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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 75, 2017 - Issue 2
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Original Articles

Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: Malt Extract and Osmolyte Concentration 1

Stanley H. DukeDepartment of Agronomy, University of Wisconsin, Madison, WI, U.S.A.Correspondence[email protected]
,
Cynthia A. HensonUnited States Department of Agriculture-Agricultural Research Service (USDA/ARS)Cereal Crops Research Unit, Madison, WI and Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.
&
Harold E. BockelmanUSDA/ARS Small Grains and Potato Germplasm Research, Aberdeen, ID, U.S.A.
Pages 85-92 | Published online: 05 Feb 2018

Citations (6)

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Read on this site (5)

Cynthia A. Henson, Stanley H. Duke & Marcus A. Vinje. (2022) Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines. Journal of the American Society of Brewing Chemists 80:1, pages 43-52.
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Stanley H. Duke, Cynthia A. Henson, Marcus A. Vinje, Jason G. Walling & Harold E. Bockelman. (2019) Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. Bmy1 Intron III Alleles and Grain β-Amylase Activity and Thermostability. Journal of the American Society of Brewing Chemists 77:1, pages 62-68.
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Cynthia A. Henson, Stanley H. Duke & Harold E. Bockelman. (2018) Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures. Journal of the American Society of Brewing Chemists 76:3, pages 156-168.
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Stanley H. Duke, Cynthia A. Henson & Harold E. Bockelman. (2018) Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing. Journal of the American Society of Brewing Chemists 76:2, pages 96-111.
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Cynthia A. Henson, Stanley H. Duke & Harold E. Bockelman. (2018) Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: II. Amylolytic Enzyme Activities and Thermostabilities. Journal of the American Society of Brewing Chemists 76:1, pages 38-49.
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Articles from other publishers (1)

Raimon Parés Viader, Maiken Søe Holmstrøm Yde, Jens Winther Hartvig, Marcus Pagenstecher, Jacob Bille Carlsen, Troels Balmer Christensen & Mogens Larsen Andersen. (2021) Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages 7:1, pages 13.
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