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

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

#asbcwebinar alert: On April 13, Kevin Verstrepen, VIB Center for Microbiology, shares how machine learning models trained on chemical, sensory, and consumer data can predict flavor and guide innovation in NABLABs.

Save your spot now: https://bit.ly/4b1VLP6

#ai #nablab

Our next #asbcwebinar explores how wood structure, barrel construction, oxygen permeability, and mixed cultures impact flavor development and the risk of off-flavors, providing actionable guidance to steer outcomes.

Register today: https://bit.ly/49wU2zp

#brewingscience