Malting, Brewing and Beer
A section of Beverages (ISSN 2306-5710).
Section Information
The process of brewing beer is complex, a unique mix of art and science that consists of a number of key stages. The nature of beer is derived from two separated processes that have been used to make this beverage for thousands of years: malting and brewing.
The aim of this section is to focus on the malting and brewing processes, considering the use of traditional and alternative raw materials, conventional and non-conventional technologies, microorganisms, innovative processes, and emerging technologies to control and improve the production of beer.
The scope of this section includes:
- Composition of non-malted cereals, malt, hop, wort, and beer;
- Non-traditional brewing raw materials;
- Malting, mashing, fermentation, and maturation processes;
- Traditional and non-traditional microorganisms (yeast and bacteria species);
- Microbiological, colloidal, and sensory stability of beer;
- Beer flavour and beer quality;
- Engineering and good hygiene and production practice;
- Analytical methods applied for malting and brewing control;
- Brewing and malting wastes and by-products;
- Process control in brewing and malting technology;
- Sensory analysis of beer and raw materials;
- Development of new technologies and products;
- Energetic and material sustainability in brewing and malting.
Editorial Board
Special Issues
Following special issues within this section are currently open for submissions:
- Featured Papers in Malting, Brewing and Beer Section—2nd Edition (Deadline: 15 May 2024)
- Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality (Deadline: 5 September 2024)
