verified SJR 0,525 · Q2 • database Scopus / SJR & Web of Science indexed

United Kingdom

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Journal of the Institute of Brewing

Journal of the Institute of Brewing is a journal indexed in SJR in Food Science with an H index of 67. It has a price of 2100 €. It has an SJR impact factor of 0,525 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,525.

Journal of the Institute of Brewing focuses its scope in these topics and keywords: quality, beer, commonly, comparison, japanese, spoilage, development, troubleshooting, microorganisms, lactobacillus, ...

ISSN: 0046-9750

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,525 Q2

H-index 67

Acceptance rate pie_chart

29% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.100 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,525

H-index

Docs (year)

Docs 3y

Total refs

922

Cites 3y

172

Citable 3y

Cites/Doc 2y

1.71

Ref/Doc

48.53

Immediate OA

2100 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice

YEAST VITALITY DURING CIDER FERMENTATION: TWO APPROACHES TO THE MEASUREMENT OF MEMBRANE POTENTIAL

Direct Evidence That Maltose Transport Activity Is Affected by the Lipid Composition of Brewer's Yeast

Development of Barley Kernels in Normal and Clipped Spikes and the Limitations of Awnless and Hooded Varieties.

Determination of Furfural in Beer by High-Performance Liquid Chromatography with Solid-Phase Extraction

CORRESPONDENCE

COLOUR DETERMINATION OF BEER USING TRISTIMULUS VALUES

CLEANSING CONTAMINATED PITCHING YEAST WITH NISIN

CHEMISTRY OF HOP CONSTITUENTS, PART XXXVI. AN IMPROVED SYNTHESIS OF HOP beta-ACIDS (LUPULONES)

Characterization and genetic variability of barley accessions (Hordeum vulgareL.) irrigated in the savannas based on malting quality traits

Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

Characterisation of the Colloidal Haze in Commercial and Pilot Scale Belgian White Beers

SHOW MORE ARTICLES

Changes in protein molecular weight during cloudy wheat beer brewing

A CHEMOMETRIC STUDY OF SOME BEER FLAVOUR COMPONENTS

Carrier-free, continuous primary beer fermentation

CAMBRIDGE PRIZE LECTURE. STUDIES ON THE SENSITIVITY OF LACTIC ACID BACTERIA TO HOP BITTER ACIDS

CAMBRIDGE PRIZE LECTURE IMPROVING YEAST FERMENTATION PERFORMANCE

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Application of quantitative nuclear magnetic resonance spectroscopy to biological acidification of barley mashes

Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

Analysis of the microbial communities of three kinds of Fen-Daqu by PLFAs

Alleviation of stuck wine fermentations using salt-preconditioned yeast

A NEW COLOURIMETRIC ASSAY FOR FLAVANOIDS IN PILSNER BEERS

FAQs

Journal of the Institute of Brewing has an SJR of 0,525 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2100 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of the Institute of Brewing is 29%.

Journal of the Institute of Brewing

Metrics

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Researcher reviews

Best articles by citations

FAQs

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What is the acceptance rate?