Vol. 79 No. 7/8 (2026): BrewingScience

View Vol. 79 No. 7/8 (2026): BrewingScience

- An updated framework for evaluating alcoholic and non-alcoholic beers with the newly developed Wolinska-Kennard Mouthfeel Wheel.

- A study about ancient spring barley varieties (Hordeum vulgare L.).

- A closer look at the opportunities and risks of agrivoltaics in hop cultivation and for biodiversity with the HoPVen project.

- A review exploring the potential of brewers' spent grain as a sustainable and nutritionally valuable ingredient for functional food applications.

 

Published: 2026-08-31

Articles

  • Cover Yearbook 2026

    A mouthfeel wheel based on physiological mechanisms for the sensory evaluation of beer and alcohol-free beer

    Katarzyna Wolinska-Kennard, Christina Schönberger, Jocelyn Tillner, Mihaela Puiu, Jeff Dailey, Adam Fenton, Aylin W. Sahin
    88-103
    DOI: https://doi.org/10.23763/BrSc26-07wolinska-kennard
  • Cover Yearbook 2026

    Sensory analysis and consumer acceptance of lager beer brewed with ancient spring barley (Hordeum vulgare L.) varieties

    Doris Häge, M. Sc. Candy Ponickau, Prof. Dr. Bernd Lindemann
    104-127
    DOI: https://doi.org/10.23763/BrSc26-09haege
  • Cover Yearbook 2026

    HoPVen – Impacts of agrivoltaics on hop production and biodiversity

    Manuel Riedl , Sebastian Wagenbrenner, Tobias Troidl, Prof. Dr. Michael Beck , Prof. Dr. Markus Reinke, Johann Portner, Stefan Fuß, Julia Pauly
    128-138
    DOI: https://doi.org/10.23763/BrSc26-05riedl
  • Cover Yearbook 2026

    Brewers’ spent grain protein: A promising functional ingredient for innovative food applications

    Jiao Zhang, Ana Esmeralda Herrero, Ariane Perez-Gavilan, Adriana Cunha Neves
    139-154
    DOI: https://doi.org/10.23763/BrSc26-08zhang