#asbcwebinar alert: On April 13, Kevin Verstrepen, VIB Center for Microbiology, shares how machine learning models trained on chemical, sensory, and consumer data can predict flavor and guide innovation in NABLABs.

Save your spot now: https://bit.ly/4b1VLP6

#ai #nablab

Woke up to some great news this morning. I’ve been selected as a finalist in this year’s British Guild of Beer Writers Awards for the #NoandLowAlcohol #Beer category with my technical article on the subject for First Key Consulting
firstkey.com/efficient-ap...

#NoLowAlcohol
#nolo
#NABLAB

I am not a fan of the term "NABLAB".

Nice article (open access) from @jbrewingchemists.bsky.social looking into cheap and easy brewer friendly pathogen detection in NABLAB #beers.

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

In our upcoming live event, you'll discover how zero-energy pasteurization compares to conventional methods. Reserve your spot and join us on August 6: https://www.asbcnet.org/events/webinars/Pages/Zero-Energy-Pasteurization.aspx

#NABLAB #brewingscience

Spirits flavor, hop aging, lager yeast interactions, and NABLAB formulation are all on the Tuesday morning technical program at #ASBCCIBD. Join us in Seattle for beverage science insights you can apply. Register: https://bit.ly/3MJ0KuA

2025/11 Biernieuwtje van de dag

Overview van NABLAB bieren gemaakt door Met De Zytholoog Aan De Toog 11 januari 2025.

#mdzadt

Missed the live session? Our webinar with Kevin Verstrepen on using AI to predict aroma and enhance NABLABs is now available on demand.

Watch it now on your schedule: https://bit.ly/4b1VLP6

#brewingscience #NABLAB #webinar

Last chance to register for our next webinar! Join us tomorrow, April 13, as Kevin Verstrepen shares how AI is being used to predict beer aroma, identify key flavor drivers, and improve NABLABs.

Free for members: https://bit.ly/4b1VLP6

#brewingscience #NABLAB #webinar