This yearbook compiles cutting-edge research from the BrewingScience journal, highlighting advancements in brewing technology and ingredient science. The publication covers a range of topics, from traditional subjects like barley, malt, hops, and wort quality, to emerging areas such as the application of AI and machine learning in hop kilning. It also explores novel research into substituting malt with baking industry by-products and the effects of fermentation conditions on ethanol production using exotic fruits.

This yearbook serves as a comprehensive overview of the latest developments in brewing science for 2023, consolidating research from the BrewingScience journal. The inclusion of topics such as AI in hop processing and alternative fermentation substrates indicates a forward-looking approach to the field. It is likely to be of interest to researchers, brewers, and industry professionals seeking to stay abreast of scientific advancements. The compilation format suggests a valuable resource for those interested in the technical aspects of brewing.