Join us, in partnership with Guinness, on May 20 for an inside look at formulation, process development, and flavor matching in "Innovating for an Icon."

Register now: https://bit.ly/41KUl6p

FREE for ASBC members | $49 nonmembers

#webinar #brewingscience #NALAB

Industry-leading keynote speakers are coming to the 2026 #ASBCCIBD Meeting!

Spotlights on each expert coming soon—don’t miss insights shaping the future of beverage science.

https://bit.ly/3Qow2Zx

Advance registration is open!

#keynotes #announcements #beveragescience

The Biochemical Levers That Explain Malt — Beervana What is the main driver of the way a base malt tastes, the barley variety or the malting process? In a long-overdue part two on my series on malting, we learn the answer. 

Malting—not just barley variety—drives malt flavor. By adjusting protein, enzymes, moisture, germination, and kilning, maltsters shape flavor, color, and key compounds—linking malting and brewing more than ever.

Read full article: https://bit.ly/41zxJFJ

Now available: the Brewing Microbes Reference Guide!

This concise, one-page guide connects you to key ASBC resources so you can quickly find what you need to support your lab and processes.

Explore more: https://bit.ly/4cnnE3I

Not a member? Join ASBC today.

The program is coming together for the 2026 #ASBCCIBD Meeting! Explore sessions on flavor stability, molecular methods, yeast innovation, grain quality, authenticity testing, and global industry trends.

Advance registration is open: https://bit.ly/4cJXs4E

#beveragescience

Last chance to register for our next webinar! Join us tomorrow, April 13, as Kevin Verstrepen shares how AI is being used to predict beer aroma, identify key flavor drivers, and improve NABLABs.

Free for members: https://bit.ly/4b1VLP6

#brewingscience #NABLAB #webinar

Heineken’s Net-Zero Journey: Greener Brewing with Science Heineken shows how a major brewer can grow responsibly, using regenerative farming, green energy and science-based targets to cut environmental impact.

Heineken is showing how a major brewer can grow responsibly, using regenerative farming, green energy, and science-based targets to cut environmental impact.

Read more: https://bit.ly/4srGo8e

Beverage science is evolving—and so are the challenges behind quality and innovation. The 2026 #ASBC & #CIBD Meeting brings global experts together to tackle what’s next in brewing, distilling, and wine.

Advance registration is open now: https://bit.ly/3MJ0KuA

#beveragescience

Happy #nationalbeerday! 🍻 Celebrating the 1933 Cullen-Harrison Act—a key step toward ending Prohibition & reviving brewing. From early standardized methods to today’s advances, #ASBC supports the #brewingscience behind every quality pint.

https://bit.ly/4sjpxEm

What if #ai could predict—and improve—beer flavor? That question is at the center of an article in National Geographic and in our April 13 webinar. Dive deeper into the science with Kevin Verstrepen & explore how machine learning models are helping brewers.

https://bit.ly/4b1VLP6

#brewingscience

Beer Drinkers Are Shifting Toward This Emerging Style - Tasting Table A few years back, IPAs with high ABVs were the hottest trend in brewing. These days, this style boasting a lower ABV has become popular.

Drink trends are shifting fast. As Gen Z drinks less and older generations drink more, brewers are adapting—driving growth in non-alcoholic options and the rise of mid-strength beer to meet changing demand.

Read article now: https://bit.ly/4e30W3f

The 2026 ASBC & CIBD Meeting brings together combined scientific expertise and international perspectives of @brewingchemists.bsky.social and the Chartered Institute of Brewers and Distillers.

Register now to be part of it: https://bit.ly/3MJ0KuA

#ASBC #CIBD #beveragescience #brewing #distilling

Maintaining flavor in non-alcoholic beer is a major challenge. A recent National Geographic feature highlights how AI and genetics are tackling it.

On April 13, Kevin Verstrepen shares how AI predicts aroma and improves NABLABs.

https://bit.ly/4b1VLP6

#brewingscience #webinar

Sign In ASBC provides Analytical, scientific process control methods to ensure high quality and safety standards, Science-based approaches and solutions to industry-wide issues, Scientific support to evaluate...

In recent trials, Yakima Chief Hops compared emulsified and non‑emulsified hop oils in lager and IPA, searching for the differences in taste. Their sensory outcomes were not quite what they expected!

Read on to learn more: https://bit.ly/4lU0WEx

Did you know dry-hopped beers may appear more bitter in BU than they really are? Our March 27 #asbcwebinar shows you how Beer-23 methods and IAA calculators give you the true picture of bitterness.

Join us TOMORROW: https://bit.ly/4swzyyJ

#brewingscience

The 2026 ASBC & CIBD Meeting brings global experts together to exchange ideas, explore solutions, and advance the science behind quality and innovation.

Advance registration is open now: https://bit.ly/3MJ0KuA

#ASBCCIBD #beveragescience

Meet the minds behind the measurement:
🍺 Hershel Jude (KalHops)
🍺 Alex Raeon (New Belgium)
🍺 Jim Matt (Rhinegeist)

Join us on March 27 as they share how chemistry shapes beer bitterness. Reserve your spot for this live event: https://bit.ly/4swzyyJ

#beerchemistry #beermethods

Scientists find smartphones can detect off-flavours in beer A way to detect the off-flavour of dimethyl sulfide (DMS) in beer using smartphones and colour readings has been discovered by scientists.

New research explores a smartphone-based tool to measure dimethyl sulfide (DMS) in beer. While low levels enhance flavor, high concentrations create off-notes. This paper-based method offers a simple way to monitor and control DMS during brewing.

Read article: https://bit.ly/4d0wXZs

Not just another brewing and distilling conference. This August, the 2026 #ASBCCIBD Meeting will bring together experts across brewing, distilling, and wine to tackle the technical challenges shaping #beveragescience in Seattle.

Register now and save: https://bit.ly/487h1l1

IBU or HPLC? Learn the strengths, limitations, and best uses of bitterness measurement methods from Beer-23 in our March 27 webinar.

Master the science behind your beer’s flavor: https://bit.ly/4swzyyJ

#brewinganalytics #ASBCwebinar

Non-alcoholic beer yeasts evaluated for fermentation activity Researchers have explored nearly a dozen non-traditional yeast strains to find out which ones could brew the best non-alcoholic beers for a growing market.

Researchers evaluated 11 non-traditional yeast strains to see how well they perform in non-alcoholic beer brewing, combining chemical analysis with sensory panel insights.

Read the full article now: https://bit.ly/3NntrOj

Brewing and beverage science move forward through #collaboration.

As a member, YOU gain:
• Access to the ASBC member directory
• Member-only discussions in ASBC Connect
• Opportunities to collaborate

Join today: https://bit.ly/40UKUAH

#asbcmembership #connections

Discover what makes beer bitter & how to measure it! Join us on March 27 to explore hop compounds, the difference between BU and IAA, and practical applications in brewing. Perfect for QA, lab, and production teams.

Don't miss out: https://bit.ly/4swzyyJ

#beerscience #quality

Innovation doesn’t happen in silos.

The 2026 ASBC & CIBD Meeting brings brewing, distilling, and wine professionals together to explore the ideas shaping the future of beverage science.

Advance registration is open: https://bit.ly/3MJ0KuA

#ASBCCIBD #beveragescience

Hops and Microchips: How AI Is Reshaping Craft Brewing in the PNW AI-assisted tools like Gastrograph or in-house systems built by breweries are helping people with craft brewing.

AI-assisted tools or in-house systems built by breweries themselves are crunching huge datasets. What comes out isn’t a perfect recipe, but a set of probabilities.

Read article: https://bit.ly/4767FoP

Inside the quest to build the ultimate nonalcoholic beer Scientists in Belgium—that celebrated bastion of ancient beer culture—are harnessing genetic breakthroughs and machine learning to reimagine how great booze gets built. Here’s how their revelations in...

A recent article in @NatGeo highlights how scientists in Belgium are using machine learning to rethink how great-tasting beer is created—especially without alcohol. https://bit.ly/4syOU5X

Learn how this technology works in our April 13 webinar: https://bit.ly/4b1VLP6

Today is your last opportunity to propose a pre-meeting workshop or field trip for the 2026 ASBC & CIBD Meeting. Don’t miss the chance to lead applied, hands-on learning for beverage science professionals.

Submit your proposal before March 4: https://bit.ly/4rg5OpG

#ASBCCIBD #submissions

There’s still time to propose a pre-meeting workshop or field trip for the 2026 #ASBCCIBD Meeting. Share your expertise and contribute to a focused beverage science technical program in Seattle this August.

Hurry—there is only one day remaining! https://bit.ly/4rg5OpG

The 2026 #ASBCCIBD Meeting brings together experts in brewing, distilling, and wine. Only a few days remain to propose a workshop or field trip that addresses shared technical challenges and cross-beverage innovation.

Submit by March 4: https://bit.ly/4rg5OpG

#submissions

#fieldtrips provide attendees of the 2026 #ASBCCIBD Meeting with direct exposure to facilities, production environments, and real-world applications of beverage science. If you know of a site in Seattle, submit a proposal by March 4.

https://bit.ly/4rg5OpG

#submissions