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GGStewart Associates

Alcohol Technology Consultants
   
 

Journalistic Interests

and Publications

    
   
Books
 

 

Co-author with I. Russell

Published by The Institute of Brewing and Distilling, London, in 2009.

Series III

Brewer's Yeast, 2nd edition

 
     

Co-editor with F.G.Priest.

Published in 2006 by Taylor and Francis.

Author of Chapter 6, Adjuncts and

Chapter 19, Beer Stability

 

  
     
 

 

 

Co-editor with I. Russell and C.W. Bamforth.

Published by Academic Press in 2003. 

 

 
     
 

Worldwide Distilled Spirits Conference,

Production, Technology and Innovation

Published by Nottingham University Press in 2005

Co-editor with J.H. Bryce and J.R. Piggott

 

  
   

 

Distilled Spirits, Tradition and Innovation

ICBD

Published in 2003

Nottingham University Press

Co-editor with J.H. Bryce

 

 

Co-author with Gary Slapack and Inge Russell.

Published in 1987 by CRC Press, Boca Raton, Florida.

 

  
 

Co-editor with D.R. Berry and I. Russell.

 Published in 1987 by Paston Press, Loddon, Norfolk.

Co-Author of Chapters 3 and 9

 

 

Co-editor with R.R. Hiebsch, R.D. Klein and I. Russell.

Also Co-Author

Volumes 1, 2, and 3.

Published in 1985 by CRC Press, Boca Raton, Florida.

 

 

  
     
 

 

Current Developments in Yeast Research

Published 1980 by Pergamon Press Canada Ltd

Co-editor with I. Russell

Co-author of Papers 2, 3, 20 and 28

 
     

 

 

 

 

Brewing Intensification

Published in 2014 by American Society of Brewing Chemists

Author

 

 

  
     
 

Co-editor with I. Russell   

Published by Academic Press in 2014     

Co-author of Chapters 1, 7 and 16   

 
Journal involvement
CRITICAL REVIEWS IN BIOTECHNOLOGY

Co-editor (with Inge Russell)

Contributor

  
 

JOURNAL OF THE INSTITUTE OF BREWING

Editorial Board.

Contributor

MASTER BREWERS ASSOCIATION OF THE AMERICAS

Technical Quarterly

Editorial Board (Chairman of the Board 2003-2007).

Contributor

  
 

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Editorial Board (1996 – 2007).

Contributor
 

 

 

    

Some Recent Publications

  
Meidl, M., Cornfine, S., Leiper, K.A., Shepherd, M. and Stewart, G.G. 2007.  Low-temperature processing of wheat for bioethanol production. Journal of the American Society of Brewing Chemists, 65, 183-196.  
Stewart, G.G. 2008.  Esters - the most important group of flavour-active compounds in alcoholic beverages.  In Distilled Spirits. Production, Technology and Innovation.  Bryce, J.H., Piggott, J.R. and Stewart, G.G. (eds.). Pub. by Nottingham University Press, Nottingham UK. pp. 243-250.  
Stewart, G.G. 2009.  The Horace Brown Medal Lecture - Forty years of brewing research.  Journal of the Institute of Brewing, 115, 3-29.  
Lekkas, C., Hill, A.E., Taidi, B., Hodgson, J. and Stewart, G.G. 2009.  The role of small peptides in brewing fermentations.  Journal of the Institute of Brewing, 115, 134-139.  
Stewart, G.G. and Priest, F.G. 2010.  Beer shelf-life and stability.  In Food and Beverage Shelf Life and Stability.  Kilcast, D. and Subraman. P. (eds) Pub. by Woodhead Publishing Limited. pp. 256-303.  
Stewart, G.G. 2010. High gravity brewing and distilling - Past experiences and future prospects. Journal of the American Society of Brewing Chemists, 68, 1-9.  
Bamforth, C.W. and Stewart, G.G. 2011.  Brewing - its evolution from a craft into a technology. Biologist. 57, 139-147.  
Chlup, P.H. and Stewart, G.G. 2011.  Centrifuges in brewing. Master Brewers Association of the Americas, Technical Quarterly, 48, 46-50.  
Meidl, M., Rogers, P., G.L. Clarke, F.M. and Stewart, G.G., 2011, The peroxide challenge test: A novel method for holistic time measurement of beer flavour stability.  Journal of the Institute of Brewing., 117, 166-175.  
Stewart, G.G. 2012.  Biochemistry of brewing.  In Biochemistry of Foods.  Eskin, N.A.M. and Shahidi, N. (eds) Pub. by Elsevier, New York, pp. 291-318.  
Stewart, G.G. and Murray, J.P. 2012.  Brewing intensification - successes and failures,  Master Brewers Association of the Americas, Technical Quarterly, 49, 111-120.  
Stewart, G.G., Hill, A. and Lekkas, C. 2013. Wort FAN - Its characteristics and importance during fermentation. Journal of the American Society for Brewing Chemists, 71, 179-185.   
Stewart, G.G., 2013.  A few personal thoughts on education. Brewer & Distiller International 9, 52.  
Stewart, G.G., Hill, A. E.. and  Russell, I, 2013. 125th Anniversary Review - Developments in brewing and distilling yeast strains. Journal of the Institute of Brewing, 119, 202-220.   

Lekkas, C., Hill, A.E. and Stewart, G.G. 2014. Extraction of FAN from malting barley during malting and mashing.  Journal of the American Society for Brewing Chemists, 72, 6-11.

  

Stewart, G.G. 2014. Yeast mitochondria – Their influence on brewer’s yeast fermentation and medical research. Master Brewers Association of the Americas. Technical Quarterly, 51, 3-11.

  

Stewart, G.G. 2014. Saccharomyces. In: Encyclopedia of Food Microbiology, 2nd Edition, Catt, C. and Tortorello, M-L. (eds.), Pub. by Elsevier, Oxford, UK. Vol. 3, pp, 297- 315.

  

Stewart, G.G., 2014, The concept of nature – nurture applied to brewer’s yeast and wort fermentations. Master Brewers Association of the Americas. Technical Quarterly, 51, 69-80.

  

Stewart, G.G. 2014. Charlie Bamforth – The Institute’s new president. Brewer & Distiller International, 10(7), 36 – 38.

  
Stewart, G.G. 2014. Yeast mitochondria - Their influence on brewer's yeast fermentation and medical research. Master Brewers Association of the Americas Technical Quarterly, 51, 3-11.  

Stewart, G.G. 2014, Industrial uses of yeast – brewing and distilling. American Society of Microbiology -  Virtual Speaker Program.

  

Stewart, G.G.  2015, BEERS/Raw materials and wort production.  In: Encyclopedia of Health and Food. Caballero, B., Finglas, P. and Toldra, F. (eds.), Pub. by Elsevier, Oxford, UK. Chapter 58, pp. 355-363.

 

Stewart, G.G. 2015, Seduced by yeast  Journal of the American Society of Brewing Chemists, 73, 1-21.

  

Stewart, G.G. 2015. Yeast quality assessment management and culture maintenance. In: Brewing Microbiology; Design and Technology Applications for Spoilage Management, Sensory Quality  and Waste Vaporisation.  A. E. Hill (ed.). Pub. by Elsevier Woodhead, Oxford, UK. Chapter 2, pp. 11-29.

  
Stewart, G.G. 2016,  Adjuncts. In: Brewing Materials and Processes : A Practical Approach to Beer Excellence.  Bamforth, C.W. (ed.), Pub. by Elsevier, Oxford, UK. Chapter 3, pp. 000-000 – in press.