About the Journal
This is the 132nd 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.
Issues of the Journal from 2023 can be found in the 'Archives' (above). Issues published between 1895-2022 are here.
The scope of the Journal includes studies on beer, wine and spirits made from 'grasses' (the Poaceae family includes cereals and sugarcane). 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
issue in preparation - one paper to come!
'The microbiological quality of draught no- and low-alcohol beers' by Roselli et al has been read > 600 times since February 2025.
