This publication is a highly respected journal focused on the science and technology of brewing, distilling, and related industries. The journal publishes original research articles, reviews, and technical notes covering aspects including raw materials (barley, hops, yeast), fermentation, brewing processes, quality control, and sensory evaluation. The interdisciplinary nature of the topics provides an outlet to a diverse audience interested in technical advancements, novel findings, and best practices relevant to brewing and fermentation.
Key areas covered in the journal include barley and malt science, hop chemistry and utilization, yeast physiology and fermentation technology, flavor chemistry and sensory analysis, brewing process optimization, and quality control and assurance. Indexed in databases such as CAS and Scopus, the journal targets brewing scientists, technologists, engineers, and other professionals involved in the production of beer, spirits, and other fermented beverages. A main goal of the publication is to enhance the understanding of raw materials, processes, and products that contribute to the creation of high-quality beer and other beverages.
Researchers and industry professionals are invited to submit articles that advance the knowledge and practice of brewing and distilling. By publishing innovative research and practical insights, the journal serves as an essential resource for the brewing and distilling community.