Ludwig Narziß Award for brewing science

The Ludwig Narziß Award was created by the publishing house Fachverlag Hans Carl and the Weihenstephan Jubilumsstiftung 1905 im Verband ehemaliger Weihenstephaner der Brauerabteilung e.V. in recognition of publications in BrewingScience issues that represent a symbiosis of scientific work and practical relevance. No wonder, as the eponym is none other than Prof. Ludwig Narziß, the paragon of close interlinkage between science and practical application.

The award is designed to formally recognize one BrewingScience publication in which the results are particularly relevant for application in the brewing industry (in the broadest sense, including topics in malting, hop processing, packaging, etc.).

All articles which appear in the online journal BrewingScience or the yearbook within one publication year are considered as entries.

As a rule, the scientific articles are sent for peer review to three evaluators who are experts in their fields. They therefore possess a deep and extensive understanding of the topic in question. The articles are reviewed and scored using a rating scale ranging from 0 (least relevant for brewing practice) to 5 (most relevant for brewing practice) based on their relevance and applicability in brewing.

A mean score is calculated for each entry, which is used to sort the entries on the basis of their scores. Only the author(s) of the single article receiving the highest score will be announced. The editorial board of the BrewingScience adjudicates in cases of articles receiving identical scores or for the resolution of disputes regarding further procedures.

The monetary sum of the award is 2500 EUR. The award will be financed through donations. All interested parties are allowed to make a donation.

For further questions please contact Dr Lydia Junkersfeld: junkersfeld@hanscarl.com

Previous award winners

2024: Adrian Forster, Florian Schüll and Andreas Gahr: "The Impact of diseases on the quality of hops for use in brewing beer"; BrewingScience, 76 (November/December 2023), pp. 133-146. (doi.org/10.23763/BrSc23-10forster).

2023: Carsten Zufall, Laura De Oliveira, Isabella Mendoza and Carlos de Lima: "The impact of long-term pitching yeast storage on viability and fermentation performance"; BrewingScience, 75 (September/October 2022), pp. 92-97. (doi.org/10.23763/BrSc22-12zufall).

2022: Michael Fchir, Thomas Kraus-Weyermann and Jens Voigt: "Identification of marker volatiles in malt to predict malt-derived aroma properties of bottom-fermented beers"; BrewingScience, 74 (January/February 2021), pp. 17-26. (doi.org/10.23763/BrSc21-01fechir).

2021: Andreas Gahr, Adrian Forster, Florian Schüll, Sabine Faltermaier and Florian Kellerer: "The Stability of Bitter Substances in Beer During the Ageing Process"; BrewingScience, 73 (November/December 2020), pp. 149-157. (doi.org/10.23763/BrSc20-20gahr).

2020: Sandro Cocuzza, Martin Zarnkow, Alexander Stallforth, Frank Peifer and Fritz Jacob: "The impact of dry hopping on selected physical and chemical attributes of beer"; BrewingScience, 72 (May/June 2019), pp. 118-124. (doi.org/10.23763/BrSc19-13cocuzza).

2019: Peter Michael Bandelt Riess, Jrg Engstle and Petra Frst: "Characterizing the Filtration Behavior of Hop Particles for Efficient Dry Hopping Methods"; BrewingScience, 71 (September/October 2018), pp. 74-80. (doi.org/10.23763/BrSc18-16bandelt).

2018: Robert Riedl, Paula Goderbauer, Fritz Jacob, Mathias Hutzler and Andreas Brandl: "Bavarian Wheat Beer, an Example of a Special Microbe Habitat Cultivation, Detection, Biofilm Formation, Characterization of Selected Lactic Acid Bacteria Hygiene Indicators and Spoilers"; BrewingScience, 70 (January/February 2017), pp. 39-50. (doi: 10.23763/BrSc17-04riedl).

2017: Philip C. Wietstock, Thomas Kunz und Frank-Jrgen Methner: "Influence of Hopping Technology on Oxidative Stability and Staling-Related Carbonyls in Pale Lager Beer" (BrewingScience 69 (2016), no. 11/12, pp. 73-84) (doi:10.23763/BrSc16-12wietstock).

2016: Konrad Mller-Auffermann, Alirio Caldera, Fritz Jacob and Mathias Hutzler: "Characterization of Different Bottom Fermenting Saccharomyces pastorianus Brewing Yeast Strains", BrewingScience - Monatsschrift fr Brauwissenschaft, 68 (March/April 2015), pp. 46-57 (doi:10.23763/BrSc15-01mueller-auffermann).

2015: Dr. Adrian Forster and Andreas Gahr: "A Comparison of the Analytical and Brewing Characteristics of Cascade and Comet Hop Varieties as Grown in Yakima (USA) and Hallertau (Germany)", BrewingScience - Monatsschrift fr Brauwissenschaft, 67 (November/December 2014), pp. 137-148 (doi:10.23763/BrSc14-31forster).