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Most read this month
  • Comparison of laboratory scale bourbon whiskey mashing and fermentation to pilot scale
    420
  • Absinthe: how history influences scientific inquiry
    160
  • Barley variety interacts positively with floor malting to produce different malts and beers
    151
  • The transport of new make spirits through American white oak
    147
  • Cachaça production: from sugar cane to spirit
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The Journal of the Institute of Brewing is published by and is copyright of the Chartered Institute of Brewers and Distillers

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