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European farmhouse brewing yeasts form a distinct genetic group.

• Authors : Preiss R; Escarpment Laboratories, Guelph, ON, Canada.; Fletcher E

Subjects: Fermentation*; Europe ; Flavoring Agents/Flavoring Agents/Flavoring Agents/metabolism

• Source: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2024 Aug 02; Vol. 108 (1), pp. 430. Date of Electronic Publication: 2024 Aug 02.Publisher: Springer International Country of Publication: Germany NLM ID: 8406612 Publication Model: Electronic Cited Medium: Internet ISSN:

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Brewing with up to 40% unmalted oats ( Avena sativa) and sorghum ( Sorghum bicolor): a review.

• Authors : Schnitzenbaumer, Birgit¹; Arendt, Elke K.¹

Subjects: *OATS; *SORGHUM; *BREWINGEUROPE

• Source: Journal of the Institute of Brewing. Oct2014, Vol. 120 Issue 4, p315-330. 16p.

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Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.

• Authors : Olechno, Ewa¹ (AUTHOR); Puścion-Jakubik, Anna¹ (AUTHOR) ; Markiewicz-Żukowska, Renata¹ (AUTHOR)

Subjects: *INSTANT coffee; *COFFEE; *COFFEE groundsEUROPE

• Source: Molecules. 11/15/2020, Vol. 25 Issue 22, p5274-5274. 1p.

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Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods.

• Authors : Wolska, J.¹; Janda, Katarzyna¹ ; Jakubczyk, K.¹

Subjects: *ANTIOXIDANTS; *PHYSIOLOGICAL effects of coffee; *FLUORIDESEUROPE

• Source: Biological Trace Element Research. Oct2017, Vol. 179 Issue 2, p327-333. 7p.

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INVESTIGATION ON THE TECHNOLOGICAL PARAMETERS OF NEW EUROPEAN SPRING BREWING BARLEY VARIETIES, CROP 2005.

• Authors : Batchvarov, Valentin¹; Marinova, Gabriela¹; Krasteva, Antoaneta¹

• Source: Advances in Bulgarian Science. 2006, Vol. 4, p7-12. 6p.

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Regional brands produced beyond the region: An analysis of beer brands from recently closed breweries in Europe.

• Authors : Hasman, Jiří¹ (AUTHOR) ; Hána, David¹ (AUTHOR); Materna, Kryštof¹ (AUTHOR)

• Source: Moravian Geographical Reports. Sep2021, Vol. 29 Issue 3, p168-183. 16p.

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Quality Control of Malt: Turbidity Problems of Standard Worts Given by the Presence of Microbial Cells.

• Authors : Perretti, Giuseppe¹ ; Floridi, Simona¹; Turchetti, Benedetta²

• Source: Journal of the Institute of Brewing. 2011, Vol. 117 Issue 2, p212-216. 5p. 3 Black and White Photographs, 2 Charts, 1 Graph.

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Complex Ancestries of Lager-Brewing Hybrids Were Shaped by Standing Variation in the Wild Yeast Saccharomyces eubayanus.

• Authors : Peris D; Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America.; DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America.

Subjects: Genetic Variation* ; Phylogeny*; Beer/Beer/Beer/*microbiology

• Source: PLoS genetics [PLoS Genet] 2016 Jul 06; Vol. 12 (7), pp. e1006155. Date of Electronic Publication: 2016 Jul 06 (Print Publication: 2016).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101239074 Publication Model: eCollection Cited Medium: Internet

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Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay.

• Authors : Papadopoulou-Bouraoui, A.¹; Vrabcheva, T.²; Valzacchi, S.³

Subjects: *MYCOTOXINS; *BREWING; *BEEREUROPE

• Source: Food Additives & Contaminants. Jun2004, Vol. 21 Issue 6, p607-617. 11p.

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BIG PLANS BREWING.

• Authors : Graves, Brad

Subjects: CORPORATE growth; BUSINESS planning; BEER industryEUROPESTONE Brewing Co.

• Source: San Diego Business Journal; 10/4/2010, Vol. 31 Issue 40, p1-38, 2p

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