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

Free tuition, in this economy? Yes, really.
Apply for the John Mallett Scholarship by April 1 for $4,000 toward tuition + $1,200 travel. MBAA members only—go get it!

Apply at: www.mbaa.com/scholarships

#masterbrewers #BrewingEducation #BrewersGuild #BrewingScience #BeerIndustry #BreweryLife

Investigations on the Ingress of Process Water During the Pasteurization of Beverage Containers When heat treating (pasteurizing) bottled or canned, carbonated beverages, such as beer and beer products or soft drinks, to reduce and/or kill any potential product spoilage organisms in their res...

🚿🍺 Can shower water sneak into your beer during #pasteurization?

This #openaccess study shows the risk is very low — but CO₂ loss occurred in crown-cork bottles (not cans or swing tops). Closure type matters. 💨

doi.org/10.1080/0361...

#beer #brewing #brewingscience

Missed a session at #BrewingSummit2025 or simply want to revisit your favorites? #BrewingSummitRewind gives you on-demand access to the science, technical insights, and practical brewing knowledge shared in Palm Desert.

Get access: https://bit.ly/4s4frIM

#brewingscience

Abstract submissions for the 2026 ASBC & CIBD Meeting close today, February 6.

Share your research: https://bit.ly/44F6DyW

#research #brewingscience #abstractsubmissions #ASBCCIBD

From Rodenbach to New Belgium Brewing, Peter Bouchaert brings decades of experience with barrels, foeders, and mixed fermentations. Join us TOMORROW (Jan 28) to explore the science of barrel aging and sour beer.

FREE for members: https://bit.ly/49wU2zp

#asbcwebinars #sourbeer #brewingscience

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

Zythology: The Science Behind Beer Appreciation - Up North Breweries Zythology, the study of beer, covers its history, brewing process, and flavors. Learn the difference between zythology and zymology!

🍺 Ever heard of zythology? It's the study of beer, from brewing to tasting! 🍻 Dive into the science & art of beer here: upnorthbreweries.com/zythology-th... #Zythology #Beerology #CraftBeer #BrewingScience

Are there any labs, maybe in the UK or elsewhere, performing residue analysis for carrageenan in brewing samples?

#brewingscience

Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds Discovery offers brewers a novel method to control cloudiness, expanding options for popular hazy beer styles

FYI: Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds #HazyBeer #LagerBeer #BrewingScience #CraftBeer #BeerInnovations

Today I met with @briangibsontub.bsky.social to discuss some exciting data from our TU/VLB Berlin research project.

Early results suggest that bottle conditioning could improve the chemical stability of dry-hopped beers.

Watch this space. #brewingscience 🍻

Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds Discovery offers brewers a novel method to control cloudiness, expanding options for popular hazy beer styles

Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds #BeerInnovation #HazyBeer #LagerLove #BrewingScience #CraftBeer

Dr Matthew T. Cottrell | Yeast Cell Counts and Viability in Brewing: Finding a Method You Can Count On • scientia.global Brewers worldwide rely on accurate yeast cell counts and viability determinations to achieve consistent, high-quality, tasty fermentations. To ensure the perfect pint every time, precise measurements ...

Better brews start with better yeast counts. Dr Matthew T. Cottrell explores methods to boost consistency and flavour in brewing. www.scientia.global/dr-matthew-t... #BrewingScience #YeastMatters

Hot water isn’t a suggestion. It’s a requirement.
The tea leaf truth:
🔥 Boiling water = full flavor extraction
🌫️ Warm water = wasted potential
Stop being afraid of the steam. Your tea will thank you.

#TeaRules #BrewingScience #TeaHack
Retweet to challenge a low-temp brewer. 🔁

Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour

Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour

Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour

Yesterday, we had Daniel and Jaimie attend our one-day Practical Yeast Management workshop.🔬
🌐: brewlab.co.uk/product/practical-yeast-...
#Brewery #CraftBeer #BrewingScience

Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour

One-Day Practical Yeast Management Workshop at Brewlab!
Dive deep into yeast management. Learn to store, handle, and pitch liquid yeast to boost flavour and cut costs.
📆: Tuesday 22nd July.
brewlab.co.uk/product/practical-yeast-...

#Brewing #BrewingScience #CraftBeer

Brettanomyces know how to “talk” too! 🦠💬🦠
Britton et al. reveal how quorum-sensing signals trigger filamentous growth in this beer- and wine-spoiling yeast. #FEMSMicrobiolLett #QuorumSensing #BrewingScience

buff.ly/5vvQISX

Book cover for Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press), by Jeffrey Pilcher with a graphic of a pint.

Hopped Up

Featured in 2025 CAFS Social, Book Launch and Awards Ceremony

Details and tickets: www.eventbrite.ca/e/2025-cafs-...

#Toronto #Food #CAFS2025 #ACEA2025

#Beer #Brewing #BrewingScience #BeerStyle #Commodification #Gender #Empire #Technology #IndustrialConsolidation #CraftBeer

Book cover for Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press), by Jeffrey Pilcher with a graphic of a pint.

Featured in 2025 CAFS Social, Book Launch and Awards Ceremony

Details and tickets: foodstudies.info/news-confere...

#CAFS2025 #ACEA2025

#Beer #Brewing #BrewingScience #BeerStyle #Commodification #Gender #Empire #Technology #IndustrialConsolidation #CraftBeer

🍺 Pea-powered #beer? Scientists found that pea sugars speed up sour beer fermentation, enhancing acidity & fruitiness — without the "beany" taste. Mind your *peas* and Q's! 🍻 #CraftBeer #BrewingScience psafe.ly/3D7Sr3

Mastering Homebrew: Understanding and Preventing Off-Flavors in Beer - Fermented Fizz Discover the science behind off-flavors in homebrewed beer and learn how to identify, prevent, and rectify them for a consistently high-quality brew.

fermentedfizz.com/mastering-ho... #Homebrewing, #BeerBrewing, #OffFlavors, #BrewingScience, #Fermentation, #BeerQuality, #CraftBeer, #BrewingTips, #Diacetyl, #Acetaldehyde, #BrewingCommunity, #BeerLovers

What's your preferred brewing temperature? New research shows why temperature stability matters more than you think. Full breakdown in our latest issue: https://buff.ly/41UZji0 #CoffeeBrewing #BrewingScience

A Brewed History - Brewing - Up North Breweries Explore the art of brewing beer, from mashing grains to fermentation, learn how ingredients like hops and yeast create this beloved beverage.

🍺 Curious about the brewing process? Dive into the art of transforming grains, hops, and yeast into your favorite beer. Learn how it all comes together, from mash to glass! Cheers! 🍻 #BrewingScience #CraftBeer #BeerLovers
upnorthbreweries.com/a-brewed-his...

#brewschool #brewingscience #microbiology #gramstain #spscccraftbrewdistill #spscc #microscopy @spscc_craftbrewdistill
One of these organisms you may want in your beer, depending on the style, the other, definitely not.

Environment found to explain the largest variance in physical and compositional traits in malting barley grain BACKGROUND Starch is the most abundant constituent (dry weight) in the barley endosperm, followed by protein. Variability of compositional and potentially related physical traits due to genotype and...

🌱New study explores the environment's key role in malting barley quality. (Maany Ramanan, Christine Diepenbrock, Glen Patrick Fox)
@ucdavis @ucdavisresearch @SCIupdate
▶️ scijournals.onlinelibrary.wiley.com/doi/full/10....
#Agriculture #BrewingScience #MaltingBarley

Just found out about (and joined!) the @pinkbootsbeer society. Really excited about this space for women beer professionals! #Beer #BrewingScience #Yeast Here's a photo of me in my very own pink boots (..please ignore the falcon).