Journal of the American Society of Brewing Chemists

Aims & Scope

he Journal of the American Society of Brewing Chemists, the official journal of the American Society of Brewing Chemists, is a world-leading journal publishing the latest research in fermentation, with a strong focus on brewing and distilling.

The journal publishes scientific papers, review articles, and technical reports, spanning both academia and industry.

Fields covered include, but are not limited to: The chemistry of brewing and distilling Microbiology in brewing and distilling Technology of brewing and distilling Raw materials used in brewing and distilling Analytical techniques used in the malting, brewing, and distilling industries Fermentation and fermentation by-products Sensory science

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.8

SJR (SCImago Journal Rank)

Year	Value
2024	0.486

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	48

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and Immunology and Microbiology, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review

  Citation: 92

  Authors: Nils, Martin, Leif-Alexander

• Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation

  Citation: 82

  Authors: K., K., N.

• Reference Standards for Beer Flavor Terminology System

  Citation: 81

  Authors: M. C., D. S., K. A.

• Fate and Development of Naturally Occurring <i>Fusarium</i> Mycotoxins During Malting and Brewing¹

  Citation: 78

  Authors: Paul B., Howard H., Samuel

• Chance and Challenge: Non-<i>Saccharomyces</i> Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

  Citation: 75

  Authors: Konstantin, Elke K.

• Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor <i>Daqu</i>

  Citation: 72

  Authors: Guangsen, Baoguo, Zhilei, Yanqiu, Mingquan, Chunyan, Xiuting

• Hops—A Millennium Review

  Citation: 68

  Authors: Michael

• Kombucha Tea Fermentation: A Review

  Citation: 62

  Authors: David, Scott J., Jessika

• Beer Flavor Terminology

  Citation: 55

  Authors: M. C., C. E., J. F.

• Archaeology of Ancient Egyptian Beer

  Citation: 52

  Authors: Delwen

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