Volume 108 Number 4, 2002

THE HORACE TABBERER BROWN MEMORIAL LECTURE

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Malt Modification - A Century Of Evolving Views
Dennis E. Briggs

RESEARCH PAPERS

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The Impact of Lightstruck and Stale Character in Beers on their Perceived Quality: A Consumer Study
W.H. Stephenson and C.W. Bamforth

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Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains
Tomáš Brányik, António Vicente, José Machado Cruz and José Teixeira

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A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities
J. E. Holmberg, J. J. Hämäläinen, P. Reinikainen and J. Olkku

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The Loss of Hydrophobic Polypeptides during Fermentation and Conditioning of High Gravity and Low Gravity Brewed Beer
S.E. Brey, J.H. Bryce and G.G. Stewart

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Partial Purification of Acetic Acid Esterase from Malted Barley
F.J. Humberstone and D.E. Briggs

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Partial Purification of Ferulic Acid Esterase from Malted Barley
F.J. Humberstone and D.E. Briggs

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Application of Fuzzy Logic and Near Infrared Spectroscopy for Malt Quality Evaluation
J. P. Nielsen, R. Bro, J. Larsen and L. Munck

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The Composting of Brewery Sludge
C. Stocks, A.J. Barker and S. Guy

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Investigations into the Use of Copper and Other Metals as Indicators for the Authenticity of Scotch Whiskies
T. Adam, E. Duthie and J. Feldmann

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Mashing Studies with Unmalted Sorghum and Malted Barley
Declan L. Goode, Catherine Halbert and Elke K. Arendt

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Fermentation Studies on the Traditional Russian Drink "Sourish Shchi"
A.V. Dankovtsev, S.V. Vostrikov and N.S. Markina