Vol. 78 No. 3/4 (2025): BrewingScience

Articles

• Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties.

  Imke Weishaupt, Linda Katsch, Martina Sokolowsky, Jan Schneider

  17-26

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  DOI: https://doi.org/10.23763/BrSc25-04weishaupt

• Hot Steep Malt Sensory Evaluation Method combined with Check-All-That-Apply – an approach for barley (Hordeum vulgare L.) malt characterisation and quality control?

  Doris Häge, Felix Baumgartner, Bernd Lindemann

  27-39

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  DOI: https://doi.org/10.23763/BrSc25-02haege

• Utilisation of bubble formation for energy-efficient wort boiling while maintaining high wort quality.

  Laura Grotenhoff, Tobias Becher

  40-46

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  DOI: https://doi.org/10.23763/BrSc25-05grotenhoff