The Technical Quarterly is an online journal. It features both reviewed and nonreviewed papers covering wide technical aspects of brewing ingredients, the brewing process, brewing by-products, environmental considerations in breweries, beer packaging, and beer flavor and physical stability.
Executive and supervisory personnel in production, engineering, quality control, research, packaging and material handling, maintenance, and administration in brewing, malting, and associated industries utilize this essential resource. Membership in the MBAA is not a requirement for publication or subscription.
Full-text articles are now available from 1964 to present. These articles are available in the Portable Document Format (.pdf) and require the free Adobe Acrobat Reader for viewing. To download the latest version of this free software, click the logo below.
Open Access to the Technical Quarterly is provided for all MBAA members
Mission: provide technical and practical knowledge that assists the brewing industry to continuously improve product, procedures, and processes from raw materials through consumption by:
Executive and supervisory personnel in production, engineering, quality control, research, packaging and material handling, maintenance, and administration in brewing, malting, and associated industries utilize this essential resource. Membership in the MBAA is not a requirement for publication or subscription.
Full-text articles are now available from 1964 to present. These articles are available in the Portable Document Format (.pdf) and require the free Adobe Acrobat Reader for viewing. To download the latest version of this free software, click the logo below.
Open Access to the Technical Quarterly is provided for all MBAA members
MBAA Long Range Strategic Plan
Vision: to be a vibrant, highly respected global resource and network for passionate individuals and companies in the brewing industryMission: provide technical and practical knowledge that assists the brewing industry to continuously improve product, procedures, and processes from raw materials through consumption by:
- Providing professional development, education and support
- Identifying and communicating technical information and innovation
- Providing awareness of emerging issues
Goal I. Become a dynamic and global membership organization serving the brewing community
- Encourage broad participation
- Provide products and services of value to the membership
- Broaden membership base
- Be responsive to membership needs
- Recognize and support districts
- Develop image of MBAA as a vital and relevant professional organization
Goal II. Advocate the exchange of knowledge
- Identify emerging issues affecting the brewing industry
- Maximize opportunities for networking
Goal III. Create, assemble, interpret and/or disseminate information that is credible and beneficial
- Publish current news and information
- Facilitate communication and the exchange of information
- Publish in-depth books, CD's, and other tools
Goal IV. Provide valuable education opportunities
- Organize meetings and technical programs
- Provide workshops and short courses
- Offer on-line symposia
- Provide scholarships via a self-sustainable foundation
Goal V. Maintain a strong professional organization
- Maintain a healthy financial reserve
- Maintain effective governance and organizational structure
- Continuously plan and monitor, reassess strategies and services
- Promote a culture of volunteerism
- Promote a culture of cooperation and collaboration
- Maintain a flexible association that can quickly adapt to changes
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