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ASBC Research Council Accepting Project Proposals

The ASBC Research Council is accepting scientific project proposals related to brewing, fermented beverage, and allied industries. Check eligibility requirements and apply by February 21!

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Featured Science

Pathogens in Non-Alcoholic Beers—Current Knowledge

With the NA beer market booming, it is more important than ever to understand what pathogens can and cannot grow in your products. In this month’s article, Dr. Grzegorz Rachon et al. investigate the impact of CO₂ on the growth of E. coli or Salmonella in closed and open bottle environments.

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Brewing Summit 2025
Palm Desert, California
Wednesday, August 13, 2025 - Friday, August 15, 2025

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Brewing Summit 2025

Submissions Are Open Now!

Now accepting abstract, pre-meeting workshop, and focus session submissions. Contribute your knowledge to the brewing industry as we continue "Evolving in a New Environment."

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Evaluate and Improve Your Accuracy

ASBC Laboratory Proficiency Program (LPP)

With a variety of samples available, ASBC LPP 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

Mashing Isothermally at High Temperature Compared to Infusion Mashing for the Production of Full-Bodied, Alcohol-Reduced Beer

Birgit Fritzsche and colleagues had two objectives in their study: to investigate the influence of mashing temperatures on alcohol content and taste of bottom-fermented Pilsner style beers and to ascertain whether these beers exhibit comparable sensorial properties. The researchers compared three beers brewed with three different mashing procedures. Read this month's Editor’s Pick, open access in JASBC!