BrewingScience - Access to science 24/7

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All abstracts are available free of charge at the BrewingScience homepage.

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Guide for authors (revised 7 2021)

This gives procedures for preparing manuscripts for BrewingScience. In general, submissions have to be only in English.

SCImago Journal & Country Rank

Meetings & Events

Ludwig Narziss Award

Brief summary

  • Objective: This prize will be awarded to that BrewingScience publication in which the results are particularly relevant for application in the brewing industry (very broadly also including malting topics, hop processing, packaging...).
  • Candidates: All publications printed in a BrewingScience year's issues / yearbooks.
  • Organisation: Fachverlag Hans Carl, Nuremberg
  • Jury: The group of experts of BrewingScience can be viewed at www.brewingscience.de/index.php?tpl=experts.
  • Advisory board: The Editorial Board of BrewingScience (can be viewed at www.brewingscience.de/index.php?tpl=editorial_board) decides on the further procedure in the case of identical evaluations.
  • Prize money: The price is endowed with 2500 EUR.
  • Financing: Prize money will be financed from donations. Everyone interested can contribute.
  • Bank details of the Weihenstephan Jubilee Foundation: Bank fuer Kirche und Caritas eG, IBAN: DE59 4726 0307 0013 7656 00, BIC: GEN0DEM1BKC, Reference: Ludwig Narziss Award for Brewing Science (Upon request, we will issue a tax deductible receipt)


Sam Crauwels joins BrewingScience review panel

The scientific journal BrewingScience officially welcomes Sam Crauwels, Belgium, to its review panel.

After obtaining a master's degree in Engineering Technology / Biochemistry, Sam started his career in 2009 as research fellow at the Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) at Campus De Nayer, KU Leuven, Belgium. In 2011 he began working on his PhD thesis in the area of applied bio-informatics in microbial ecology (PME&BIM, KU Leuven), on phenotypically and genotypically characterizing the economically important yeast Brettanomyces bruxellensis.

As a post-doc (from 2015 on), Sam has been studying the microbial dynamics of wood-aged, spontaneously fermented traditional beers. Furthermore, since January 2020, he has been establishing a research group working on data-driven inferences about microbial ecological interactions in natural and man-made environments, including wood-aged beers and the microbial terroir of vineyards, as assistant professor at KU Leuven's Faculty of Engineering Technology, Group T Leuven campus.