About this Journal

The #1 journal in Brewing Science

As of January 2023, the Journal of the Institute of Brewing will no longer be published by Wiley. More information can be found on the new publisher’s website: https://www.ibd.org.uk/resources/ibd-publications/journal-of-the-institute-of-brewing/

Articles

Editorial
full access

Reflections

  •  136-137
  •  8 November 2022
Research article
Open access

Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky

Martine Esteban-Decloux, N’Guessan Charles Romaric Tano, Hervé Grangeon, 
  •  171-187
  •  26 October 2022
Research article
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The effect of barley infected with xylanase‐producing filamentous fungi on premature yeast flocculation

Ying Xie, Guolin Cai, Minwei Xu, Bingxin Han, Cun Li, Jian Lu, 
  •  162-170
  •  9 September 2022
Research article
full access

Optimisation of alkaline extraction of protein from brewer’s spent grain

Freja Karlsen, Ivar Lund, Peter V. Skov, 
  •  150-161
  •  7 September 2022
Research article
Open access

The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer

Klaas Reglitz, Michael Féchir, Veronika Mall, Jens Voigt, Martin Steinhaus, 
  •  138-149
  •  2 September 2022
More articles

The top three most cited articles based on citations during 2016-2018, according to CrossRef

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Brewers' spent grain: a review with an emphasis on food and health

Kieran M. Lynch, Eric J. Steffen, Elke K. Arendt, 
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Flavour‐active volatile compounds in beer: production, regulation and control

Ademola O. Olaniran, Lettisha Hiralal, Mduduzi P. Mokoena, Balakrishna Pillay, 
free access

Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles

Glen Fox, 
More articles

The top three most downloaded articles during 2016-2018, according to CrossRef

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Brewers' spent grain: a review with an emphasis on food and health

Kieran M. Lynch, Eric J. Steffen, Elke K. Arendt, 
free access

A review of malting and malt processing for whisky distillation

George N. Bathgate, 
free access

Vodka production from potato (Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates

Aline Galvão Tavares Menezes, Evandro Galvão Tavares Menezes, José Guilherme Lembi Ferreira Alves, Lucas Ferreira Rodrigues, Maria das Graças Cardoso, 

The top three articles with the most social media mentions in the last three months.

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Draught beer hygiene: a survey of on‐trade quality

James R. Mallett, David E. Quain, 
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Humulus lupulus – a story that begs to be told. A review

Cynthia Almaguer, Christina Schönberger, Martina Gastl, Elke K. Arendt, Thomas Becker, 
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Saccharomyces cerevisiae associated with the spontaneous fermentation of tequila agave juice

A. Aldrete-Tapia, R. Martínez-Peniche, D. Miranda-Castilleja, M. Hernández-Iturriaga, 

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