In an infectious way: BoonRawd Brewery with neu Beer Ambassadors trained by Doemens (Brewing and Beverage Industry International 2023/II) The key to success: an essential instrument of quality assurance - sensory analysis (Brewing and Beverage Industry International 2022/I) Planning and new construction Doemens technical centre: (Hopfen-Rundschau International 2021) Bottom-fermenting yeasts: influence of beta-lyase activity on beer aroma (Brauwelt International 2021/I) Insight of mineral water: Silicon-rich and low mineralized mineral waters (Brewing and Beverage Industry International 2020/V) Unique character: Aroma development during barrel aging (Brauwelt International2020/II) A world of beer: Innovations across nations (Brewing and Beverage Industry International 2020/I) Insight of mineral water: Sodium-rich mineral and spring waters (Brewing and Beverage Industry International 2020/I) Insight of mineral water - Mineral waters that contain magnesium (Brewing and Beverage Industry International, 2019/V) Carrying the torch: Craft Beer Italy – Milan, second edition (Brewing and Beverage Industry International, 2019/III) Insight of mineral water - Mineral waters that contain sulfate (Brewing and Beverage Industry International, 2019/II) Doemens 2020: Launching the Fundraising Project (Brauwelt International V/2018) Insight of mineral water. Mineral waters rich in hydrogen carbonates (Brewing and Beverage Industry 2018/V) Something for everyone - Brewing alcohol-free beers for the taste (Brewing and Beverage Industry International, 2018/V) Doemens 2020: Fundraising initiative launched (Brewing and Beverage Industry International 2018/IV) Proper Yeast Management (Brauwelt International 2018/III) Insight of mineral water: Calcium-rich mineral waters (Brewing and Beverage Industry International 2018/III) Behind the Scenes of the European Beer Star (Brauwelt International 2018/III) Hygienic Design – Practical Applications (Brauwelt International 2018/II) Sensory descriptions of mineral water diversity (Brewing and Beverage Industry International (2017/V) Preparing for the Future – renewal at Doemens (Brauwelt International 2017/IV) Farewell to a visionary: Dr. Wolfgang Stempfl retires (Brewing and Beverage Industry International 2017/IV) Bottle Conditioning – Undiscovered Territory for New Creations (Brauwelt International 2017/I) Brewing 101: Occupational Safety in Breweries (Brauwelt 2017/I) Hops, like sleeping beauty, deep sleep! (Brauwelt International 2016/VI) Brewing 101: A beer, but a fresh one, please (Brauwelt International 2016/VI) Brewing 101: Fruity beers – Tracking the Belgians (Brauwelt International 2016/V) Cider – more than just apple wine (Brauwelt International 2016/V) Developing and Internationalizing the Beer Sommelier Course (Brewing and Beverage Industry International 2016/V) Brewing 101: Bottle fermentation – revival of an old technique (Brauwelt International 2016/IV) Brewing 101: Let’s tap a barrel today (Brauwelt International 2016/III) Brewing 101: Yeast in breweries (Brauwelt International 2016/I)