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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 14, 1956 - Issue 1: Proceedings of the Annual Meeting 1956
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Research Papers

A Study of Hop Bitters (Isohumulones) in Beer

M. W. BrennerSchwarz Laboratories, Inc., 230 Washington St., Mount Vernon, New York
,
Carl VigilanteSchwarz Laboratories, Inc., 230 Washington St., Mount Vernon, New York
&
Joseph L. OwadesSchwarz Laboratories, Inc., 230 Washington St., Mount Vernon, New York
Pages 48-61 | Published online: 01 Aug 2018

Citations (15)

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Read on this site (3)

Nele Bastgen, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review . Journal of the American Society of Brewing Chemists 79:1, pages 17-25.
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I. McMurrough, K. Cleary & F. Murray. (1986) Applications of High-Performance Liquid Chromatography in the Control of Beer Bitterness. Journal of the American Society of Brewing Chemists 44:2, pages 101-108.
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D. P. Davis & S. R. Palamand. (1976) Application of High-Performance Liquid Chromatography to the Solution of Flavor Problems in Beer Caused by Low-Volatile Compounds. Journal of the American Society of Brewing Chemists 34:2, pages 55-59.
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Articles from other publishers (12)

Nele Gänz, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse. European Food Research and Technology 248:3, pages 741-750.
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A. Fritsch & T. H. Shellhammer. (2018) Relative Bitterness of Reduced and Nonreduced Iso-α-Acids in Lager Beer. Journal of the American Society of Brewing Chemists 66:2, pages 88-93.
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I. McMurrough, M. V. Lynch, F. Murray, M. Kearney & F. Nitzsche. (2018) A Comparison of Alternative High-Performance Liquid Chromatographic Systems for Measuring Bitterness in Beer. Journal of the American Society of Brewing Chemists 45:1, pages 6-14.
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B. J. Clarke. (1986) HOP PRODUCTS. Journal of the Institute of Brewing 92:2, pages 123-130.
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M. B. HockingM. B. Hocking. 1985. Modern Chemical Technology and Emission Control. Modern Chemical Technology and Emission Control 338 377 .
I. McMurrough & V. Palmer. (1979) LACTIC ACID PRODUCTION IN SWEET WORTS. Journal of the Institute of Brewing 85:1, pages 11-14.
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Klaus H. Daiber. (2006) Enzyme inhibition by polyphenols of sorghum grain and malt. Journal of the Science of Food and Agriculture 26:9, pages 1399-1411.
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I. C. MacWilliam. (1975) pH IN MALTING AND BREWING-A REVIEW. Journal of the Institute of Brewing 81:1, pages 65-70.
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N. Coote, B. H. Kirsop & G. K. Buckee. (1973) THE CONCENTRATION AND SIGNIFICANCE OF PYRUVATE IN BEER. Journal of the Institute of Brewing 79:4, pages 298-304.
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J. Barrett & B. H. Kirsop. (1971) SOME EFFECTS OF MALTING PROCEDURE ON BEER BITTERNESS. Journal of the Institute of Brewing 77:1, pages 42-43.
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I. C. MacWilliam. (1968) WORT COMPOSITION-A REVIEW. Journal of the Institute of Brewing 74:1, pages 38-54.
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P. R. Ashurst, F. Bohlmann, L. Farkas, Y. Gaoni, H. Kling, R. Mechoulam, G. A. Morrison, L. Pallos, J. Romo, A. Romo Vivar, J. K. Sutherland, E. Waldschmidt-Leitz & Th. WielandP. R. Ashurst. 1967. Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products / Progrès dans la Chimie des Substances Organiques Naturelles. Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products / Progrès dans la Chimie des Substances Organiques Naturelles 63 89 .

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