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For details of OnlineOpen and article publication charges see. This journal offers authors an open access option (OnlineOpen), with the advantage that the published article (pdf) is immediately freely available to everyone. If you have reviewed or contributed to the Journal recently, you will already have an account. IMPORTANT: Please check whether you already have an account in the system before trying to create a new one. Authors are required to nominate four potential reviewers (with details of their institution and email address) upon submission of the manuscript. Navigate to ScholarOne, the Journal of the Institute of Brewing online submission site. Īll papers must be submitted via the online system. The journal follows Wiley’s best practice guidelines on publishing ethics, which can be found here. There are no restrictions on the length of the manuscript or the number of figures or tables.

However, there are fees for Open Access and for Figures presented in colour in the hard copy of the Journal (but not in the online version).īoth ‘reviews’ and ‘research papers’ are published in the Journal. Authors must agree not to communicate the same material for original publication in any other journal. Contributions are in (UK) English and (original research manuscripts) must not have been published (or submitted) elsewhere. Submitted manuscripts will be subject to peer review with a minimum of two independent (and anonymous) referees. Manuscripts will be rejected on submission without review which do not conform to these guidelines. Similarly, as the ambition is to grow the status and reputation of the Journal, manuscripts will regrettably be rejected on submission without review if (i) they lack scientific or technical merit, (ii) are incremental and lacking novelty and (iii) are of narrow scope or are overly niche. These instructions to authors are not optional. The scope of the Journal is reviewed annually. Please contact the editor via email at if your paper falls outside of the brewing and distillation area before submitting it. Manuscripts on fruit-based wines and spirits are outside the scope of the Journal. Manuscripts on cider may also be submitted as they have been since 1911.

The scope of the Journal is the science and technology of beers, bioethanol, wines and spirits produced from cereals. Your feedback and questions are always complete author instructions can be downloaded here.įor over 125 years, the Journal has been publishing original research relating to brewing, fermentation, distilling, raw materials and co-products. They may appear overly prescriptive but will facilitate the progress of your MS through the process. I hope these instructions help you prepare for a successful submission.

I’m absolutely delighted you are considering submitting a manuscript (MS) to the Journal. Welcome to the Journal of the Institute of Brewing.

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Please note that – as of the 1 st January 2022 - all manuscripts submitted to the Journal must use the Harvard referencing system (see ‘References’ below for full details)

Gif brewery different text frame