Vol. 79 No. 5/6 (2026): BrewingScience

View Vol. 79 No. 5/6 (2026): BrewingScience

- Researchers from the United States tested 11 varieties of hops grown in Georgia to see how well they perform in a hot, Southern climate.

- A review evaluates conventional and novel methods for extracting bioactive proteins from brewers’ spent grain (BSG).

- What if free aldehydes in the mash were not the main drivers of beer ageing? Even a ten-fold increase at mashing-in had no measurable impact on free aldehyde levels in fresh or aged beer.

 

Published: 2026-06-30

Articles

  • UHPLC quantification of α- and β-acids in Georgia-grown hops

    Zachary Hutzell, Samuel O. Ogundipe, Donglin Zhang, Joon Hyuk Suh
    53-63
    DOI: https://doi.org/10.23763/BrSc26-03hutzell

  • Solid-state fermentation for enhanced brewers‘ spent grain protein valorisation: A comprehensive review of conventional and emerging techniques

    Jiao Zhang, Ana Esmeralda Herrero, Ariane Perez-Gavilan, Adriana Cunha Neves
    64-78
    DOI: https://doi.org/10.23763/BrSc26-04zhang

  • Influence of high concentrations of aldehydes added at mashing-in on beer flavor stability: no evidence for direct contribution to aged beer aldehydes

    Maciej Ditrych, Wouter De Sutter, Gert De Rouck, Guido Aerts, Mogens Larsen Andersen
    79-87
    DOI: https://doi.org/10.23763/BrSc26-06ditrych