Deutsch
English
- F. Krebs, M. Zarnkow, F. Endres, "Investigation of beer foam with X-ray photoelectronspectroscopy: first insights", BrewingScience, Volume 78 - Number 1/2 (2025), pages 12 - 16
- B. Fritzsche, A. Prowald, L. Brass, M. Zarnkow, F. Endres, "Mashing Isothermally at High Temperature Compared to Infusion Mashing for the Production of Full-Bodied, Alcohol-Reduced Beer", Journal of the American Society of Brewing Chemists, The Science of Beer, Volume 83, 2025 - Issue 1, pages 69-79, open access, available here
- F. Endres, A. Prowald, M. Hutzler, M. Zarnkow, "Hop Creep Effect - Latest findings from research", Brauindustrie 2 (2023) 13-16
- F. Endres, "Isothermal mashing at 72°C and above to brew reduced-alcohol beer", lecture Studiedag Brouwerij - Mouterij (Symposium Brewing - Malting), 02.12.2022 in Gent, link to the organizer
- A. Laus, F. Endres, M. Hutzler, M. Zarnkow, F. Jacob, "Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges", Food and Bioprocess Technology (2022), pages 2294–2312, open acces, available here
- F. Endres, A. Prowald, U. E. A. Fittschen, S. Hampel, S. Oppermann, F. Jacob, M. Hutzler, A. Laus, Y. Methner, M. Zarnkow,"Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems", European Food Research and Technology (2022) 248, pages1457–1468, manuscript ID EFRT-22-0018 (D-SW-01), open access, available here
- Y. Methner, M. Hutzler, M. Zarnkow, A. Prowald, F. Endres, F. Jacob, "Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles", Journal of the American Society of Brewing Chemists (2022), manuscript JASBC-2021-0073R1, Volume 80, Issue 4, p. 341-355, open access, available here
- F. Endres, A. Prowald, S. Oppermann, "Isothermal mashing: The answer to brewing reduced-alcohol beer", BRAUWELT INTERNATIONAL 2021/IV, p. 204 - 207
- F. Endres, A. Prowald, U.E.A. Fittschen, S. Hampel, S. Oppermann, F. Jacob, M. Zarnkow, M. Hutzler, Y. Methner, A. Laus, "Comparative isothermal mashing at 72 °C", BRAUWELT 9-10 (2021) 223
- F. Endres, A. Prowald, S. Oppermann, "Producing alcohol-reduced beers? Simply mash isothermally", BRAUWELT 42 (2020) 1098
- F. Endres, A. Prowald, M. Hutzler, C. Pfeil, " A look into the past: Analysis of a Clausbräu Doppelbock from 1977", BRAUWELT 20 (2020) 534
- F. Endres, A. Prowald, X. Guo, "Bittering analysis with isooctane and an ionic liquid", BRAUWELT 27 (2020) 73