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Please follow us to the world of BrewingScience, a very interesting and fascinating subject, and take part in the international transfer of knowledge. All you need to know as a brewing scientist will be available to you 24/7.
All abstracts are available free of charge at the BrewingScience homepage.

Click on the "Login" button for access to the current contents of BrewingScience.

Guide for authors (revised 10 2020)

This gives procedures for preparing manuscripts for BrewingScience. In general, submissions have to be only in English.
(The complete procedures are available as a PDF file)


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)

News

Fachverlag Hans Carl, Nuremberg, Germany
4th BrewingScience Yeast Special - Call for papers

Please note: in the April 2022 issue of BrewingScience, we will focus on yeast once again. The 4th BrewingScience Yeast Special will be published on April 29, 2022. All researchers working in the field of brewing yeast research are invited to submit their scientific articles by Monday, 10 January, 2022, at the latest.

Please send your manuscripts to Junkersfeld@hanscarl.com. The author guidelines are available at www.brewingscience.de – "Authors". For further information on submission details please call Dr. Lydia Junkersfeld on +49(0)911 95285-58.


European Brewery Convention, Brussels, Belgium
Four new EBC Methods available

On 1 July 2021, the European Brewery Convention (EBC) and the American Society of Brewing Chemists (ASBC) published two international methods on Free Amino Nitrogen and β-glucans measurement in wort by automated discrete analysis and two new International Methods in microbiology developed over the past three years by experts on both sides of the Atlantic Ocean.
All Methods are available from Brewup for the EBC and from the ASBC website.

Two new International Methods on FAN and β-glucans measurement in wort
EBC Method 8.10.3 Free Amino Nitrogen in Wort by Automated Discrete Analysis (IM) - 2021 allows for the determination of the free amino nitrogen content in wort using photometric measurement of OPA (o-Phthaldialdehyde) and NAC (N-acetyl cysteine). The method is performed manually or automatically at a 340 nm wavelength at 37 °C temperature.
EBC Method 8.13.3 β-Glucan in Wort by Automated Discrete Analysis (IM) - 2021 allows for the determination of beta-glucan in wort samples.
Both methods have been tested through an International Collaborative Trials involving participants from the ASBC network in the United States and from the EBC network in Europe.
The two Methods available for sale on BrewUp and can be found respectively here (EBC Method 8.10.3 Free Amino Nitrogen in Wort by Automated Discrete Analysis (IM) - 2021) and here (EBC Method 8.13.3 β-Glucan in Wort by Automated Discrete Analysis (IM) - 2021).

Two new methods on Microbiology
EBC Method 3.5.3 Live Yeast Detection with FastOrange® Yeast Medium (IM) from 2021 allows the detection of yeast cells of all species including brewing yeast strains which are alive and have the capability to proliferate.
EBC Method 4.2.7.1 Dekkera (formerly Brettanomyces) Detection with FastOrange® Brett Medium (IM) from 2021 allows for the detection of super-attenuating Dekkera yeasts - formerly Brettanomyces - in brewery samples or within other yeasts on FastOrange® BRETT agar medium.
Both methods have been tested through an International Collaborative Trials involving participants from the ASBC network in the United States and from the EBC network in Europe.