The research was conducted in Ontario, Canada, which has seen strong recent growth in the craft brewery industry. A case study and semi-structured interviews among Ontario Craft Brewers were con
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Slaughter, J. C. "The brewing industry." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 269–83. http://dx.doi.org/10.1017/s0269727000004371.

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SynopsisAt the moment Scotland has of the order of 15 commercial breweries and these represent a range of production capacities from under 100 barrels per year for the smallest one-man operations to over 2–5 million barrels per year for the largest modern plant. All the main beer types, ale, lager and stout, are produced and lager is a more important component than for the United Kingdom generally. There is 1 Scottish-based United Kingdom national brewer and production is also carried out in Scotland by 3 other of the United Kingdom nationals. These 4 account for most of the beer produced with
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Sgorla, Andrey Felipe. "Fermentations of authenticity: the construction of quality, taste, and price in the craft beer market in Brazil." Cuadernos de Educación y Desarrollo 16, no. 5 (2024): e4142. http://dx.doi.org/10.55905/cuadv16n5-020.

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In this article, we examine the process of enhancing craft beers through brewers' narratives about quality and authenticity and establishing recognition and reputation through craft beer competitions and festivals. We conducted in-depth interviews with microbrewery owners, conversed with consumers and brewers, observed craft beer festivals, and monitored posts on brewery Facebook pages. We explore narratives about the various processes involved in building authenticity and quality in the craft beer market, highlighting the production of unique and exclusive styles in small batches with careful
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Sozen, Erol, Martin O’Neill, and Imran Rahman. "An exploratory study of US craft brewery owners’ motivations for adopting environmental practices." International Journal of Contemporary Hospitality Management 34, no. 2 (2021): 713–36. http://dx.doi.org/10.1108/ijchm-04-2021-0428.

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Purpose Craft brewers in the USA have long sought to improve the efficiency of beer production to achieve their primary aims of improving the product and increasing profit margins. More recently, however, there has been a move toward the adoption of more sustainable production techniques aimed at reducing the environmental impact of the brewing process itself. This study aims to investigate the factors that drive engagement with environmental practices among US craft brewery owners. Design/methodology/approach The present study uses an exploratory sequential mixed methods design where, first,
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Danilchenko, A. S., K. R. Siyukhov, T. G. Korotkova, and V. N. Khachaturov. "Physical and chemical indicators of raw spent grain." New Technologies 16, no. 6 (2021): 28–36. http://dx.doi.org/10.47370/2072-0920-2020-16-6-28-36.

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The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use
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Cela, Nazarena, Michele Filippo Fontefrancesco, and Luisa Torri. "Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products." Foods 13, no. 17 (2024): 2674. http://dx.doi.org/10.3390/foods13172674.

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This study explored beer consumers’ and producers’ perceptions of using local fruit and agroindustrial by-products in brewing. An online survey was conducted in Italy with 496 beer consumers and 54 beer producers. The survey assessed sociodemographic information, consumption behavior, and support for brewery neolocalism, along with brewers’ perceptions of the sustainability of their breweries. Findings showed high consumers’ involvement in sustainable eating and high support for breweries utilizing local resources and operating in a sustainable way. Breweries rated their sustainability practic
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Guo, Chunxiang, and Hong Zhou. "The Selection and Pricing of Mixed Multi-Channel Marketing Model for Mid-High Wines Under Experience Driven." Journal of Systems Science and Information 7, no. 1 (2019): 37–53. http://dx.doi.org/10.21078/jssi-2019-037-17.

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Abstract The experience of consumers for products has great effect on the pre-sale strategy. Based on this, the paper studies the selection and pricing of multi-channel marketing models consisting of a brewer, an electronic retailer and a traditional retailer, constructing the non-cooperative game model of brewers and retailers with equal status in four contexts. Finally, the result shows that the introduction of direct channel is beneficial to increase the brewer’s revenue. When the pre-sale marginal revenue is greater than two times the average spot-sale marginal revenue, the total profit of
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Cervantes, Charlotte, and Sylvia Smith. "TTB Labeling and Formula Processes: Evaluating Burden among Craft Brewers." Beverages 7, no. 3 (2021): 64. http://dx.doi.org/10.3390/beverages7030064.

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Previous research indicates that craft breweries experience difficulties with the Certificate of Labeling Approval (COLA) and formula approval processes established by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This study evaluated the relationship between brewery characteristics and regulatory outcomes. Brewery characteristics of interest were number of full-time personnel, permit age, production volume, regulatory submission volume, and resource utilization. The outcomes evaluated were resubmission frequency of COLA and formula submissions, expense burden, and information burden. Th
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Legisa, Danilo, and Hernan Mengoni. "Finding correlations between hop catalogs and real hoppy character in brewery conditions." KVASNY PRUMYSL 67, no. 6 (2021): 537–47. http://dx.doi.org/10.18832/kp2021.67.537.

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Brewing recipe design is mainly based on brewer’s expertise, information available in catalogs and certificates of analysis (CoA’s). Hop schedule design and formulation has become an essential topic since hoppy craft beers took the scene. But how accurate is the flavor profile information provided in catalogs? How useful is the chemical composition profile information in CoA’s? Besides current research and tons of reported experiences, hops impact is still a mystery, and topics like biotransformation are black-boxes for brewers. In this study, nine single hopped beers were brewed, and a traine
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Dissertations / Theses on the topic "Brewers"

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Lima, Paula Joyce Delmiro de Oliveira. "Dried brewers grain in growing rabbits diets." Universidade Federal do CearÃ, 2016. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=17032.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>Two experiments were conducted, the first to determine the chemical and digestible energy of dried brewers grain (DBG) and the second to evaluate the effect of the inclusion of this ingredient in the feeding of growing rabbits on performance, carcass characteristics, meat quality and economic viability. For the digestibility assay a total of 28 males rabbits were used, White New Zealand x California, with 50 days of age with an initial weight of 1.400Â0.100 kg, distributed on a completely randomized block design, with two treatme
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Lekkas, Christoforos. "Metabolism of nitrogenous wort components by brewers' yeast." Thesis, Heriot-Watt University, 2010. http://hdl.handle.net/10399/2368.

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A quantitative and qualitative identification of the nitrogenous constituents of unfermented and final fermented wort has been performed for five industrial yeast strains. Results highlight the importance of three key amino acids in yeast fermentation performance. Supplementation of wort using individual amino acids and ammonia clearly demonstrate lysine and arginine to be marker nitrogen wort constituents. Synergistic effects of individual wort free amino acids and ammonia on yeast fermentation efficiency were also examined. Further analysis of nitrogeneous wort constituents included examinat
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Gussman, David S. "The use of brewers condensed solubles in bivalve mariculture." W&M ScholarWorks, 1987. https://scholarworks.wm.edu/etd/1539616677.

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Brewers Condensed Solubles (BCS), a by-product of the brewing industry, was evaluated as a nutrient source for rearing juvenile oysters (Crassostrea virginica) and clams (Mercenaria mercenaria). The BCS was used to culture bacteria which were fed to colorless flagellates which were in turn fed to the oysters and clams. The overall growth efficiency of oysters on BCS was 473 mg of oyster (whole weight) per g of BCS (dry weight). Fourteen isolates representing nine genera of bacteria were isolated from BCS enrichment cultures. Specific growth rates of the isolates at &24\sp\circ{lcub}\rm C{rcub}
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Ramakrishnan, Sundaram. "Construction and properties of lactose utilizing brewers' and bakers' yeasts." Thesis, Imperial College London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266243.

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Kgari, Gail Lorato. "Understanding the effect of cold stress on brewers' yeast quality." Master's thesis, University of Cape Town, 2008. http://hdl.handle.net/11427/5306.

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Daramola, Mofoluwake M. "The effect of agitation on brewers' yeast (Saccharomyces cerevisiae) quality." Master's thesis, University of Cape Town, 2004. http://hdl.handle.net/11427/5372.

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Diptee, Rosemarie. "Process optimization and properties of protein concentrates from brewers' spent grain." Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61960.

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Mugglestone, John David. "The anaerobic conversion of brewers' spent grains to biogas and a soil conditioner." Thesis, University of Hertfordshire, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432480.

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Mahmood, Asad. "Thermochemical conversion of Brewers Spent Grain combined with catalytic reforming of pyrolysis vapours." Thesis, Aston University, 2015. http://publications.aston.ac.uk/26198/.

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The brewing process is an energy intensive process that uses large quantities of heat and electricity. To produce this energy requires a high, mainly fossil fuel consumption and the cost of this is increasing each year due to rising fuel costs. One of the main by-products from the brewing process is Brewers Spent Grain (BSG), an organic residue with very high moisture content. It is widely available each year and is often given away as cattle feed or disposed of to landfill as waste. Currently these methods of disposal are also costly to the brewing process. The focus of this work was to inves
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Popova, Nadejda Borissova. "MNEs and strategy making in transforming institutional contexts : global brewers in Bulgaria and Romania." Thesis, Royal Holloway, University of London, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411987.

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Books on the topic "Brewers"

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Ronnenberg, Herman W. The disciples of Gambrinus. Heritage Witness Reflections Pub., 2011.

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Group, ICC Information, ed. Brewers. 2nd ed. ICC Business Publications, 1996.

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Marketing, Schober Direct, ed. Brewers. 2nd ed. Schober Direct Marketing, 1999.

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Group, ICC Information, ed. Brewers. 2nd ed. ICC Information Group, 1995.

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Ltd, Prospect Shop, ed. Brewers. 2nd ed. The Prospect Shop, 2002.

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Ratios, ICC Business, ed. Brewers. ICC Business Ratios, 1986.

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Ratios, ICC Business, ed. Brewers. ICC Business Ratios, 1987.

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Ltd, Prospect Shop, ed. Brewers. 3rd ed. Prospect Shop, 2003.

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Limited, ICC Business Publications, ed. Brewers. 2nd ed. ICC Business Publications, 1997.

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I.C.C. Business Ratios., ed. Brewers. I.C.C. Business Ratios, 1990.

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Book chapters on the topic "Brewers"

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Jozsa, Frank P. "Milwaukee Brewers." In National League Franchises: Team Performances Inspire Business Success. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-25993-2_8.

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Hertrampf, Joachim W., and Felicitas Piedad-Pascual. "Brewers’ Grains (De-Hydrated)." In Handbook on Ingredients for Aquaculture Feeds. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4018-8_7.

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Westwood, K. T. "Extrusion of brewers’ hops." In The Technology of Extrusion Cooking. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2135-8_7.

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El Boushy, Adel R. Y., and Antonius F. B. van der Poel. "Fruit, Vegetable and Brewers’ Waste." In Handbook of Poultry Feed from Waste. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1750-2_6.

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El Boushy, A. R. Y., and A. F. B. van der Poel. "Fruit, vegetable and brewers’ waste." In Poultry Feed from Waste. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2654-4_6.

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Spicer, John, Chris Thurman, John Walters, and Simon Ward. "The Big Brewers Fall into Foreign Hands." In Intervention in the Modern UK Brewing Industry. Palgrave Macmillan UK, 2012. http://dx.doi.org/10.1057/9780230355583_13.

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Puig, Francisco, Guillermo Navarro-Sanfelix, and Santiago Cantarero. "Circular Economy Practices in the Spanish Beer Industry: The Case of the Beer Producer La Somniada." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_7.

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AbstractLa Somninada is an agroecological cooperative dedicated to ecologically producing craft beer. It was created in 2021, is located in a small town in a rural area of Castellón (Spain), and is a microenterprise. As its name indicates, “somniada” can be translated as “dreamed”, and it is the project of a brewery that was dreamed of its potential for developing territories in a sustainable way.La Somniada brings together aspects shared by other craft brewers, such as a commitment to flavor and focusing on a niche market based on proximity, customer loyalty, and resilience. However, unlike t
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Spicer, John, Chris Thurman, John Walters, and Simon Ward. "The “Big Six” Brewers and the Early Investigations." In Intervention in the Modern UK Brewing Industry. Palgrave Macmillan UK, 2012. http://dx.doi.org/10.1057/9780230355583_1.

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Paulette, Tate. "Brewers and brewing spaces." In In the Land of Ninkasi. Oxford University PressNew York, 2024. http://dx.doi.org/10.1093/oso/9780197682449.003.0005.

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Abstract The chapter “Brewers and Brewing Spaces” introduces the brewers of ancient Mesopotamia and the spaces where they brewed their beer. It begins with a visit to two breweries excavated in the ancient cities of Girsu and Lagash. The chapter then explores three brewing locales: brewery, tavern, and home. The discussion of breweries begins with the written evidence for brewers and breweries, before turning to the archaeological remains of several possible breweries uncovered. The discussion of taverns begins with the archaeological evidence for taverns and then returns to the Epic of Gilgam
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Kerckhoven, Sven Van, Michelangelo van Meerten, and Casey Wellman. "Contract Brewing and Its Implications for the Beer Industry." In New Developments in the Brewing Industry. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198854609.003.0011.

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After years of consolidation in the industry, the beer industry has recently witnessed a wave of entries by small and medium-sized “craft” brewers. As brewing beer requires a significant investment in operational facilities, many small start-up breweries have resorted to contract brewing in their start-up phase. By collaborating with a contract brewer, who typically has already made the investment in larger brewing facilities, craft brewers can benefit from the economies of scale and scope realized at the contract brewer, and slowly assess whether the market demand for their beer would require
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Conference papers on the topic "Brewers"

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Berrighi, N., K. Benchaa, S. Bakhti, and M. Belkada. "Effects of the brewers\' spent grain on milk quality of dairy cows reared on the Algerian pastures." In 7th IMEKOFOODS International Conference. IMEKO, 2025. https://doi.org/10.21014/tc23-2023.067.

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Frantsen, Jan Elkjaer, Troels Mathiesen, Karl Ulf Hattesen, Pichet Cheepsujjayan, Bjarke Bertelsen, and Hans Christian Aller. "Common Corrosion Problems in the Brewery Sector." In CORROSION 2008. NACE International, 2008. https://doi.org/10.5006/c2008-08176.

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Abstract By means of several case histories, the paper describes some often observed corrosion problems at breweries both on the process and utility side, e.g. corrosion problems related to tank manufacturing, transport and on-site erection, welding of stainless steel pipes, cleaning in place (CIP) and disinfection procedures, glycol systems and carbon dioxide recovery systems.
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Frantsen, Jan Elkjaer, and Troels Mathiesen. "Specifying Stainless Steel Surfaces for the Brewery, Dairy and Pharmaceutical Sectors." In CORROSION 2009. NACE International, 2009. https://doi.org/10.5006/c2009-09373.

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Abstract The paper gives an overview of the standards, guidelines (e.g. ASME BPE-2007, 3-A SSI, EHEDG, EN, ISO) and sector-typical requirements that are used to specify the stainless steel surfaces for process equipment in the brewery, dairy and pharmaceutical sectors. Moreover, by means of a case history the paper describes some often occurring problems and disputes related to the subsequent control of the actual delivered surfaces.
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Capozucca, Alfredo, Maximiliano Cristiá, Ross Horne, and Ricardo Katz. "Brewer-Nash Scrutinised: Mechanised Checking of Policies Featuring Write Revocation." In 2024 IEEE 37th Computer Security Foundations Symposium (CSF). IEEE, 2024. http://dx.doi.org/10.1109/csf61375.2024.00042.

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Mathiesen, Troels, and Jan Elkjaer Frantsen. "Corrosion Aspects for Stainless Steel Surfaces in the Brewery, Dairy and Pharmaceutical Sectors." In CORROSION 2009. NACE International, 2009. https://doi.org/10.5006/c2009-09577.

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Abstract Based on practical cases, tests and available literature the paper reviews the relation between surface condition and corrosion properties of stainless steel used in breweries, dairies and pharmaceutical processing plants. Aspects related to specification, corrosion testing and post-treatment (e.g. pickling and passivation) are also discussed.
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Lippmann, M., M. J. Kueddelsmann, D. Claassen, et al. "P29 - Non-radioactive Electron Capture Detection for Process and Quality Control in Brewery Production." In SMSI 2025. AMA Service GmbH, Von-Münchhausen-Str. 49, 31515 Wunstorf, Germany, 2025. https://doi.org/10.5162/smsi2025/p29.

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Smiljanić, Dejan. "Map of the craft brewers in Serbia." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24008s.

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The paper presents the activities within the mapping project of all craft breweries in Serbia, which entails compiling of a comprehensive and up-to-date geographical and informational database of all local small and independent breweries. This project includes the identification of the locations of these breweries, the categorization based on their offer and specificity and the integration of all information relevant to the end user. The goals of the project are: Raising awareness about craft breweries in Serbia and their diversity; providing useful information to tourists and beer lovers; sup
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Anh, Duc Le, Kien Pham Van, Ranh Truong Van, Khai Tran Dinh, and Thanh Bui Trung. "Study on performance evaluation and optimization of brewers grains hammer mill." In 1ST VAN LANG INTERNATIONAL CONFERENCE ON HERITAGE AND TECHNOLOGY CONFERENCE PROCEEDING, 2021: VanLang-HeriTech, 2021. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0066721.

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Gadžov, Boris. "Beer sensory best practices." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24007g.

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Freshness is front of mind for consumers of beer and brewers alike. From a desire to become emersed in a journey of discovery of flavours and different techniques from around the world to connecting with people using a touch of social lubricate, there can be many different motivators behind consuming beer. But there is one unifying truth; Fresh Beer tastes best. Like any product made, there are certain quality standards and specifications that must be met. The brewing industry is full of specifications and methods measuring all aspects of the product to bring uniformity and a level of consiste
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Hortnagl, Josef G., and John P. Parmigiani. "The Oregon State University Mini Malter." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-86056.

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In the past 30 years the growing micro brewing community has stimulated research in the science of brewing beer. The Oregon State University (OSU) food science and crop science departments are resources for such research. There has existed a gap between the two departments that hinders the combination of their work. This gap is the production of malted barley, which is a key ingredient in beer. There currently exists no industry equivalent that can malt a batch size on a scale appropriate for the OSU food science brewery. This factor was the motivation for the mini malter project. This project
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Reports on the topic "Brewers"

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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Mohammed, Dawud, Degu Addis, Tinsae Berhanu, and Adriaan Vernooij. Mapping of spent brewers’ grain supplychain in Ethiopia. Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/506451.

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van Deventer, Henk, Juliën Voogt, Jan Broeze, and Theo Verkleij. New application of Brewers Spent Grain for food. Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/529917.

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Alvarez Aranguiz, Adolfo, Tinsae Berhanu, and Adriaan Vernooij. Utilization and management of spent brewers grain in Ethiopian dairy farms. Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/504103.

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Worrell, Ernst, Christina Galitsky, and Nathan Martin. Energy efficiency opportunities in the brewery industry. Office of Scientific and Technical Information (OSTI), 2002. http://dx.doi.org/10.2172/881595.

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Morrow, Charles. Economic Viability of Brewery Spent Grain as a Biofuel. Office of Scientific and Technical Information (OSTI), 2016. http://dx.doi.org/10.2172/1235987.

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Ahmad, Niaz, Adolfo Alvarez Aranguiz, Adriaan Vernooij, and Dawud Mohammed. Potential use of liquid spent brewer's yeast for animal feed in Ethiopia. Wageningen Livestock Research, 2022. http://dx.doi.org/10.18174/579009.

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Lewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7575277.bard.

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The main objectives of the research project were: 1. The manipulation, by genetic engineering techniques, of the terpenoid pathway in tomato fruit. Specifically, to test the hypothesis whether overexpression of linalool synthase in tomato fruits will result in the diversion of intermediates of the carotene biosynthetic pathway to linalool, demonstrating that linalool synthase is a key regulatory enzyme, and possibly improving tomato flavor. 2. The elucidation of the biochemical pathway leading to eugenol and methyl eugenol, and the manipulation of this pathway to determine key enzymes and to i
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9

Deffenbaugh, D., and S. Svedeman. Solar production of industrial process steam for the Lone Star Brewery. Final report. Office of Scientific and Technical Information (OSTI), 1985. http://dx.doi.org/10.2172/6406392.

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Shives, R. B. K., J. M. Carson, and P B Holman. Airborne geophysical survey, Brewery Creek area, Yukon Territory, NTS 116B/1, A/4, 115P/13. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1998. http://dx.doi.org/10.4095/213536.

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