Journal of the Institute of Brewing

Aims & 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.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	2
2024	2.40

Journal Rank

Year	Value
2024	11065

Journal Citation Indicator

Year	Value
2024	172

SJR (SCImago Journal Rank)

Year	Value
2024	0.525

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	67

---

---

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

---

Subjects & Keywords

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

---

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.

• Brewers' spent grain: a review with an emphasis on food and health

  Citation: 535

  Authors: Kieran M., Eric J., Elke K.

• ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-<i>D</i>-GLUCAN IN BARLEY AND MALT

  Citation: 467

  Authors: Barry V., Malcolm

• Daqu- A Traditional Chinese Liquor Fermentation Starter

  Citation: 282

  Authors: Xiao-Wei, Minoo Rezaei, M. J. Robert, Bei-Zhong

• MORPHOLOGY AND CHEMICAL COMPOSITION OF BARLEY ENDOSPERM CELL WALLS

  Citation: 279

  Authors: G. B.

• THE EBC-NINHYDRIN METHOD FOR DETERMINATION OF FREE ALPHA AMINO NITROGEN

  Citation: 238

  Authors: S.

• Flavour-active volatile compounds in beer: production, regulation and control

  Citation: 209

  Authors: Ademola O., Lettisha, Mduduzi P., Balakrishna

• ABSORPTION OF AMINO ACIDS FROM WORT BY YEASTS

  Citation: 195

  Authors: Margaret, J. S.

• THE FOAMING PROPERTIES OF BEER

  Citation: 167

  Authors: C. W.

• 125th Anniversary Review: The Role of Hops in Brewing

  Citation: 165

  Authors: C., T.

• Enhancing the Microbiological Stability of Malt and Beer - A Review

  Citation: 163

  Authors: Anne, Tadhg, Douwe

---