American Society of Brewing Chemists

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Upcoming Webinar—​​​Brewing for Impact: African Fonio as a Major Brewing Grain of the Future

Join us November 12 for a webinar exploring fonio—a sustainable, gluten-free grain cultivated for over 5,000 years in Africa. Learn how this climate-resilient grain can be used to diversify your recipes and embrace sustainable brewing practices. Unlock new possibilities for your beer production with fonio!

Register Today

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Featured Science

Seeing through the smoke of bias on your sensory panels

Kelsey Roberts of Georgetown Brewing Co. goes through how they went about diagnosing smoke taint in 2021 hops… and how a little trickery changed the answer.

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​​World Brewing Congress 2024

Thank You for Attending WBC 2024! 

Thank you to everyone who joined us in Minneapolis, Minnesota August 17–20 for World Brewing Congress 2024! Did you miss the congress? Stay tuned for details on WBC Rewind​. ​

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ASBC Laboratory Proficiency Program (LPP)

With a variety of samples available, ASBC LP​P can help improve the accuracy of labs of all sizes. Compare your results with labs from around the world while regularly evaluating your accuracy and instrument performance. Learn how you can start improving your lab -- and the synergies you can get when you bundle ASBC LPP with your free ASBC member Methods of Analysis​. 

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​​JASBC Editor's Pick

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Around 90% of the raw material used in the production of Scotch grain whisky consists of unmalted grains, which may lead to nitrogen deficiency for yeast in the fermentable grain mash. This study by Hidde Yaël Berg, Georg Arju, and Ildar Nisamedtinov examined nitrogen source availability and utilisation by three commercial whisky strains (Saccharomyces cerevisiae) during Scotch grain whisky fermentation, focusing on oligopeptides. Read the open access JASBC Editor's Pick to learn more​.

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The American Society of Brewing Chemists supports brewers and breweries of all sizes worldwide. Connect with fellow brewing scientists and take your quality to the next level.​

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