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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 77, 2019 - Issue 1
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Articles

Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability?

Ramon Huerta-ZuritaDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A.Correspondence[email protected]
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Richard D. HorsleyDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A.View further author information
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Paul B. SchwarzDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A.View further author information
Pages 1-9 | Received 20 Mar 2018, Accepted 14 Nov 2018, Published online: 22 Jan 2019

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Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
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Ramon Huerta-Zurita, John Barr, Richard D. Horsley & Paul B. Schwarz. (2020) Predicting Malt Fermentability in Malting Barley Breeding Lines. Journal of the American Society of Brewing Chemists 78:1, pages 50-62.
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Articles from other publishers (1)

James Bruner, Andrew Marcus & Glen Fox. (2021) Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains. Fermentation 7:2, pages 66.
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