• Issue

    Journal of the Institute of Brewing: Volume 101, Issue 5

    337-374
    September‐October 1995
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Original Article

Free Access

RELEASE AND ACTIVATION OF BARLEY β-AMYLASE

K. H. GRIME,  D. E. BRIGGS, 
  • Pages: 337-343
  • First Published: 10 September 1995
Free Access

THE BREWING POTENTIAL OF “ACHA” (DIGITARIA EXILIS) MALT COMPARED WITH PEARL MILLET (PENNISETUM TYPHOIDES) MALTS AND SORGHUM (SORGHUM BICOLOR) MALTS

HUMPHREY C. NZELIBE,  CHRIS C. NWASIKE, 
  • Pages: 345-350
  • First Published: 10 September 1995
Free Access

PLANT HORMONES IN FUNGI AND BACTERIA FROM MALTING BARLEY

TAPANI TUOMI,  SIMO LAAKSO,  HEIKKI ROSENQVIST, 
  • Pages: 351-357
  • First Published: 10 September 1995
Free Access

COMPARISON OF SCOTCH MALT WHISKY MATURATION IN OAK MINIATURE CASKS AND AMERICAN STANDARD BARRELS

S. J. WITHERS,  J. R. PIGGOTT,  J. M. CONNER,  A. PATERSON, 
  • Pages: 359-364
  • First Published: 10 September 1995
Free Access

A COMPARISON OF PROTEIN ASSAYS FOR THE DETERMINATION OF THE PROTEIN CONCENTRATION OF BEER

KATHERINE M. WILLIAMS,  PETER FOX,  THOMAS MARSHALL, 
  • Pages: 365-369
  • First Published: 10 September 1995
Free Access

SEVERAL NEW FACTORS INFLUENCING THE MEASUREMENT OF β-GLUCAN CONTENT USING CALCOFLUOR FLOW-INJECTION ANALYSIS METHOD

MASAYUKI IZAWA,  MASACHIKA TAKASHIO,  SHOHEI KOSHINO, 
  • Pages: 371-374
  • First Published: 10 September 1995