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At the end of January 2013, Fachverlag Hans Carl published the Yearbook of the bi-monthly online journal BrewingScience. The Yearbook comprises all of the publications in BrewingScience which appeared online in 2012, highlighting current research into dispensing, filling, filtration, microbiology, flavor, flavor stability and the substances found in beer. Well over half of the scientific papers are concerned with malting barley, malt, hops and yeast. Developments such as these in the industry presented a second opportunity – following the first in 2010 – to publish a BrewingScience “Hop Special” in the July/August edition.

Europe/Russia

Germany – König Ludwig wheat beer “the world’s best wheat beer”

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New technology may help Australia’s winemakers cope with higher alcohol levels brought about by the freak weather conditions of the 2008 vintage. Alcohol levels have risen in the last decade or so from an average content in red wines of 12.5 percent to 14.0 percent, with some as high as 17 percent, writes John Harvey from Adelaide. The abnormal conditions of the current season have exacerbated the situation.

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Date 10 Nov 2026 - 12 Nov 2026
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