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Reflections

Reflections Last time in ‘Reflections’ I noted a marked reduction in the number of submissions to the Journal of the Institute of Brewing in 2021. This theme has continued in 2022 with 12 submissions in January and February, which is almost half the submissions over the same period in the previous three years. With an acceptance rate of 28% over the last five years, this suggests issues of JIB will be thinner than is usual in 2022. Of course, a relaxation of standards would bump up the number of publications in the Journal, but this is not an approach I am comfortable with.This reduction in activity was to be expected given the extraordinary and wide‐ranging impact of the Covid pandemic. There are of course much bigger, fundamental things to sort. Here, in the UK, ‘living with Covid’ brings major challenges including micro/macro‐economic pressures, hospital waiting lists and the return to the workplace for those who had been working from home. Given all this and more, the return of applied research and associated new submissions will take time.So, although a good time to submit your work, it remains not a quick process. In 2021 it took an average of 151 days from submission to online publication in JIB. This may drop in 2022, but not dramatically. The various steps in the process – notably peer review ‐ inevitably take time. It is difficult not to be sceptical about fully open access journals with ‘article processing charges’ where the process from submission to publication takes less than a month. That said, as an author myself, I get the attraction of open access coupled with a rapid process but recognise the value of informed feedback from robust peer review. As I'm fond of saying, good peer review significantly improves manuscripts for both authors and readers.With JIB, publication is presently either free or paid for with open access. With the free option, the full paper (as a pdf) is available to members of the IBD, universities with access to journal bundles or by the reader paying a fee. After a year, these papers become free to all. Alternatively, authors can pay for open access where the full paper is immediately freely downloadable to readers. Importantly, in this case, the authors make their decision after the manuscript has been accepted for publication.As would be expected, open access papers are heavily downloaded. Unsurprisingly, the top five papers in 2020/21 are open access and range from 6249 to 1730 downloads (as of February 2022).1.6249 downloads, accepted February 2021 – ‘Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing’ by Keith Thomas and colleagues, https://doi.org/10.1002/jib.6412.2880/September 2020 – ‘Brewing with 100% green malt – process development and key quality indicators’ by Celina Dugulin and colleagues, https://doi.org/10.1002/jib.6203.2519/September 2020 – ‘The multisensory perception of hop essential oil: a review’ by Christina Dietz and colleagues, https://doi.org/10.1002/jib.6224.1869/March 2020 – ‘Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing’ by Martina Catallo and colleagues, https://doi.org/10.1002/jib.6085.1730/June 2021 – ‘Sources of variation in bourbon whiskey barrels: a review’ by Jarrad Gollihue and colleagues, https://doi.org/10.1002/jib.660Restricted (not open access) papers can also have impressive downloads with, over the same timescale, 1400 for the ‘Biotransformation of hop derived compounds by Brettanomyces yeast strains’ by Marc Serra Colomer and colleagues (https://doi.org/10.1002/jib.610)This issue of JIB is again comparatively slight with four papers. There are papers on the use of sweet potato flour as a saccharification enhancer for brewing with pearl millet malt, the identification of a glutathione S‐conjugate of 3‐sulfanylheptanol in green malt, application of a recombinant barley xylanase inhibitor on premature yeast flocculation and light scattering of colloidal suspensions in bourbon whiskeys. The authors are from Nigeria, Belgium, China and the USA.Cheers,David Quain,Editor in Chief. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Institute of Brewing Wiley

Reflections

Journal of the Institute of Brewing , Volume 128 (2) – Jan 1, 2022
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Publisher
Wiley
Copyright
© 2022 The Institute of Brewing & Distilling
ISSN
0046-9750
eISSN
2050-0416
DOI
10.1002/jib.691
Publisher site
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Abstract

Last time in ‘Reflections’ I noted a marked reduction in the number of submissions to the Journal of the Institute of Brewing in 2021. This theme has continued in 2022 with 12 submissions in January and February, which is almost half the submissions over the same period in the previous three years. With an acceptance rate of 28% over the last five years, this suggests issues of JIB will be thinner than is usual in 2022. Of course, a relaxation of standards would bump up the number of publications in the Journal, but this is not an approach I am comfortable with.This reduction in activity was to be expected given the extraordinary and wide‐ranging impact of the Covid pandemic. There are of course much bigger, fundamental things to sort. Here, in the UK, ‘living with Covid’ brings major challenges including micro/macro‐economic pressures, hospital waiting lists and the return to the workplace for those who had been working from home. Given all this and more, the return of applied research and associated new submissions will take time.So, although a good time to submit your work, it remains not a quick process. In 2021 it took an average of 151 days from submission to online publication in JIB. This may drop in 2022, but not dramatically. The various steps in the process – notably peer review ‐ inevitably take time. It is difficult not to be sceptical about fully open access journals with ‘article processing charges’ where the process from submission to publication takes less than a month. That said, as an author myself, I get the attraction of open access coupled with a rapid process but recognise the value of informed feedback from robust peer review. As I'm fond of saying, good peer review significantly improves manuscripts for both authors and readers.With JIB, publication is presently either free or paid for with open access. With the free option, the full paper (as a pdf) is available to members of the IBD, universities with access to journal bundles or by the reader paying a fee. After a year, these papers become free to all. Alternatively, authors can pay for open access where the full paper is immediately freely downloadable to readers. Importantly, in this case, the authors make their decision after the manuscript has been accepted for publication.As would be expected, open access papers are heavily downloaded. Unsurprisingly, the top five papers in 2020/21 are open access and range from 6249 to 1730 downloads (as of February 2022).1.6249 downloads, accepted February 2021 – ‘Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing’ by Keith Thomas and colleagues, https://doi.org/10.1002/jib.6412.2880/September 2020 – ‘Brewing with 100% green malt – process development and key quality indicators’ by Celina Dugulin and colleagues, https://doi.org/10.1002/jib.6203.2519/September 2020 – ‘The multisensory perception of hop essential oil: a review’ by Christina Dietz and colleagues, https://doi.org/10.1002/jib.6224.1869/March 2020 – ‘Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing’ by Martina Catallo and colleagues, https://doi.org/10.1002/jib.6085.1730/June 2021 – ‘Sources of variation in bourbon whiskey barrels: a review’ by Jarrad Gollihue and colleagues, https://doi.org/10.1002/jib.660Restricted (not open access) papers can also have impressive downloads with, over the same timescale, 1400 for the ‘Biotransformation of hop derived compounds by Brettanomyces yeast strains’ by Marc Serra Colomer and colleagues (https://doi.org/10.1002/jib.610)This issue of JIB is again comparatively slight with four papers. There are papers on the use of sweet potato flour as a saccharification enhancer for brewing with pearl millet malt, the identification of a glutathione S‐conjugate of 3‐sulfanylheptanol in green malt, application of a recombinant barley xylanase inhibitor on premature yeast flocculation and light scattering of colloidal suspensions in bourbon whiskeys. The authors are from Nigeria, Belgium, China and the USA.Cheers,David Quain,Editor in Chief.

Journal

Journal of the Institute of Brewing – Wiley

Published: Jan 1, 2022

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