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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

Managing Microbiological Risk in Low- and Non-alcoholic Beer

Non-alcoholic and low-alcoholic beers (NABLABs) are a thriving market—but that doesn’t mean microbiological contaminants should thrive, too! In this article (prepared by Morgan Fleck with input from the ASBC Microbiology Subcommittee and Assoc. Prof. Joy Waite-Cusic) learn how to stay on top of risks that may grow in your NABLAB products.

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Upcoming Events

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

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Brewing Summit 2025

Session and Abstract Submissions Coming Soon!

Focus sessions and abstract submissions will open in January 2025. Start preparing your work to share the latest discoveries and innovative solutions to today’s brewing challenges.

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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!