Upcoming Webinar

Join presenter Lindsay Barr, Sensory Specialist from New Belgium Brewing Company for the January 11, 2018, webinar on The Language of Quality: Using the Beer and Malt Flavor Maps as a Sensory Tool. Learn more and register!

Webinars On Demand

Access to On Demand webinars is a membership benefit to ASBC members. View On Demand Library

Call for Award Nominations

Nominations are now being sought for ASBC Awards that will be presented at Brewing Summit 2018. Learn more.





Announcing Publishing Partnership with Taylor & Francis Group

Beginning January 2018, Taylor and Francis Group will publish the Journal of the American Society of Brewing Chemists.







Oregon State University Features the Journal of the ASBC

The JASBC article titled "Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor" was recently featured by Oregon State University.

Their release, titled "Barley no longer an afterthought in beer flavor," includes a  video of Pat Hayes of Oregon State University talking barley. 





ASBC Method Highlight: Wort-23

The automated procedure for the determination of international bitterness units (IBUs) in wort is based on the following reaction: the wort sample is acidified with hydrochloric acid and then combined and extracted with iso-octane. The emulsified layer is separated, and absorbance is measured at 275 nm.

Learn more about the method here.

View method.




What is the Latin word for "brewmaster?"



Which combination of days do you prefer for the ASBC Annual Meeting?


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