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Beverage Science & Technology

 

foaming beer mug

 

Dr. Siebert has considerable industry experience with the science and technology of alcoholic beverages (beer, wine and coolers), carbonated and non-carbonated juice-based drinks, soft drinks and mineral water. He has worked with raw materials, production operations, process monitoring instrumentation, some aspects of packaging and evaluation of finished product quality, safety and stability. Dr. Siebert and co-workers showed that the stimulatory effect of particles on fermentation is caused by relief of CO2 supersaturation which in turn lessens yeast inhibition. They also showed that shearing forces developed in the disc centrifuges used to remove yeast from beer can produce small pieces of cell wall material that significantly impede clarification. Beer haze and foam are also studied.

 

brewery cellar diagram

 


Program Activities and Outputs

K.J. Siebert. 1984. Process, On-Stream, and Chromatographic Measurements in Brewing. In: Automated Stream Analysis for Process Control, Vol. 2, Manka D., Ed. Academic Press, New York: pp. 139-167. abstract

K.J. Siebert, D.S. Reid, P.H. Blum and D.W. Grabowski 1984. Assessment of filterability of beer and wort. Tech. Q. Master Brew. Assoc. Am. 21(3): 112-123. abstract

K.J. Siebert, P.H. Blum, T.J. Wisk, L.E. Stenroos and W.J. Anklam. 1986. The effect of trub (and other particles) on fermentation. Tech. Q. Master Brew. Assoc. Am. 23(2): 37-43. abstract

K.J. Siebert, L.E. Stenroos, D.S. Reid and D. Grabowski. 1987. Filtration difficulties resulting from damage to yeast during centrifugation. Tech. Q. Master Brew. Assoc. Am. 24(1): 1-8. abstract

T.J. Wisk and K.J. Siebert. 1987. Air ingress in packages sealed with crowns lined with polyvinyl chloride. J. Amer. Soc. Brew. Chem. 45(1): 14-18. abstract

K.J. Siebert & P.Y. Lynn. 1997. Mechanisms of beer colloidal stabilization. J. Amer. Soc. Brew. Chem. 55: 73-78. abstract.

K.J. Siebert & P.Y. Lynn. 1997. Mechanisms of adsorbent action in beverage stabilization. J. Agric. Food Chem. 45 (11): 4275-4280. abstract.

K.J. Siebert. 1999. The effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47 (2): 353-362. abstract

K.J. Siebert and P.Y. Lynn. 2000. Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice. J. Food Sci. 65 (8): 1386-1390. abstract

K.J. Siebert and P.Y. Lynn. 2003. The effects of alcohol and pH on protein-polyphenol haze intensity and particle size. J. Amer. Soc. Brew. Chem. 61 (2): 88-98. abstract

Siebert, K.J. 2005. Multivariate analysis of routine beer analysis results. J. Amer. Soc. Brew. Chem. 63 (3): 113-120. abstract

K.J. Siebert, Course Director, American Society of Brewing Chemists Short Course: Brewing Chemometrics, 2002, 2005.

Siebert K.J. Control systems: chemical analysis. In: Brewing: New Technologies, Bamforth C., Ed. Woodhead Publishing Ltd., Cambridge, UK, 2006, pp. 372-390. abstract

Siebert, K.J. and Lynn, P.Y. The effect of beer pH on colloidal stabilization with adsorbents. J. Amer. Soc. Brew. Chem. 65 (1): 52-58, 2007. abstract

Chiralertpong, A., Acree, T.E., Barnard, J. and Siebert K.J. Taste-odor integration in espresso coffee. Chemosensory Perception 1 (2): 147-152, 2008. abstract

Siebert, K.J. and Lynn, P.Y. On the mechanisms of adsorbent interactions with haze-active proteins and polyphenols. J. Amer. Soc. Brew. Chem. 66 (1): 48-54, 2008. abstract

Siebert K.J. Haze in Beverages. In: Advances in Food & Nutrition Research Vol. 57, Taylor, S., Ed. Elsevier, 2009, 53-86. abstract

Siebert K.J. The effect of beer pH on colloidal stability and stabilization – A review and recent findings. Tech. Q. Master Brew. Assoc. Am. 47 (2): 1-5, 2010. abstract

Siebert, K.J. Adventures in brewing science. Tech. Q. Master Brew. Assoc. Am. 49 (3): 87-98, 2012. abstract

T.E. Acree, K.J. Siebert, and G. Sacks, Cornell Course – Food Science 4300: Understanding Wine and Beer. Presented annually in Spring semester – course information

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