Initiation of carbon dioxide liberation from beer and its gushing.
Kvasný průmysl, 2014 The article discusses the measurement of bottle weight changes after its opening followed by addition of a powder or solid materials in beer or electrolysis.
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
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Measuring consumers’ preferences for craft beer attributes through Best-Worst Scaling
Agricultural and Food Economics, 2020 The current paper investigates consumers’ consumption behavior and preferences for craft beer. More specifically, it uncovers consumers’ consumption habits and perception about craft beer, as well as their preferences for 13 beer attributes drawn from ...
Marco Lerro +2 more
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Occurrence of Pectinatus and Megasphaera in the major UK breweries [PDF]
, 2011 The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites.
Hill, Anne Elizabeth +2 more
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Nordic Journal of African Studies, 2015 Beer tourism is a growing dimension of culinary or food tourism. In terms of culinary tourism South Africa is traditionally associated with wine tourism. However, the country is experiencing the rise of beer tourism.
Christian M. Rogerson +1 more
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Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
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Calorie-Containing Recovery Drinks Increase Recreational Runners' Voluntary Energy and Carbohydrate Intake, with Minimal Impact on Fluid Recovery [PDF]
, 2019 This study assessed voluntary dietary intake when different beverages were provided within a recovery area following recreational exercise. Participants completed two 10-km runs 1 week apart. Immediately after the first run, “beer drinkers” (n = 54; mean
Barnes, Katelyn +7 more
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Kvasný průmysl, 2014 Beer is indisputably a healthy beverage. Its consumption brings to the consumer many benefits, especially refreshment and relaxation. Beer has a positive effect on digestion, and is a source of essential nutrients and micronutrients.
Jana OLŠOVSKÁ +3 more
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Stafford Beer in memoriam – ‘an argument of change’ three decades on. [PDF]
, 2005 Purpose This paper is written in memory of the late Stafford Beer. The paper engages with only one dimension of the whole man: Stafford Beer as the diagnostician and prognostician of the social conditions that he so keenly observed.
Thomas, Rod, van Zwanenberg, Nigel
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The production of alcohol free beers with citric acid cycle defect.
Kvasný průmysl, 2002 For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible ...
D. ŠMOGROVIČOVÁ +2 more
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Efficiency of traps in collecting selected Diptera families according to the used bait: Comparison of baits and mixtures in a field experiment [PDF]
, 2018 Traps made from PET bottles were used to assess the efficiency of four baits in terms of the number of individuals for selected Diptera families collecting in Eastern Slovak gardens in summer and autumn.
Demkova, Lenka +3 more
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