​Be Included in the
Technical Quarterly
Focus Issue on Yeast and Fermentation

Focus Issue Editors: Bill Maca and Dr. Alastair Pringle

Editor-in-Chief: John Palmer

Scope Statement

The fermentation of wort by yeast is the most critical point of the brewing process, and the flavor of our beer depends on the performance of the yeast. As brewers, it is our job to shepherd the yeast—to manage their health, their environment, and their progress during fermentation. The Master Brewers Association of the Americas (MBAA) is dedicated to advancing and teaching the art and science of brewing, and in the second quarter of 2021, the Technical Quarterly (TQ) Focus Issue will feature Yeast and Fermentation.

MBAA is inviting authors to describe their research and application of the newest yeasts and fermentation techniques. The world of yeast and fermentation is not limited to beer, and while the scope of TQ does not extend all the way to grape wine, the topics of mead, cider, and kombucha are fare for the table in the interest of broadening our understanding of beer and the “fun guys” that ferment it. Topics can range from reviews of old-school fermentation techniques, to the current state of the art, to speculation about new technology and the future of fermentation.

We invite you to submit proposals, outlines, and/or drafts of your articles during the first quarter to Focus Issue Guest Editors Bill Maca and Dr. Alastair Pringle or to Editor-in-Chief John Palmer​. Generally, we are looking for articles that are 2,000–5,000 words, although shorter and longer articles are acceptable with quality content. Each submission should include a title, an abstract (summary, max. 200 words), and a short author biography (max. 100 words). 

​Submission Deadline: April 30, 2021

Author Guidelines

All article types are encouraged for this issue. TQ has a dozen ways for you to share your yeast and fermentation expertise with the Master Brewers community. Please refer to TQ’s Author Guidelines for more information.

Contact John Palmer, TQ Editor-in-Chief, with your article idea. He and the focus issue editors can help you refine it.

Author Benefits

A focus issue offers significant benefits to authors, helping to raise their profile in the industry. A single-topic issue gives Master Brewers members an opportunity to publish alongside the related work of peers to highlight progress in the focus area. The TQ focus issue on yeast and fermentation will be widely promoted and is expected to be highly read, giving authors maximum exposure. Articles receive DOIs and will be submitted to Crossref, allowing citation connectivity with other journals.

For more information about the scope of the issue or to submit your article, please contact
John Palmer, TQ Editor-in-Chief.

Focus Issue Editors

Bill Maca is the owner of HWM Yeast Solutions LLC, which provides consultation services in the areas of yeast propagation, yeast management, and fermentation, as well as troubleshooting of microbiological-related issues in breweries and wineries. He has more than 40 years of experience in the brewing industry, starting his career in quality control at Miller Brewing’s Albany brewery and retiring in 2013 as the senior yeast/fermentation scientist at the MillerCoors Technical Center in Milwaukee. Bill is a member of the Master Brewers Association of the Americas (MBAA) and the American Society of Brewing Chemists (ASBC). He is a faculty member at the Siebel Institute of Technology,​​ lecturing in the diploma, concise, and brewing microbiology courses. Bill is also a contributing lecturer in the MBAA malting/brewing and packaging courses in Madison, Wisconsin, and currently serves on the MBAA Technical Quarterly Editorial Board.

Alastair Pringle was educated in England, where he earned undergraduate and graduate degrees in microbiology. He joined Anheuser-Busch in 1984 and over the years held a number of technical management positions. As Senior Director of Brewing Research, his responsibilities included all areas of brewing science. Alastair is currently an assistant professor at Maryville University in St. Louis, where he teaches microbiology and biotechnology. In addition, he is the principal consultant at Pringle–Scott LLC and a member of the IBD Board of Examiners.

Interested in submitting?

Email ​John Palmer at tqeditor@mbaa.com​​.
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