Peer Review Process

Peer review ensures the quality of research. All articles published in BrewingScience have undergone a rigorous, single-blind peer review process based on an initial screening by the editor and an anonymous review by independent and anonymous reviewers. The aim of the peer review process is to maintain the originality and quality of the research work and to filter out inferior or plagiarised articles.

On receipt of an article, the editor will assess its appropriateness for inclusion in the journal. If the content of the article is appropriate (language, contents, style) and in an acceptable format (size, structure), the editor will send the article for peer review.

A final decision on acceptance will be made after the submission has been reviewed. Acceptance or rejection of contributions will be based on the peer review of a submission by at least two (up to four) members of either the Reviewer Panel or by others invited to review the article on the grounds of their particular expertise. On receipt of the reviewer comments and recommendations the editor will make a decision to accept, seek revision, or reject a contribution. The authors receive a summary of the reviewers' comments with the editor's reply.  The review process is expected to take four to six weeks. If the content or format is inappropriate, the article will be returned to the author for revision or with a note that it is not suitable for publication.

Articles that appear in the journal may not be published elsewhere without the written consent of the journal editor.

Ludwig Narziß Award

All articles which appear in BrewingScience within one publication year are considered as entries for the Ludwig Narziß Award. In order to keep the efforts of the review committee members at a manageable level, the reviewers are asked to rate each article on a scale from 0 (least relevant to brewing practice) to 5 (most relevant to brewing practice) as part of the normal peer review process. 

For more information please see Ludwig Narziß Award.

Members of the Reviewer Panel

Prof. Dr. Guido Aerts, QiBD, Lovendegem, Belgium
Dr. Alfons Ahrens, Versuchs- und Lehranstalt für Brauerei, (VLB), Berlin, Germany
Tobias Becher, Ziemann Holvrieka GmbH, Ludwigsburg, Germany
Prof. Dr. Thomas Becker, TU München, Freising-Weihenstephan, Germany
Dr. Martin Biendl, HHV Mainburg, Germany
Dr. Andreas Brandl, Doemens e.V., Gräfelfing, Germany
Prof. Dr. David Cook, University of Nottingham, Great Britain
Prof. Dr. Sam Crauwels, KU Leuven, Campus Leuven, Belgium
Jörg Engstle, Munich, Germany
Dr. Evan Evans, Lindisfarne, Australia
Dr. Michael Féchir, Hochschule Trier, Trier, Germany
Dr. Roland Feilner, Krones AG, Neutraubling, Germany
Prof. Dr. Glen P. Fox, University of California, Davis, CA, USA
Andreas Gahr, Forschungsbrauerei, Hopfenveredelung St. Johann GmbH, St. Johann, Germany
Prof. Dr. Martina Gastl, TU München, Freising-Weihenstephan, Germany
Dr. Karl Glas, TU München, Freising-Weihenstephan, Germany
Prof. Dr. Uwe Grupa, University of Applied Sciences, Fulda, Germany
Dr. Michael Hagemann, Universität Hohenheim, Stuttgart, Germany
Dr. Stefan Hanke, Brauerei Gebr. Maisel, Bayreuth, Germany
PD Dr. Mathias Hutzler, TU München, Freising-Weihenstephan, Germany
Dr. Takeo Imai, Yokohama-shi, Japan
Dr. Martin Ketterer, Holderhof Produktions AG, Henau, Switzerland
Prof. Dr. Denis de Keukeleire, Ghent University, Belgium
Dr. Stefan Kreisz, Erdinger Weissbräu, Erding, Germany
Prof. Dr. Martin Krottenthaler, Hochschule Weihenstephan-Triesdorf, Freising-Weihenstephan, Germany
Dr. Michael Kupetz, Edith-Haberland-Stiftung, Munich, Germany
Prof. Dr. Scott Lafontaine, University of Arkansas, Fayetteville, AR, USA
Dr. Florian Lehnhardt, TU München, Freising-Weihenstephan, Germany
Prof. Dr. Bernd Lindemann, Hochschule Geisenheim University, Geisenheim, Germany
Stefan Loch-Ahring, Tensid-Chemie GmbH, Muggensturm, Germany
Prof. Dr. Frank-Jürgen Methner, Berlin, Germany
Dr. Maximilian Michel, MartinBauer GmbH&Co KG, Vestenbergsgreuth, Germany
Dr. Christian Müller, Ireks GmbH, Kulmbach, Germany
Prof. Dr. Kajetan Müller, Hochschule Kempten, Kempten, Germany
Dr. Roland Pahl-Dobrick, Pall GmbH, Bad Kreuznach, Germany
Dr. Maany Ramanan, University of California, Davis, CA, USA
Dr. Nils Rettberg, Versuchs- und Lehranstalt für Brauerei (VLB), Berlin, Germany
Anneli Ritala-Nurmi, VTT, Espoo, Finland
Prof. Dr. Winfried Russ, Hochschule Weihenstephan-Triesdorf, Freising-Weihenstephan, Germany
Prof. Dr. Stefan Schildbach, University of Applied Sciences, Fulda, Germany
Prof. Dr. Jan Schneider, Hochschule Ostwestfalen-Lippe, Lemgo, Germanny
Dr. Christian Schubert, Versuchs- und Lehranstalt für Brauerei (VLB), Berlin, Germany
PD Dr. Annette Schwill-Miedaner, Sonthofen, Germany
Prof. Dr. Thomas H. Shellhammer, Oregon State University, Corvallis, OR, USA
Dr. Christoph Tenge, Rheda-Wiedenbrück, Germany
Prof. Dr. Florian Weiland, KU Leuven, Campus Ghent, Belgium
Dr. Urs Wellhoener, The Boston Beer Company, Boston, MA, USA
Dr. Simon Whittock, HPA Australia, Hobart, Tasmania/Australia
Dr. Philip Wietstock, TU Berlin, Berlin, Germany
Dr. Martin Zarnkow, TU München, Freising-Weihenstephan, Germany
Dr. Carsten Zufall, Cerveceria Polar C.A., Caracas, Venezuela