Subjects

Subjects

Browse this issue by research area. Each paper is assigned to one primary subject.

• Urban night economy

  Beerhouses, scenic stalls, festivals and third places: treating drinking venues as mappable urban infrastructure.

  5 items

• Water chemistry

  Spring water, wells and style reproducibility. An ion profile decides whether a lager may be called a Pilsner long before the hop variety does.

  2 items

• Hops and raw materials

  α-acid isomerization, aroma-hop climate exposure, and how barley genotype is written into malt aroma.

  3 items

• Microbes and yeast

  Open-fermentation succession, diacetyl metabolic engineering, and a city’s school of brewing.

  3 items

• Sensory science

  Low-alcohol compensation, bitterness thresholds, and whether “beeriness” can be rebuilt from esters and hop oils.

  1 item

• Packaging and safety

  Can linings, pasteurization and the migration of microplastics.

  1 item

• Archaeology and history

  Longshan malt mash, industrial heritage, and the long durée of a local brand.

  2 items