Archives
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Journal of the Institute of Brewing
Vol. 132 No. 1 (2026)'The microbiological quality of draught no- and low-alcohol beers' by Roselli et al has been read > 700 times since February 2025.
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Journal of the Institute of Brewing
Vol. 131 No. 4 (2025)'Hop creep variability unveiled: a comparative analysis of hop variety, quantity, origin, and product type' by Young and Fox has been read > 500 times since December 2025.
'Impact of the rate of spirit distillation on floral aromas in single malt whisky' by Picard et al has been read > 500 times since December 2025
'Long chain esters in the spotlight: analysis of the aroma between traditional whisky and analogous age-accelerated spirit' by Cardin et al has been read > 500 times since December 2025
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Journal of the Institute of Brewing
Vol. 131 No. 3 (2025)'Absinthe: how history influences scientific inquiry' by Schaan and Hughes has been read > 1200 times since October 2025.
'Whisky innovation using Patagonian yeasts to diversify flavour and aroma' by Lohrmann et al has been read > 400 times since September 2025
'A user-friendly carbon footprint calculator for single malt Scotch whisky production with a simulated case study' by Zhuang et al has been read > 400 times since August 2025.
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Journal of the Institute of Brewing
Vol. 131 No. 2 (2025)'Sources of variance in the volatile contribution of juniper to gin' by Pauley and Hill has been read > 800 times since June 2025.
'Comparison of laboratory scale bourbon whiskey mashing and fermentation to pilot scale' by Sarhan et al has been read > 700 times since June 2025.
'Contribution of β-amylase from hops to the fermentability of dry hopped beer' by Cottrell has been read > 600 times since June 2025.
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Journal of the Institute of Brewing
Vol. 131 No. 1 (2025)'Why settle? A review of timely and premature brewing yeast flocculation' by Gibson and He has been read > 900 times since Febuary 2025.
'Yeast recycling and the chemical and sensory quality of cachaça' by Carvalho et al has been read > 500 times since March 2025.
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Journal of the Institute of Brewing
Vol. 130 No. 4 (2024)'Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alchoholic beers; ' by Rachon et al has been read > 1500 times since October 2024
'Comparative analysis of four hop cultivars grown in Brazil and the USA by GC-MS-based metabolomics' by Silva Dias et al has been read > 900 times since November 2024.
'Rapid quantification of isovaleraldehyde in sake by HPLC with post-column fluorescent derivatisation' by Takahashi et al has been read > 700 times since November 2024.
'Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts' by Foulkes et al has been read > 500 times since December 2024.
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Journal of the Institute of Brewing
Vol. 130 No. 3 (2024)'Effective strategies to maximise dextrin formation in brewing' by Michiels et al has been read > 1800 times since June 2024.
'The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes' by Kanauchi and Bamforth has been read > 800 times since May 2024.
'Malting - 'the middle parts of fortune' - a history of innovation and the enduring quest for efficiency' by Evans et al has been read > 1000 times since August 2024.
'Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer' by Rachon et al has been read > 800 times since July 2024.
'Reflections' by Quain has been read > 400 times since August 2024.
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Journal of the Institute of Brewing
Vol. 130 No. 2 (2024)'The effect of pasteurisation and storage on aroma compounds in lager' by Gagula et al has been read > 1400 times since April 2024.
'Tracking dry gin volatile organic compounds over distillation' by Parr et al has been read > 1100 times since April 2024.
'Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky' by Baxter et al has been read > 1000 times since April 2024.
'Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments' by Raleigh et al has been read > 600 times since April 2024.
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Journal of the Institute of Brewing
Vol. 130 No. 1 (2024)'Applications of diastatic Saccharomyces cerevisiae in brewing, distilling and biofuel production' by Nemenyl et al has been read > 800 times since January 2024.
'Barley variety interacts positively with floor malting to produce different malts and beers' by Morrissy et al has been read > 1100 times since February 2024.
'Modelling of beer sensory staleness based on flavour instability parameters' by Ditrych et al has been read > 1000 times since March 2024.
'Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct' by Yorke et al has been read > 700 times since March 2024.
Big thanks to all the reviewers in 2023 by Quain has been read > 400 times since January 2024
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Journal of the Institute of Brewing
Vol. 129 No. 4 (2023)'The impact of terroir on barley and malt quality – a critical review' by Evans et al has been read > 1200 times since December 2023.
'Cachaca production: from sugar cane to spirit' by da Silva et al has been read > 1200 times since December 2023.
'Formation of staling aldehydes in different grain bed layers in an industrial scale maltings' by Filipwska et al has been read > 800 times since December 2023.
'The spoilage of lager by draught beer microbiota' by Quain and Jevons has been read > 700 times since November 2023.
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Journal of the Institute of Brewing
Vol. 129 No. 3 (2023)'Filtration enzymes applied during mashing affect beer composition and viscosity' by Michiels et al has been read > 1000 times since October 2023.
'Comparative analysis of the aroma profile of pineapple beers brewed with juice added at different times' by Yang et al has been read > 1400 times since August 2023.
'Tribo-rheology of alcoholic and non-alcoholic beer' by Holt and Mills has been read > 600 times since August 2023.
'Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data' by Esteban-Decloux et al has been read > 700 times since October 2023.
Letter to the Editor regarding the publication 'Provocation: prolonged maturation of beer is of unproven benefit' by Fritzsche and Bamforth been read > 500 times since October 2023.
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Journal of the Institute of Brewing
Vol. 129 No. 2 (2023)'The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners' by Reid et al has been read > 1000 times since July 2023.
'Hop bitterness in beer evaluated by computational analysis' by Ramos and Vilariño has been read > 1200 times since July 2023.
'Enhancement of dimethyl sulphide separation during wort boiling by a single spinning cone evaporator' by Dai et al has been read > 700 times since June 2023.
'A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae' by Uotila and Krogerus has been read > 400 times since June 2023.
'Reflections' by Quain has been read > 400 times since July 2023.
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Journal of the Institute of Brewing
Vol. 129 No. 1 (2023)'Provocation: prolonged maturation of beer is of unproven benefit' by Charles Bamforth has been read > 2000 times since February 2023.
'The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation' by Picard et al has been read > 1500 times since March 2023.
'A continuous mashing system controlled by mean residence time' by Wefing et al has been read > 900 times since March 2023.
'The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review' by Cheng et al has been read > 1400 times since March 2023.
'Reflections' by Quain has been read > 400 times since March 2023.
