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 and Jan Schneider. BrewingScience, 78 (March/April 2025), pp. 17-26, https://doi.org/10.23763/BrSc25-04weishaupt. view abstract | view article

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, Timo Nittel, Felix Baumgartner and Bernd Lindemann. BrewingScience, 78 (March/April 2025), pp. 27-39, https://doi.org/10.23763/BrSc25-02haege. view abstract | view article

Utilisation of bubble formation for energy-efficient wort boiling while maintaining high wort quality. Laura Grotenhoff and Tobias Becher. BrewingScience, 78 (March/April 2025), pp. 40-46, https://doi.org/10.23763/BrSc25-05grotenhoff. view abstract | view article