Volume 106, Number 5, 2000

CAMBRIDGE PRIZE PAPER

VIEW ARTICLE
The Significance of Iso-α-Acids for Beer Quality - Cambridge Prize Paper
P. Hughes

RESEARCH PAPERS

VIEW ARTICLE
Raible-Test for Evaluation of Filtration Properties
K. Niemsch and Th. Heinrich

VIEW ARTICLE
Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky
K.-Y. M. Lee, A. Paterson and J. R. Piggott

VIEW ARTICLE
Malting of Sorghum: Further Studies on Factors Influencing α-Amylase Activity
J. A. N. Obeta, J. Okungbowa and L. I. Ezeogu

VIEW ARTICLE
Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance
H. Kaneda, K. Shinotsuka, T. Kobayakawa, S. Saito and Y. Okahata

VIEW ARTICLE
Primary Fermentation with Immobilised Yeast: Some Effects of Carrier Materials on the Flavour of the Beer
I. Virkajärvi and N. Pohjala

VIEW ARTICLE
Evaluation of Light Scattering and Autofluorescent Properties of Brewer's Worts for Flow Cytometric Analysis of Yeast Viability
A. Boyd, P. Attfield and D. Veal

These documents are provided compliments of the Institute of Brewing and Distilling as part of the Journal of the Institute of Brewing Archive Project.

Historical articles from 1895 onwards are available from the Journal of the Institute of Brewing website.

To learn more about the Institute of Brewing and Distilling, please visit www.ibd.org.uk