Brewing Science

Journal Title：Brewing Science

Brewing Science is an academic journal dedicated to the science and technology of beer brewing, aiming to provide a platform for beer industry professionals, scholars, and researchers to exchange the latest research results, technological innovations, and industry trends. This journal covers a wide range of topics from raw material selection, brewing process, fermentation technology, quality control to final product analysis, dedicated to promoting scientific progress and technological innovation in the field of beer brewing.

The journal covers a wide range of topics, including but not limited to research on the characteristics of malt and hops, selection and application of yeast strains, biochemical changes in the brewing process, formation and analysis of flavor compounds, innovation and optimization of brewing equipment, as well as sensory evaluation of beer and consumer preference research. The magazine pays special attention to how to improve brewing efficiency, ensure product quality, and develop new beer styles through scientific methods. This journal not only provides a platform for researchers in the field of beer brewing to showcase their research results, but also offers opportunities for professionals in the industry to learn and apply the latest scientific knowledge. By publishing high-quality original research, technical reports, review articles, and case studies, the journal promotes in-depth discussions and understanding of beer brewing science.

《酿造科学》是一本专注于啤酒酿造科学与技术的学术期刊，旨在为啤酒行业专业人士、学者和研究人员提供一个交流最新研究成果、技术创新和行业趋势的平台。该期刊涵盖了从原料选择、酿造过程、发酵技术、质量控制到最终产品分析的广泛主题，致力于推动啤酒酿造领域的科学进步和技术创新。

期刊内容广泛，包括但不限于麦芽和啤酒花的特性研究、酵母菌株的选择与应用、酿造过程中的生物化学变化、风味物质的形成与分析、酿造设备的创新与优化、以及啤酒的感官评价和消费者偏好研究。杂志特别关注如何通过科学方法提高酿造效率、确保产品质量和开发新的啤酒风格。该期刊不仅为啤酒酿造领域的研究者提供了一个展示研究成果的舞台，也为行业内的专业人士提供了学习和应用最新科学知识的机会。通过发表高质量的原创研究、技术报告、综述文章和案例研究，期刊促进了对啤酒酿造科学的深入讨论和理解。

Brewing Science由Fachverlag Hans Carl出版商出版，收稿方向涵盖FOOD SCIENCE & TECHNOLOGY全领域，平均审稿速度 ，影响因子指数0.6，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。