Cerevisia: Belgian Journal of Brewing and Biotechnology is a peer-reviewed journal dedicated to research and technical developments in brewing science, distilling, fermentation, and biotechnology. The journal provides a scholarly platform for original research articles, review papers, and technical reports relevant to academic researchers, industry professionals, laboratories, and specialists working in fermentation-based systems.

The journal focuses on the scientific and applied aspects of brewing and distillation technologies, yeast and microbial systems, biochemical processes, raw materials, process engineering, product quality, sensory and analytical methods, industrial biotechnology, and innovation in fermentation-related industries.

Cerevisia has a historical association with brewing and fermentation research and was previously published through Elsevier until 2014. Earlier issues of the journal can be accessed through the ScienceDirect archive. This website continues the journal’s publication record from 2015 onward through the present publishing platform.

Journal Focus

The journal welcomes work that advances knowledge, practice, and technical understanding in fermentation science and brewing biotechnology. Submissions should demonstrate scientific rigor, methodological clarity, and relevance to the journal’s subject areas.

Audience

Cerevisia serves academic researchers, brewing scientists, fermentation specialists, biotechnology professionals, distillers, process engineers, quality-control experts, industry laboratories, research institutions, and advanced students working in related disciplines.

Access Policy

Article titles, author names, abstracts, and bibliographic information are publicly visible. Full article access may be restricted and available only to authorized users or subscribers, depending on the journal’s access policy.

Publication Scope

The journal covers brewing science, fermentation technology, distillation, yeast biology, microbial systems, biotechnology, raw materials, product quality, process optimization, sensory science, analytical techniques, and industrial applications of fermentation-based research.