Items we have contributed to the literature.

Our bit of creative fun-our first example mock-up of a Wrap-around Beer can label!

Full scale figure available on this pdf-link

We have published a number of papers related to brewing and distilling - some of these items being peer reviewed.  Some of these publications will appear on this page.  Where copyright restricts us placing the items here we will provide reviews of the papers and indicate if pre-print or reprint copies might be available.

The globe, above, represents a new "logo" ^© associated with our new Newsletter - the "Alcohol Beverage Mosaic".  The first issue of this occasional newsletter appeared in May 2005. It will appear as a pdf link on this page shortly.  For now, though, printed copies (in full color) or E-mail pdf copies are available upon request: Contact us. [Some of the material on the web pages also appears in the newsletter.]

Click on icon  for "cool"  image of Mosaic newsletter title.

Table: The Alcohol Dilution Table

We have provided, as a pdf link, a copy of a table^© that many brewers and distillers have found useful since we first presented it. It is an expanded version of a table that appeared in the early distilling literature. The alcohol dilution table shows how to dilute production alcohol and alcoholic spirit beverages to defined final strengths. It can be used in the distillery or in the sensory laboratory for cutting the beverage to a more “sensory–acceptable” alcoholic strength. You may also request it in print form ( first time it has appeared in print form) and it also appears in the May 2005 issue of the newsletter and, furthermore, it is also available at the New Zealand Distillers Amphora Society web site http://www.amphora-society.com. Please note: always check the final diluted product for the final true alcoholic strength when legal requirements dictate.

New Paper: We have recently re-submitted a paper for publication and consequently have removed the posting to it from here. The paper is entitled, " Four Classical and Complementary Microbiological Media Useful Within the Fermentation Industry: 2 for Detecting Bacteria and 2 for Detecting Yeast" (by Gary Spedding) covers Lee's Multi-Differential Agar,  Hsu's Lactobacillus Pediococcus Medium,  Lin's Wild Yeast Medium and Lin's Cupric (Copper) Sulfate Medium. These four media have found much use in the brewing environment and would be useful for winery and distillery operations as well as for fuel ethanol plants. Check with us on the status of publication or for details on using any of the four listed media. DEC, 2006: WILL APPEAR IN YEAR END ISSUE OF MBAA Technical Quarterly.