About the Journal
The Chartered Institute of Brewers and Distillers (CIBD) can trace its roots back to 1886 with the formation by brewing scientists in Burton-on-Trent of the Laboratory Club. Around 1895, the Institute of Brewing was formed and then in 2001 - on merging with the Brewers Guild - the Institute and Guild of Brewing. In 2005, the organisation became the Institute of Brewing and Distilling and in 2025, the Chartered Institute of Brewers and Distillers.
The CIBD is based in London and is a global organisation for the malting, brewing and distilling industries providing education, training and a raft of qualifications from "Foundation' to 'Master' level in malting, brewing, distilling, packaging and cider manufacture.
The Journal of the Institute of Brewing (JiB) was first published in 1895.
The Journal is an extraordinary resource of publications on the science and technology of brewing, distilling, raw materials and by-products. In 2023, the CIBD replaced Wiley as the publisher of JIB with volume 129 onwards published here.
Papers and reviews in first 128 volumes of the Journal can be searched for and downloaded as pdfs from here.
JIB metrics - Impact Factor, CiteScore, KPIs and the '1000+ club'
Between 2020-25, 22% of submitted manuscripts were accepted for publication. In 2024, the Clarivate Analytics Journal Impact Factor (2022/23) was 2.0 and the Scopus CiteScore was 4.8 (2021/24). The 'history' for both metrics is below.
KPIs - from submission to publication (updated with each issue)
129/1-4, 130/1-4 and 131/1-4 represent the consolidated metrics for the 16 papers published annually in 2023/24 and 25. 132/1/2/3/4 are individual issues in 2025.
KPI 1 - Total process time from submission of the MS to publication.
KPI 2 - Time from submission of the MS to ‘soft’ accept.
KPI 3 - Time for copy editing of the MS by the EiC. On completion ‘hard accept’.
KPI 4 - Time for creation of the draft pdf, review by authors, final edit and publication by the EiC.
'2000+ club' - publications since 2023 with > 2000 reads
- Bamforth - 2023 (1) -'Provocation: prolonged maturation of beer is of unproven benefit'
'1000+ club' - publications since 2023 with > 1000 reads
- Cheng et al - 2023 (1) -'The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review'
- Picard et al - 2023 (1) - 'The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation'
- Reid et al - 2023 (2) - 'The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners'
- Ramos and Vilariño - 2023 (2) - 'Bitterness in beer evaluated by computational analysis'.
- Yang et al - 2023 (3) -'Comparative analysis of the aroma profile of pineapple beers brewed with juice added at different times'
- Michiels et al - 2023 (3) - 'Filtration enzymes applied during mashing affect beer composition and viscosity'
- Evans et al - 2023 (4) - 'The impact of terroir on barley and malt quality – a critical review'
- da Silva et al - 2023 (4) - 'Cachaça production: from sugar cane to spirit'
- Morrissy et al - 2024 (1) -'Barley variety interacts positively with floor malting to produce different malts and beers'
- Ditrych et al - 2024 (1) - 'Modelling of beer sensory staleness based on flavour instability parameters'
- Gagula et al - 2024 (2) - 'The effect of pasteurisation and storage on aroma compounds in lager'
- Baxter et al - 2024 (2) - 'Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky'
- Parr et al - 2024 (2) -'Tracking dry gin volatile organic compounds over distillation: a time course study'
- Michaels et al - 2024 (3) -'Effective strategies to maximise dextrin formation in brewing'
- Evans et al - 2024 (3) - 'Malting - 'the middle parts of fortune' - a history of innovation and the enduring quest for efficiency'
- Rachon et al - 2024 (4) - 'Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alchoholic beers'
- SettingsSchaan and Hughes - 2025 (3) - 'Absinthe: how history influences scientific inquiry'
Provocation reviews
Occasional reviews that are very different to the usual style of a 'review'. They are peer reviewed and are 'invited', so please contact the EiC if you fancy giving it a go. The broad guidance (i) the subject matter of the invited review has become ‘carved in stone’, embedded in the literature and a reappraisal/challenge is timely, (ii) a sideways look, that liberally looks to connect with insights and connections from non-brewing publications and (iii) a ‘good read’, stimulating, provocative and poses some questions that will in time trigger new insights.
So far, two have been published in the Journal of the the Institute of Brewing.
- Chris Boulton - 2021 (2) - 'Provocation: all yeast are born equal, but some grow to be equal than others'.
- Charlie Bamforth - 2023 (1) - 'Provocation: prolonged maturation of beer is of unproven benefit'
