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Barley Malts
References
1. Adamic, E. B. "Barley and Malting." The Practical Brewer, edited by H. M. Broderick. Madison, Wisconsin: Master Brewers Association of the Americas, 1977.
2. Axcell, B., D. Jankovsky and P. Morrall. "Malt Specifications." MBAA Technical Quarterly 21 (3), 1984.
3. Bamforth, C. W. and A. H. P. Barclay. "Malting Technology and the Use of Malt." Barley: Chemistry and Technology, edited by A. W. MacGregor and R. S. Bhatty. St. Paul, Minnesota: American Association of Cereal Chemists, 1993.
4. Basler, Jim. Personal Communication. Briess Malting Company, Inc., 1999.
5. Bemment, D. W. "Specialty Malts." The Brewer 71 (854), 1985.
6. Burger, W. C. and D. E. Laberge. "Malting and Brewing Quality." Barley, edited by D. C. Rasmusson. Madison, Wisconsin: American Society of Agronomy, 1985.
7. De Clerck, Jean. A Textbook of Brewing. Vol. 1. Translated by K. Barton-Wright. London: Chapman-Hall, Ltd., 1957.
8. Fix, George J. Principles of Brewing Science. Boulder, Colorado: Brewers Publications, 1989.
9. Fix, George J. "Belgian Malts: Some Practical Observations." Brewing Techniques 1 (1), 1993.
10. Fix, George and Laurie Fix. An Analysis of Brewing Techniques. Boulder, Colorado: Brewers Publications, 1997.
11. Freeman, Peter L. "Barley and Malting." The Practical Brewer, edited by John T. McCabe. Wauwatosa Wisconsin: Master Brewers Association of the Americas, 1999.
12. Gruber, Mary Anne. "Inspecting Your Malt." The New Brewer 11 (2), 1994.
13. Gruber, Mary Anne and Jerrold Hilton. "Malt and Hops Primer." The New Brewer 12 (6), 1995.
14. Hobson, Derek. "Influence of Brewhouse and Raw Materials." Brewers’ Guardian 109 (10), 1980.
15. Hough, J. S. et al. Malting and Brewing Science. Vol. 2. London, England: Chapman-Hall, Ltd., 1982.
16. Jupp, D. H. "Coloured Malts." The Brewer 80 (961), 1994.
17. Kendall, N. T. "Barley and Malt." Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc., 1995.
18. Klimovitz, Raymond J. "Is This the Malt You Ordered." Quality Brewing Share the Experience, Brewery Operations, Vol. 9, edited by Virginia Thomas. Transcripts from the 1992 National Microbrewers Conference. Boulder, Colorado: Brewers Publications.
19. Kunze, Wolfgang. Technology Brewing and Malting, Translated by Dr. Trevor Wainwright. Berlin, Germany: VLB Berlin, 1996.
20. Lewis, Michael J. and Tom W. Young. Brewing. London, England: Chapman & Hall, 1995.
21. Mallet, John. "Small Brewers and Malt." The New Brewer 11 (2), 1994.
22. Moll, Manfred, ed. Beers and Coolers. New York, New York: Marcel Dekker, Inc., 1995.
23. Noonan, Gregory J. New Brewing Lager Beer. Boulder, Colorado: Brewers Publications, 1996.
24. Noonan, Gregory J. "Understanding Malt Analysis Sheets – How to Become Fluent in Malt Analysis Interpretation." The 1997 Brewer’s Market Guide. Eugene, Oregon: Brewing Techniques Magazine, 1997.
25. O’Rourke, Timothy. "Making the Most of Your Malt." The New Brewer 11 (2), 1994.
26. O’Rourke, Timothy. "Barley and Malting (part 1)." Brewers’ Guardian 128 (1), 1999.
27. O’Rourke, Timothy. "Barley and Malting (part 2)." Brewers’ Guardian 128 (2), 1999.
28. Pfisterer, Egbert and Robert Gentry. "Improving Brewing Material Yield and Efficiency." The New Brewer 16 (1), 1999.
29. Rhodes, Christine P. and Pamela B. Lappies, eds. The Encyclopedia of Beer. New York, New York: Henry Holt and Company, 1995.
30. Schwarz, Paul and Richard Horsley. "A Comparison of North American Two-Row and Six-Row Malting Barley." Brewing Techniques 4 (6), 1996.
31. Sherwood, Sonja, ed. "World of Malts – A Survey of the Lingua Franca of Brewing." The 1997 Brewer’s Market Guide. Eugene, Oregon: New Wine Press, 1997.
32. Steele, Todd. "Shredding the Wheat Myths – Beer Made from 100% Wheat." Brewing Techniques 5 (6), 1997.
33. Stewart, G. G. and I. Russell. "Modern Brewing Biotechnology." Food and Beverage Products, edited by Murray Moo-Young. Oxford, England: Pergamon, 1985.
34. Thomas, David and Geoffrey Palmer. "Malt." The New Brewer 11 (2), 1994.
35. Wilson, W. W. "Production and Marketing in the United States and Canada." Barley, edited by D. C. Rasmusson. Madison, Wisconsin: American Society of Agronomy, 1985.
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