Aims and Scope
BrewingScience publishes bimonthly original scientific papers that describe the most significant research in all areas of brewing science and beverage science, e.g. raw materials, brewing technology, microbiology, yeast technology, filtration, beer analytics, process engineering, quality control and taste stability. Brewing scientists and technical executives in the brewing industry use the BrewingScience to get informed on the latest research results.
Peer review
BrewingScience is a peer reviewed online journal. Each manuscript is anonymized and reviewed by (at least) three external experts belonging to an established group of reviewers. The international board of reviewers is composed of highly recommended scientists from all fields within the journal's scope. The aim of the peer review process is to guarantee the scientific soundness of a submission. The members of the board of reviewers determine whether a submission is scientifically valid enough for publication.
Chief editor Dr. Lydia Junkersfeld handles each manuscript, organizes the single blind peer review process and makes sure that first decisions on manuscripts reach the authors within only 30 days.Ludwig Narziß Award
In addition, the reviewers make judgments about the practical relevance of the high-quality research, this criterion is determining for the Ludwig-Narziß-Award of the BrewingScience - which honours the most valid publication regarding practical relevance once a year. The best rated articles are finally judged by the members of the BrewingScience editorial board. The award is named after and hosted by the highly recommended brewing scientist Prof. Dr. Ludwig Narziß, Weihenstephan, who also belongs to the editorial board. More information about the Ludwig Narziß Award: https://www.brewingscience.de/index.php?tpl=lnp
Publication and Visibility
After acceptance, papers are immediately processed and published online on a bimonthly basis to allow new science with potential global impact to be rapidly distributed, discussed, and built upon. The publication language is English. Abstracts of all accepted articles are published in open access. The access to the full text of the articles is reserved for BrewingScience subscribers. The BrewingScience Yearbook summarizes all publications of a calendar year in full length in a print version and is part of the subscription.
In addition to the access to the current publications, subscribers receive access to the extensive archive of BrewingScience, which provides a unique source of information with over 30,000 abstracts from brewing and beverage science publications since 1964. A direct search function by author, title or keywords ensures quick success for searchers.
By publishing with BrewingScience, your research work will get coverage and attention of the brewing science community around the world. BrewingScience is open for all brewing scientists and scientists of related research fields, who want to publish their latest scientific results.BrewingScience is furthermore the scholarly publication medium of the European Brewery Convention (EBC) and the Wissenschaftsförderung der Deutschen Brauwirtschaft (Wifö).
Abbreviation and Indexing
The correct abbreviation for BrewingScience for abstracting and indexing purposes is BrSc.
BrewingScience is indexed in Scopus (SJR, IPP, SNIP), Chemical Abstracts and Emerging Sources Citation Index (ESCI), which is part of the Web of Science Core Collection.
DOI
BrewingScience as of late has been assigning so-called DOIs. Digital Object Identifiers/DOIs are unique identifiers for articles which are mostly published online, and they are widespread in scientific journals. This allows direct links to be made to any article by using a link of the form https://dx.doi.org/
All scientific papers published in BrewingScience in 2017 already have an assigned DOI number which helps to find the bibliographic data and the abstract of an article.
Authors wishing to have a DOI added to an article published prior to 2017 are welcome to contact Dr. Lydia Junkersfeld at junkersfeld@hanscarl.com..
