| Alternative Malt |
| Industrial Perspectives on Rice Malt: Upscaling Production and Insights from a Malt House and Breweries | ||
| Making a Sake-Like Product with Traditional Brewing Methods |
| Analytical |
| trans-Humulinones – Synthesis, Structural Characterization and Comparison to cis-Humulinones | ||
| Bright Path for Sensors - Handheld Technology for Quality Control in the Brewing Industry | ||
| Profiling Free Fatty Acids In Beer Wort Using An Isolator Column-Assisted LC-MS/MS Technique |
| Fermentation |
| Utilizing Chemistry, Microbiology, and Sensory data to Better Control Quality Outcomes and Predictability in a High-gravity Brewing Environment | ||
| Sustainable Stabilization: Get More From Less | ||
| Wort Oxygenation and Aeration - Simple...Right? |
| Hops |
| Smoke Exposure in Hops: Comparisons of Field and Kiln Smoke Sources and the Impact on Hop Quality | ||
| Investigation of the Reaction Pathways and Origins of Geraniol Biotransformation Products Using a Deuterated Chemical Standard |
| Malt |
| Protein content or protein composition: Which is more informative of malting and brewing potential | ||
| Starch gelatinization properties impacted by growing and process factors and implication to brewing |
| NABLAB & Alternative Beverages |
| Investigating Antimicrobial Factors for the Stabilization of Beyond Beer Products | ||
| Review of Non Alc Beer Recipe Design and Process: Learnings from an Innovations Brewer | ||
| Shredder: instant, zero-energy pasteurization |
| Non-Alcohol Beer |
| The Role of Kettle Souring in Non-Alcoholic Beer: Amplifying Hop Flavor Perception and Overall Beer Quality | ||
| Enzyme-Powered NAB: A New Approach with 100% Unmalted Alternative Cereals |
| Novel Flavorings/Ingredients/Additives |
| Characteristic Behaviors of the Aroma Components in Beer Brewed with Cinnamon (Cinnamomum cassia Blume) as a Flavoring Ingredient: Transformation of Cinnamon Aroma Components by Brewing Yeast | ||
| Development of Natural Antioxidant Blends for Improved Beer Oxidative Stability | ||
| Impact dosing of industrial hemp (Cannabis sativa) has on the aromatic characteristics of dry-hemped beer. |
| Novel Innovations |
| Leveraging machine learning to explore and improve beer flavor |
| Packaging |
| A Paradigm Shift in a Tunnel Pasteurizer Water Treatment Program to Prevent Biofilm and Organic Deposition in Modern Brewery Pasteurizers | ||
| Development of Next-Generation Packaging: The Tray Paper Pack |
| Quality/Sensory |
| A study in volume tasting in search of a more sessionable lager | ||
| Functional proteins that offer enhanced functionality and qualities of malt beverages, whether into alcoholic or non-, likely that could benefit from longer lasting foam, and optimal 'lacing'. |
| Raw Materials |
| Hop Terroir and Harvest Timing: How do Michigan Hops Compare to the Pacific Northwest | ||
| New Sugar Components of Hop Creep: Plant Secondary Metabolites and Starch | ||
| Approaches to Reducing Carbon Dioxide Emissions in the Malting Process. Brewing Performance of ‘Dual-S Barley’ Malt with 2 Days Germination Period. |
| Yeast |
| Comparing Liquid and Dried Yeast: Fermentation Performance and Flavor Stability Over Multiple Generations | ||
| Enhanced enzymatic release of polyfunctional thiols from glutathionylated and/or γ-GluCys-S conjugates over cysteinylated precursors in lager and special yeasts: toward novel cofermentation strategies |
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
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