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​Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods

By |May 10th, 2018|Categories: Craft Breweries|

​Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation

Avazyme’s Research Scientist, Jacob Edwards, featured in the Master Brewers Association of the Americas

By |May 10th, 2018|Categories: Avazyme|

Photo found in “News & Events” in Photo Categories for Website CONGRATULATIONS to Avazyme’s Research Scientist, Jacob Edwards, featured in the Master Brewers Association of the Americas “Technical Quarterly” Vol 55, no.1. 2018 as author of “Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process

AVAZYME, represented by CEO & President, Volker Bornemann, was an invited Panelist member for the Chatham County Industrial Hemp Workshop in Pittsboro, NC

By |March 19th, 2018|Categories: Industrial Hemp|

AVAZYME, represented by CEO & President, Volker Bornemann, was an invited Panelist member for the Chatham County Industrial Hemp Workshop in Pittsboro, NC, held on March 19th, 2018. Topics that were addressed: Current Regulations for Industrial Hemp Production in North Carolina; Frequently Asked Questions about Hemp: Program Requirements, Application Process,

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