Chapter 6

Beer Adjuncts

References

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2. Bradee, Lawrence, Will Duensing, Scott Halstad, Ray Klimovitz, and Andy Laidlaw. 1999. "Adjuncts." The Practical Brewer, edited by John T. McCabe. Wauwatosa Wisconsin: Master Brewers Association of the Americas.
3. Brenner, M.W., M. J. Arthurs, and E. E. Stewart. 1968. "Yellow Corn Grits vs. Brewers Corn Syrups as Adjuncts for Lager Beer." MBAA Technical Quarterly 5 (1).
4. Briggs, Dennis E., Boulton, Chris A., Brookes, Peter A., and Stevens, Roger. 2004. Brewing: Science and Practice. Cambridge, England: Woodhead Publishing Limited.
5. Burton, A. H. and J. R. Palmer. 1974. "Production Scale Brewing Using High Proportions of Barley." Journal Institute of Brewing 80.
6. Canales, A.M. 1979. "Unmalted Grains in Brewing." Brewing Science. Volume 1, edited by J.R.A. Pollock. Reading, United Kingdom: Academic Press.
7. Chantler, John. 1990. "Third Generation Brewers Adjunct and Beyond." MBAA Technical Quarterly 27 (3).
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9. Dougherty, Joseph J. 1977. "Wort Production." The Practical Brewer, edited by H. M. Broderick. Madison, Wisconsin: Master Brewers Association of the Americas.
10. Enari, T.M. and M. Linko. 1967. "Unmalted Barley in Brewing." MBAA Technical Quarterly 4, (3).
11. Fix, George and Laurie Fix. 1997. An Analysis of Brewing Techniques. Boulder, Colorado: Brewers Publications.
12. Geiger, K. 1972. "Brewing with Wheat Starch."MBAA Technical Quarterly 9 (4).
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14. Hobson, Derek. 1980. "Influence of Brewhouse and Raw Materials." Brewers' Guardian 109 (10).
15. Hough, J.S., et al. 1982. Malting and Brewing Science. Volume 1. London, England: Chapman-Hall, Ltd.
16. Hough, J.S. 1991. The Biotechnology of Brewing. London, England: Cambridge University Press.
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19. Kunze, Wolfgang. 1996. Technology Brewing and Malting, translated by Dr. Trevor Wainwright. Berlin, Germany: VLB Berlin.
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23. Mathes, F.E. 1957. "Normal Brewing Practices with the Use of Liquid Adjuncts." Technical Proceedings, 70th Annual Convention, MBAA Technical Quarterly 2 (11).
24. Moll, Manfred, ed. 1995. Beers and Coolers. New York, New York: Marcel Dekker, Inc.
25. O'Rourke, Timothy and David Pierpoint. 1994. "Developments in the Use of Brewing Adjuncts in Britain." Brewers' Guardian 123 (7).
26. O'Rourke, Timothy. 1999. "Adjuncts and Their Use in the Brewing Process." Brewers' Guardian 128 (3).
27. Richards, P.J. 1988. "Brewer's Liquid Adjuncts." Brewers' Guardian 117 (4).
28. Rooney, L.W. 1969. "Properties of Sorghum Grain and New Developments of Possible Significance to the Brewing Industry." MBAA Technical Quarterly 6 (4). 29. Ryder, David S. and Joseph Power. 1995. "Miscellaneous Ingredients in Aid of the Process." Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc.
30. Sfat, M.R. 1973. "Trends in Brewing Materials." MBAA Technical Quarterly 10 (4).
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32. Stewart, Graham G. 1995. "Adjuncts." Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc.
33. Stewart, Graham G. 2006. "Adjuncts." Handbook of Brewing, edited by Fergus G. Priest and Graham G. Stewart. Boca Raton, Florida: CRC Press, Taylor & Francis Group.
34. Vogel, E.H., Jr. "Rice as a Brewing Adjunct." Brewers Digest 25 (4), 1950.
35. Wainwright, T. 1971. "Biochemistry of Brewing." Modern Brewing Technology, edited by W.P.K. Findlay. Cleveland, Ohio: The Macmillan Press.
36. Wainwright, Trevor. 1993. "Using Sugar Adjuncts in Brewing." Brewers' Guardian 122 (12).
37. Wilson J. 1990. "Brewing Sugars - The Versatile Brewing Adjuncts." The Brewer 76 (906).

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