Help Cerevisia to continu it's years of service to science in the field of malting, brewing, biotechnology and beyond. We welcome you to get involved and become a partner of the journal. Please contact us for more information.

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!


08 May 2017

13th Trends in Brewing 2018 - Save the date!

The next International Conference TRENDS IN BREWING will take place April 8-12, 2018 in the historical city of Ghent. Save the date! The theme of the 13th edition is Opportunities Through Innovative Ingredients & Technologies - Recipes, better practices & challenges. Visit for more information

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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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