Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Imke Weishaupt, Peter Neubauer and Jan Schneider. BrewingScience, 75 (January/February 2022), pp. 1-8. view abstract | view article

Overview of the Irish brewing and distilling sector: processing inputs supply and quality requirements. Ekene C. Umego and Catherine Barry-Ryan. BrewingScience, 75 (January/February 2022), pp. 9-16. view abstract | view article