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Dear reader,

After a transition period of more than a year, Cerevisia is now back and more lively than ever. With a new new publisher, a brand new website and a new online article submission & review process we are more than ready to dissiminate innovative and state-of the-art information on malting, brewing and other related scientific research. Do you want to publish in Cerevisia? Please check this page for more information. All articles will be peer reviewed by members of the editorial board. We look forward to receiving your orginal articles!


09 February 2016

Trends in Brewing 2016 - Program announced

The program for the 12th International Malting and Brewing Symposium 'Trends in Brewing' is exiting and now online! With keynote speakers like

12 October 2015

Trends in Brewing 2016 - Call for abstracts

The call for abstracts for the 12th International Malting and Brewing Symposium 'Trends in Brewing', which will take place in Ghent, Belgium from 3 until 7 April 2016 at the KU Leuven Technology Campus Ghent, is now open! The emphasis will be on the applications of novel technologies and on the evaluation of highly promising tendencies in malting and brewing, aiming at improvement of malt and beer quality in a practically feasible way. The central theme of this 4-days conference focuses on "Celebrating Diversity of Beers and Beer Styles".

10 September 2015

Belgian Brewing Conference 2015 - Chair J. de Clerck XV

The 15th edition of the Belgian Brewing Conference was a great success. With 275 participants, this edition was sold out and by far the most well-attended to date. With 31 top-class speakers from the beer world and a rich plethora of degustation beers, Leuven was even more than usual the "place to beer"! Many of the conference presentations and videos are now available online! Check the presentations here!

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Featured article

Hydrophobins, beer foaming and gushing Volume 35, Issue 4, January 2011, Pages 85-101 Hydrophobins are surface active and their foaming potential is due to the presence of particular spatial arrangements of hydrophobic and hydrophilic amino acids. However, their presence eventually leads to overfoaming of beers. In beers and other liquids hydrophobin molecules aggregate around hydrophobic carbon dioxide molecules and form nano-structures, containing entrapped carbon dioxide. By pressure release at opening a bottle of beer, the nano-structures behave as nano-bombs. This explosion causes a sudden release of gaseous carbon dioxide, which is gushing. This review discusses the nature of hydrophobins, the foaming phenomenon and gushing. More >>

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