11. A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager. Issue 3 (7th June 2019) Authors: Paternoster, Alexander; Jaskula‐Goiris, Barbara; Perkisas, Tyché; Springael, Johan; De Rouck, Gert; De Cooman, Luc; Braet, Johan Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 3(2019) Page Start: 364 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. A new approach to assessing the crossflow membrane filtration of beer at laboratory scale. Issue 4 (2nd October 2018) Authors: Kupetz, M.; Rott, M.; Kleinlein, K.; Gastl, M.; Becker, T. Journal: Journal of the Institute of Brewing Issue: Volume 124:Issue 4(2018) Page Start: 450 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. A new proposal for the quantification of homogeneity in the wort boiling process. Issue 2 (19th March 2015) Authors: Scheuren, Hans; Dillenburger, Michael; Methner, Frank‐Jürgen Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 2(2015) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. A new rapid high‐throughput method for prediction of beer colloidal stability. Issue 2 (27th April 2016) Authors: Gabriel, P.; Sladký, P.; Sigler, K. Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 2(2016) Page Start: 304 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. A novel approach for the production of a non‐alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation. Issue 4 (12th October 2017) Authors: Jiang, Zhumao; Yang, Baoyu; Liu, Xiao; Zhang, Song; Shan, Jing; Liu, Jie; Wang, Xiaoran Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 4(2017) Page Start: 533 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer. Issue 3 (28th July 2016) Authors: Yin, Hua; Dong, Jianjun; Yu, Junhong; Chang, Zongming; Qian, Zhonghua; Liu, Mingli; Huang, Shuli; Hu, Xiaocong; Liu, Xiaolin; Deng, Yang; Wang, Dongfeng Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 3(2016) Page Start: 462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization. Issue 3 (2nd June 2017) Authors: Yin, Hua; Deng, Yang; He, Yang; Dong, Jianjun; Lu, Jian; Chang, Zongming Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 3(2017) Page Start: 366 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. A rapid identification of barley varieties using DNA‐AFLP. Issue 4 (16th September 2015) Authors: Xue, Yongchang; Chu, Lei Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 4(2015) Page Start: 496 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. A review of malting and malt processing for whisky distillation. Issue 2 (June 2016) Authors: Bathgate, George N. Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 2(2016) Page Start: 197 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. A study of beer bitterness loss during the various stages of the Romanian beer production process. Issue 3 (15th August 2013) Authors: Popescu, Viorica; Soceanu, Alina; Dobrinas, Simona; Stanciu, Gabriela Journal: Journal of the Institute of Brewing Issue: Volume 119:Issue 3(2013) Page Start: 111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗