Vol. 79 No. 9/10 (2026): BrewingScience

View Vol. 79 No. 9/10 (2026): BrewingScience

- Examination of parameters and assumptions behind the method of yeast viability staining with methylene blue

- Reasons, why some alcohol-free beers taste different after a few months

- Opportunities and challenges coming with integrating ancient barley varieties into contemporary food systems

 

Published: 2026-10-30

Articles

  • Cover Yearbook 2026

    Towards standardised yeast viability measurement: A critical evaluation and systematic comparison of staining parameters

    Selina Uhlendorff, Lisa Marie Dreyer, Lisa Kemper, Juliette Halli, Jan Schneider, Björn Frahm, Miriam Pein-Hackelbusch
    155-165
    DOI: https://doi.org/10.23763/BrSc26-10uhlendorff
  • Cover yearbook 2026

    Flavour instability and aroma profiles of non-alcoholic beers across production principles and beer styles

    Florian Lehnhardt, Tobias Kössel, Sarina Lindtner, Fabian Schumacher, Luis Raihofer, Martina Gastl
    166-182
    DOI: https://doi.org/10.23763/BrSc26-11lehnhardt
  • Cover of Yearbook 2026

    History and current value of ancient barley (Hordeum vulgare L.) varieties – a review

    Doris Häge
    183-202
    DOI: https://doi.org/10.23763/BrSc26-12haege