Vol. 132 No. 3 (2026): Journal of the Institute of Brewing

View Vol. 132 No. 3 (2026): Journal of the Institute of Brewing

DOI: https://doi.org/10.58430/jib.v132i3

Published: 29-08-2026

Editorial

Reflections

David Quain

117-118
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Research

Unlocking the malting potential of new Canadian hulless barley varieties, CDC Armstrong and CDC Pristine: effects of steeping and germination times

Marta Izydorczyk, Tricia McMillan, Arzoo Sharma, Aaron Beattie

119-137
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Characterisation of Swiss wild hops (Humulus lupulus): agronomic, genetic, phytochemical and aromatic diversity compared with commercial varieties

Sophia Corsi, Benoit Bach, Pierrick Rebenaque, Pascal Fuchsmann, Lucie Tintrop, Laetitia Maillard, Hervé Gaubert, Louis Sutter

138-152
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Selective control of spoilage lactic acid bacteria during fermentation by a heat stable bacteriocin from Pediococcus acidilactici HW01

Ji Hyeon Kim, Hyun Jun Lee

153-167
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Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts

Luisa Carvalho , Tatiane Ribeiro, Marcelle Almeida, Maryse Bolzon, André Alcarde

168-181
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- Supplementary information