China Brewing aims to comprehensively report the latest research results in brewing science from multiple perspectives, levels and fields, promote the essence of brewing culture and build an authoritative academic platform. 
　　China Brewing accepts two types of articles on food science: original research articles and review articles on frontiers, which mainly publishes the latest research achievements and trends in the brewing science, including food microbiology, food biotechnology, biochemistry, biological science, biological engineering, fermentation engineering, brewing engineering, enzyme engineering, genetic engineering and other fields. China Brewing focuses on the brewing mechanism, technology improvement, enzyme preparation, food additives, systematic analysis of flavor components, screening of excellent fermentation strains, microbial metabolism regulation and quality improvement, cleaner production and comprehensive utilization of by-products, food safety laws, regulations and standards, quality assurance system and standardization, intelligentization, digital technology and equipment upgrade and other research directions and key technologies in brewing fields.