Results 301 to 310 of about 159,440 (339)
Review on Recent Advances and Novel Approaches in Milling and Mashing. [PDF]
Compr Rev Food Sci Food SafLaus A, Zarnkow M, Gastl M, Jacob F.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Devils Backbone Brewing, LLC: An Idea Brews
Darden Business Publishing Cases, 2018This case is used in Darden's required first-year course, “Strategic Thinking and Action.”In 2015, Steve and Heidi Crandall, the founders of Devils Backbone Brewing, LLC (DBB), were looking back on eight years of unanticipated success and significant growth. DBB had created a destination, a brand, and beer that drew people from all over, and it was the
Gregory B. Fairchild, Casey Floyd
openaire +1 more source
IEEE Spectrum, 2009
Imagine filling up your car?s tank with cheap ethanol from your very own backyard refinery. All you?d have to do is feed the machine with?sugar. Sweet!
openaire +1 more source
Imagine filling up your car?s tank with cheap ethanol from your very own backyard refinery. All you?d have to do is feed the machine with?sugar. Sweet!
openaire +1 more source
Lipids in Brewing and Brewing Materials
Proceedings. Annual meeting - American Society of Brewing Chemists, 1963(1963). Lipids in Brewing and Brewing Materials. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 21, Proceedings of the Annual Meeting 1963, pp. 104-110.
Paul R. Witt, Allan Burdick II
openaire +1 more source
Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences, 1983
When the Royal Society of Edinburgh was founded, the art of beer brewing had already been practised for well ov,er five thousand years, initially in Mesopotamia, then in Egypt and, for the last two millennia, in Continental Europe and in Britain. The procedures used were —and still are —essentially simple.
openaire +1 more source
When the Royal Society of Edinburgh was founded, the art of beer brewing had already been practised for well ov,er five thousand years, initially in Mesopotamia, then in Egypt and, for the last two millennia, in Continental Europe and in Britain. The procedures used were —and still are —essentially simple.
openaire +1 more source
Proceedings of the 4th International Symposium on Pervasive Displays, 2015
We describe the design and implementation of Public Brewing -- an interactive media facade at a local brewpub. The aim of the project was to create an interactive installation that allows people to experience the beer brewing process in an entertaining yet technically correct way.
D. Drochtert +6 more
openaire +1 more source
We describe the design and implementation of Public Brewing -- an interactive media facade at a local brewpub. The aim of the project was to create an interactive installation that allows people to experience the beer brewing process in an entertaining yet technically correct way.
D. Drochtert +6 more
openaire +1 more source
2015
The concept of brewing science is very recent when compared with the history of beer. It began with the microscopic observations of Louis Pasteur and evolved through the last century with improvements in engineering, microbiology, and instrumental analysis.
Pires, Eduardo J., Brányik, Tomáš
openaire +2 more sources
The concept of brewing science is very recent when compared with the history of beer. It began with the microscopic observations of Louis Pasteur and evolved through the last century with improvements in engineering, microbiology, and instrumental analysis.
Pires, Eduardo J., Brányik, Tomáš
openaire +2 more sources
1999
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade.
openaire +1 more source
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade.
openaire +1 more source