The relative importance of temperature and time in the cold conditioning of beer

Journal of the American Society of Brewing Chemists

Volumn 62, Issue 2, 2004, Pages 75-78

  Miedl, Michaela ^a   Bamforth, Charles W ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Haze; Stabilization

Indexed keywords

EID: 1942421258     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

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2. Bamforth, C. W. Great brewing debates: Part 4 Does beer get better with ageing? Brew. Guard. 131(10):26-28, 2002.
3. Kolbach, P. The freezing point of beers. Wochenschr. Brau. 57:41-43, 49, 1940.
4. 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.
5. Tanaka, M., and Sakuma, S. Prediction of the formation of frozen beer precipitates. J. Am. Soc. Brew. Chem. 57:104-108, 1999.
6. Van Hook, A. Crystallization: Theory and Practice. Reinhold, New York, 1961.