JOURNAL OF THE INSTITUTE OF BREWING

Journal website Submission website

Note: The following journal information is for reference only. Please check the journal website for updated information prior to submission.

Journal Title

J I BREWING

ISSN / eISSN

0046-9750 / 2050-0416

Aims and Scope

The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide.

The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911.

Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.

Subject Area

FOOD SCIENCE & TECHNOLOGY

CiteScore

4.80

View Trend

CiteScore Ranking

Category	Quartile	Rank
Agricultural and Biological Sciences - Food Science	Q2	#115/359

Web of Science Core Collection

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

Category (Journal Citation Reports 2023)	Quartile
FOOD SCIENCE & TECHNOLOGY - SCIE	Q3

H-index

Country/Area of Publication

ENGLAND

Publisher

Wiley-Blackwell

Publication Frequency

Bimonthly

Year Publication Started

1895

Annual Article Volume

Open Access

Contact

INST BREWING, 33 CLARGES STREET, LONDON, ENGLAND, W1Y 8EE

Popular journals in the same field
Recent articles

Reflections: (2023) David Quain

The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review: (2023) Wei Cheng, Xuefeng Chen, Yuxi Guo, Duan Zhou, Huawei Zeng, Huan Fu

Big thanks to all the reviewers of JIB in 2022: (2023) David Quain

The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation: (2023) Magali Picard, Clara Oulieu, Marie-Françoise Nonier, Nathalie Vivas, Nicolas Vivas

A continuous mashing system controlled by mean residence time: (2023) Patrick Wefing, Marc Trilling, Arthur Gossen, Peter Neubauer, Jan Schneider

Provocation: prolonged maturation of beer is of unproven benefit: (2023) Charles Bamforth

Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky: (2022) Martine Esteban‐Decloux, N’Guessan Charles Romaric Tano, Hervé Grangeon

The effect of barley infected with xylanase‐producing filamentous fungi on premature yeast flocculation: (2022) Ying Xie, Guolin Cai, Minwei Xu, Bingxin Han, Cun Li, Jian Lu

Optimisation of alkaline extraction of protein from brewer’s spent grain: (2022) Freja Karlsen, Ivar Lund, Peter V. Skov

The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer: (2022) Klaas Reglitz, Michael Féchir, Veronika Mall, Jens Voigt, Martin Steinhaus

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.