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 expert brewer Garrett Oliver on November 12 for an informative webinar exploring fonio—a sustainable, gluten-free grain cultivated for over 5,000 years in Africa. Learn how fonio can diversify your recipes and help you embrace sustainable brewing practices. ​

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Featured Science

How Sustainability Data Is Helping Innovate the Brewing Industry

Sustainability is no longer just a buzzword; it's a critical aspect of doing business in the 21st century, and the brewing industry is no exception. In this month’s feature article, discover how sustainability data is transforming the brewing industry and learn about the environmental impact of beer production, easy wins for breweries, benefits of measuring and sharing your sustainability progress.

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​​World Brewing Congress 2024

WBC Rewind Is Now Live! 

Thank you to everyone who joined us in Minneapolis, Minnesota August 17–20 for World Brewing Congress 2024! Did you miss the congress or what to revisit your favorite sessions? Access WBC Rewind​ today! 

Evaluate and Improve Your Accuracy

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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Thank You to our Corporate Members!


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