About the Journal
This is the 130th year of publication of the Journal of the Institute of Brewing. The journal publishes original papers and reviews on the science and technology of malting, brewing, fermentation, quality and distilling/maturation. As of 2023, the Journal is open access, without any fees or page charges.
The scope of the Journal are studies on beer, wine and spirits made from cereals. Manuscripts (MS) on cider may also be submitted as they have been since 1911. Manuscripts on fruit-based wines and spirits are outside the scope of the Journal.
Authors should scrupulously apply the 'instructions to authors' to their MS. Submission is via ScholarOne. Manuscripts that ignore the instructions to authors will be rejected.
Submissions are initially assessed by the EiC to determine suitability for consideration of publication in the Journal. Manuscripts are peer reviewed by (typically) two anonymous reviewers who are experts in the appropriate field.
Current Issue
early view - two papers to come!
'Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alchoholic beers; ' by Rachon et al has been downloaded > 400 times since October 2024
