Literature Cited
- Bamforth, C. W. Beer haze. J. Am. Soc. Brew. Chem. 57:81–90, 1999.
- Bamforth, C. W. Great brewing debates: Part 4 Does beer get better with ageing? Brew. Guard. 131(10):26–28, 2002.
- Kolbach, P. The freezing point of beers. Wochenschr. Brau. 57:41–43, 49, 1940.
- MacDonald, J., Reeve, P. T. V., Ruddlesden, J. D., and White, F. H. Current approaches to brewery fermentations. In: Progress in Industrial Microbiology, M. E. Bushell, Ed. Elsevier, Amsterdam. Vol. 19, pp. 47–198, 1984.
- Tanaka, M., and Sakuma, S. Prediction of the formation of frozen beer precipitates. J. Am. Soc. Brew. Chem. 57:104–108, 1999.
- Van Hook, A. Crystallization: Theory and Practice. Reinhold, New York, 1961.