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THE LAURENCE BISHOP SILVER MEDAL INAUGURAL LECTURE THE IMPACT OF SCIENTIFIC MEASUREMENT ON THE BREWING PROCESS
Author(s) -
Whitear Anthony L.
Publication year - 1991
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1991.tb01053.x
Subject(s) - brewing , medal , fermentation , food science , pulp and paper industry , chemistry , engineering , art , art history
Laurence Bishop's contribution to the brewing industry over more than 50 years of research endeavour and committee activities is reviewed. Three research areas — prediction of extract, the effect of turbidity on yeast activity during fermentation and the development of a 3‐vessel fermentation system — are used to highlight his achievements. Five topics with which the author was intimately involved, three of which were connected with Laurence Bishop's own researches, are used to describe the author's activities. These concerned the assessment of beer foam, the prediction of beer stability, the assessment of the bittering value of hops, time course changes in the analytical characteristic of an ale fermentation and the use of fractional factorial designs to facilitate experimental programmes.