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brewingchemists.bsky.social
Does heat strip the flavor from #NABeer? Join us Dec. 16 for "Some Do Not Like It Hot," a look at how Pulsed Electric Fields (PEF) and High-Pressure Processing (HPP) can preserve NAB aroma and flavor. FREE for ASBC members: https://asbcnet.org/events/webinars/some-do-not-like-it-hot #BrewingScience
November 4, 2026 at 5:52 PM
brewingchemists.bsky.social
Meet Hatice Morris, Yeast and Fermentation SME at Molson Coors Beverage Company, who's bringing original fermentation data to our November 17 webinar on killer yeast risk in brewing.

Register now to be there: https://www.asbcnet.org/events/webinars/killer-yeast

#KillerYeast #BrewingScience
October 29, 2026 at 5:28 PM
jbrewingchemists.bsky.social
Hop terroir isn't hop-aganda 🌿 Nectaron and Superdelic hops from 8 farms in NZ's Tasman region had distinct volatile fingerprints, and panelists described the same cultivar differently by farm. "Citrus" topped both. Open access. Check out below 👇🏻👇🏻

doi.org/10.1080/0361... #hops #brewingscience
Investigating Differences in the Volatile and Sensory Profiles of Nectaron and Superdelic Hops Grown in the Tasman Region of New Zealand
New Zealand hops are sought after for their distinctive aromas imparted to craft beer. There is a lack of understanding of how growing location influences hop aroma, which is important for brewing ...
doi.org
October 25, 2026 at 11:34 AM
jbrewingchemists.bsky.social
Rice to meet you, sake 🍶 Swapping koji for exogenous enzymes in a Western-style staged brew gave sake-like beverages that matched commercial ginjo and daiginjo on ABV, Sake Meter Value and total acidity, with a drier profile. Read more below 👇🏻

doi.org/10.1080/0361... #sake #brewingscience
Making a Sake-like Product Using Western Brewing Techniques
Sake is a traditional Japanese beverage made with rice, water, yeast and koji. The global demand for sake has increased with exports rising over 23% in 2023–2024. Conventional sake brewing relies o...
doi.org
October 23, 2026 at 10:56 AM
brewingchemists.bsky.social
Could a killer yeast strain already be hiding in your fermentation? Join us on November 17 for our live webinar, Killer Yeasts in Brewing with Hatice Morris (Molson Coors). Free for members. Save your spot today: https://www.asbcnet.org/events/webinars/Pages/Killer-Yeast.aspx

#BrewingScience
October 20, 2026 at 5:54 PM
jbrewingchemists.bsky.social
Getting to the head of the matter 🍺 A rapid Lab-on-a-Chip capillary electrophoresis method maps #beer proteins from 10 to 80 kDa. Xerogel stripped 93% of #protein, and #pasteurization cut foam-positive LTP1 by 20%. Check out more below 👇🏻

doi.org/10.1080/0361... #brewingscience #beer
Development of a Capillary Electrophoresis Method for Semi-Quantitative Beer Protein Analysis: Impacts of Raw Materials, Dry Hopping, Stabilization Treatments, Pasteurization, and Aging
A rapid capillary electrophoresis method using Lab-on-a-Chip technology after acetonitrile precipitation to eliminate polyphenol interferences was developed for semi-quantitative analysis of beer p...
doi.org
October 21, 2026 at 12:24 PM
jbrewingchemists.bsky.social
#Rice to meet you, sake 🍶 Swapping #koji for exogenous enzymes in a Western-style staged brew gave sake-like beverages that matched commercial ginjo and daiginjo on ABV, Sake Meter Value and total acidity, with a drier profile.

doi.org/10.1080/0361...

#sake #brewingscience
doi.org
October 16, 2026 at 2:46 PM
jbrewingchemists.bsky.social
Kiln it or keep it? 🔥

Lager, Munich & Caramel 90°C malts from 4 barley varieties, profiled by LC-MS. Malt type drove most of the 609 metabolites, but varietal differences survived the kiln. Check out more in the article below

www.tandfonline.com/doi/full/10....

#malting #brewingscience #beer
Effects of Variety by Malting Interactions on the Malt Metabolome – Part 1
Malt production involves complex biochemical transformations that influence malt quality, flavor development, and end-use performance in brewing and distilling applications. While the effects of ki...
www.tandfonline.com
October 13, 2026 at 2:40 PM
jbrewingchemists.bsky.social
🥃 #Bourbon #barrel char🔥: distillery trash 🗑️ or brewer's treasure👑? It's ~70% liquid at ~52% ABV, and 3 days in beer adds ~2.2% ABV + #whiskey congeners with almost no batch variation. A char-ismatic shortcut⁉️

Check out more below 👇🏻

doi.org/10.1080/0361... #brewingscience
Bourbon Barrel Char for Beer Flavoring
Barrel char is commonly filtered from whiskey prior to bottling and treated as a waste byproduct. This study evaluates the use of barrel char as a flavoring agent for beer. Barrel char consistently...
doi.org
October 13, 2026 at 1:04 AM
brewingchemists.bsky.social
Missed the live event on September 15? "A Practical Guide to Managing Geosmin Risk from Grain" is now available on demand. ASBC members and webinar registrants can access the recording today: https://www.asbcnet.org/events/webinars/Pages/Geosmin-Risk.aspx

#ASBCWebinar #GeosminRisk #BrewingScience
This image is a promotional banner for an ASBC webinar titled "A Practical Guide to Managing Geosmin Risk from Grain." It mentions that the webinar is now available on demand and is free for ASBC members. The presenter is identified as Seth DeBolt from the University of Kentucky.
September 30, 2026 at 9:48 PM
jbrewingchemists.bsky.social
Small granules, big problem 🌾 KU Leuven researchers found large #starch granules hydrolysis first, small ones later — and kilning #barely moved gelatinization! Read more in the link below! 👇🏻

#malting #beer #brewingscience

doi.org/10.1080/0361...
Insight into Changes in the Granule Size Distribution and Gelatinization Temperature of Barley Starch During Lab-Scale Malting
Starch gelatinization characteristics and granule size distributions are often reported as characteristics of barley and barley malt. Insights into the evolution of these properties during malting ...
doi.org
September 24, 2026 at 12:19 PM
jbrewingchemists.bsky.social
Lager yeast don’t sip their thiol precursor G-3SHol - they drink the whole pint 🍺 😁! Ales barely sip. This article traces its path to y-GluCys-3SHol, a direct source of free thiols. #brewingscience #fermentation #beer #yeast

doi.org/10.1080/0361...
First Evidence of Full Consumption, in Lager Yeasts, of Glutathionylated Precursors, with Further Metabolization to the γ-GluCys-Intermediate, Source of Free Thiols
Focusing on six lager and five ale yeasts, this work examined their uptake of the glutathionylated precursor of 3-sulfanylhexanol (G-3SHol) and its bioconversion to the intermediates γ-glutamylcyst...
doi.org
September 13, 2026 at 1:53 PM
vineturglobal.bsky.social
FYI: Scientists Map Hop Genome and Find Breeding Barriers #HopGenome #BrewingScience #CraftBeer #Hops #Genetics
Scientists Map Hop Genome and Find Breeding Barriers
The study shows European and North American chromosomes often stay distinct, complicating efforts to breed better beer hops.
www.vinetur.com
June 2, 2026 at 8:36 PM
vineturglobal.bsky.social
FYI: Miniature Spectrometers Track Brewing in Real Time #Spectrometry #BrewingScience #CraftBeer #NearInfrared #BrewingInnovation
Miniature Spectrometers Track Brewing in Real Time
A Chinese study found that portable near-infrared devices can accurately measure wort during mashing, potentially reducing lab testing.
www.vinetur.com
May 12, 2026 at 8:54 PM
vineturglobal.bsky.social
FYI: Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds #HazyBeer #LagerBeer #BrewingScience #CraftBeer #BeerInnovations
Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds
Discovery offers brewers a novel method to control cloudiness, expanding options for popular hazy beer styles
www.vinetur.com
October 27, 2025 at 5:55 PM
vineturglobal.bsky.social
Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds #BeerInnovation #HazyBeer #LagerLove #BrewingScience #CraftBeer
Yeast RNA Extracts Create Extreme Haze in Lager Beer, Danish Study Finds
Discovery offers brewers a novel method to control cloudiness, expanding options for popular hazy beer styles
www.vinetur.com
October 22, 2025 at 5:54 PM
ifstnews.bsky.social
Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour
September 3, 2025 at 8:33 AM
ifstnews.bsky.social
Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour
August 29, 2025 at 8:33 AM
ifstnews.bsky.social
Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour
August 15, 2025 at 8:33 AM
ifstnews.bsky.social
Perfect for members curious about the commercial brewing process or keen to learn more about one of Britain’s historic breweries.

#FoodScience #BrewingScience #BeerProduction #FoodAndDrink#BreweryTour
August 3, 2025 at 11:00 AM
fermentedfizz.bsky.social
fermentedfizz.com/mastering-ho... #Homebrewing, #BeerBrewing, #OffFlavors, #BrewingScience, #Fermentation, #BeerQuality, #CraftBeer, #BrewingTips, #Diacetyl, #Acetaldehyde, #BrewingCommunity, #BeerLovers
Mastering Homebrew: Understanding and Preventing Off-Flavors in Beer - Fermented Fizz
Discover the science behind off-flavors in homebrewed beer and learn how to identify, prevent, and rectify them for a consistently high-quality brew.
fermentedfizz.com
February 15, 2025 at 11:54 PM
jbrewingchemists.bsky.social
Does harvest time change hop creep This new open-access study tracked hop starch & amylase every 4h across a 24h cycle. Turns out the clock isn't the culprit—variety is. The plot (starch) thickens! 🍺

doi.org/10.1080/0361...

#craftbeer #brewingscience #hops
Investigation into Diurnal Changes in Hop Starch and Amylase Activity and Their Relationship to Hop Creep Potential
Following the discovery of starch in hop cone bracts, this study investigated the extent and change of diurnal starch concentration, amylase activity, and hop creep potential. Three hop varieties w...
doi.org
August 7, 2026 at 2:25 PM
jbrewingchemists.bsky.social
Baijiu’s complex aroma = teamwork 🧫 Lactobacillus, Kazachstania, and molds brew up >80 flavor compounds in composite-aroma Baijiu. Turns out fungi aren’t just moldy bystanders.

#foodscience #brewingscience

doi.org/10.1080/0361...
Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in the Fermenting Mash of Composite-Aroma Baijiu
This study investigated the dynamic changes in microbial communities, volatile flavor compounds, physicochemical properties, and enzyme activities during the fermentation of Fuhexiang Baijiu. Resul...
doi.org
July 10, 2026 at 9:26 PM
jbrewingchemists.bsky.social
Turning up the heat 🔥 New in JASBC: 80 °C HS-SPME extraction rescues β-myrcene linearity (R² 0.94 → 0.9992) while keeping #linalool, #geraniol & #β-citronellol on point. One method, four #terpenes. Check it out!

#brewingscience #craftbeer #hops #beer #chemistry

www.tandfonline.com/doi/full/10....
Optimization of HS-SPME-GC-MS for Simultaneous Quantification of β-Myrcene, Linalool, Geraniol, and β-Citronellol in Beer: Improved β-Myrcene Linearity at 80 °C Extraction
Calibration linearity for β‑myrcene can be the main analytical limitation in HS‑SPME–GC–MS (EI‑SIM) quantification of selected hop‑derived monoterpenes in beer. This study, therefore, evaluated whe...
www.tandfonline.com
May 23, 2026 at 6:03 AM
jbrewingchemists.bsky.social
🚿🍺 Can shower water sneak into your beer during #pasteurization?

This #openaccess study shows the risk is very low — but CO₂ loss occurred in crown-cork bottles (not cans or swing tops). Closure type matters. 💨

doi.org/10.1080/0361...

#beer #brewing #brewingscience
Investigations on the Ingress of Process Water During the Pasteurization of Beverage Containers
When heat treating (pasteurizing) bottled or canned, carbonated beverages, such as beer and beer products or soft drinks, to reduce and/or kill any potential product spoilage organisms in their res...
doi.org
February 12, 2026 at 7:38 PM