Vol. 79 No. 1/2 (2026): BrewingScience

View Vol. 79 No. 1/2 (2026): BrewingScience

- Effects of various aeration strategies and how process parameters influence the production and characteristics of Kombucha
- Beta-amylase optimum temperatures of different cereal malts using a new-developed method, the half-life method
- The first industrial scale evaluation of a retrofittable boiling system, that generates bubbles via a controlled pressure drop at a ring shaped nozzle below the liquid surface, aiming to maintain wort quality at lower evaporation rates

 

Published: 2026-02-27

Articles

  • Investigation of different aeration strategies for the production of kombucha with defined co-cultures

    Marie Ludszuweit, Leon Bender, Gayatri Mehta, Martin Hageböck, Brian Gibson, Martin Senz
    1-12
    DOI: https://doi.org/10.23763/BrSc25-18ludszuweit

  • Determining the temperature optimum of cereal beta-amylase by introduction of the half-life method

    Jennifer Schneiderbanger, Bertram Sacher, Thomas Becker
    13-23
    DOI: https://doi.org/10.23763/BrSc25-19schneiderbanger

  • Validation of a Low-Evaporation Retrofit for Industrial Wort Boiling: Impact on Wort Quality and Sensory Attributes

    Laura Grotenhoff, Tobias Becher
    24-29
    DOI: https://doi.org/10.23763/BrSc2601grotenhoff