This publication is a compilation of the articles published in the BrewingScience bimonthly online journal in 2022. The yearbook is full of new insights - ranging from hop and practical yeast matters all the way to use of new methods such as CrospR-Cas9 in the brewing industry. Contributions extending beyond the horizons of the brewing industry round off the range of topics.

This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic "ca na" fruit, and much more.

Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

The Structures of Practical Knowledge investigates the nature of practical knowledge – why, how, when and by whom it is codified, and once codified, how this knowledge is structured. The inquiry unfolds in a series of fifteen case studies, which range in focus from early modern Italy to eighteenth century China. At the heart of each study is a shared definition of practical knowledge, that is, knowledge needed to obtain a certain outcome, whether that be an artistic or mechanical artifact, a healing practice, or a mathematical result. While the content of practical knowledge is widely variable, this study shows that all practical knowledge is formally equivalent in following a defined workflow, as reflected in a construction procedure, a recipe, or an algorithm. As explored in the volume’s fifteen contributions, there are three levels at which structures of practical knowledge may be understood and examined. At the most immediate level, there are the individual workflows that encompasses practical knowledge itself. Probing further, it is possible to examine the structure of practical knowledge as it is externalized and codified in texts, drawings, and artifacts such as models. Finally, practical knowledge is also related to social structures, which fundamentally determine its dissemination and evolution into new knowledge structures. The social structures of professionals and institutions represent the critical means by which practical knowledge takes form. These actors are the agents of codification, and by means of selection, appropriation, investment, and knowledge development, they determine the formation of new structures of practical knowledge. On a more abstract level, the creation of new knowledge structures is understood as constituting the basis for the further development of scientific knowledge. Rich in subject matter and incisive in the theory it lays out, this volume represents an important contribution to the history of science and epistemology. Individually, the fifteen case studies – encompassing the history of architecture, mining, brewing, glass production, printing, ballistics, mechanics, cartography, cosmology and astronomy – are replete with original research, and offer new insights into the history of science. Taken together, the contributions remodel historical epistemology as a whole, elucidating the underlining knowledge structures that transcend disciplinary boundaries, and that unite practitioners across time and space.

This book is a selection of the most relevant contributions to the LCM 2011 conference in Berlin. The material explores scientific and practical solutions to incorporating life cycle approaches into strategic and operational decision making. There are several sections addressing methodological topics such as LCSM approaches, methods and tools, while more application-oriented sections deal with the implementation of these approaches in relevant industrial sectors including agriculture and food, packaging, energy, electronics and ICT, and mobility.

The environmental life cycle of a product consists of all the stages from raw material extraction through production and use to waste management. Life cycle assessment (LCA), then, is the assessment of the environmental impact of a product throughout its life cycle. The holistic perspective that LCA provides on the environmental performance of products has made it a central concept for both environmental management in industry and environmental policy-making in public government. This is a textbook on LCA for those who want to learn the practice of LCA, e.g. environmental engineers, environmental managers and eco-designers. The title paraphrases Douglas Adams' famous story 'The Hitch Hiker's Guide to the Galaxy', in which the machine Deep Thought after seven and a half million years of computing come up with '42' as the answer to the 'great Question of Life, the Universe and Everything'. Expectations on LCA are often similar - simple answer to difficult environmental dilemmas, and the result often as incomprehensible as 42, unless one knows how to interpret LCA methodology and results. The book is organised in three parts covering LCA methodology, LCA applications and exercises on LCA. Two introductory chapters give a general overview of the LCA concept and its historical development. After that, LCA methodology is described in detail in six chapters. Different fields of LCA application are covered in five subsequent chapters. Since the aim of the book is to teach the execution of LCA, there are also a number of exercises. Smaller exercises train different aspects of LCA methodology and prepare for the larger ones, ten complete LCA exercise projects.

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.