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Featured Science
Rice Storage Stability: Why Format Matters from Grain to Beer
Rice is receiving renewed attention as a brewing ingredient, but what does that the variety of formats mean when storing? In this article, Maddie Shults, University of Arkansas, explores which rice formats can sit longer without hurting beer flavor, and which ones demand tighter control.
Upcoming Events
Killer Yeasts in Brewing: Limitations of Detection Methods and Implications for Fermentation Performance
Tuesday, November 17, 2026
2027 ASBC & CIBD Meeting
Saturday, August 14, 2027
2027 ASBC & CIBD Meeting
Save the Date!
The American Society of Brewing Chemists (ASBC) and the Chartered Institute of Brewers and Distillers (CIBD) are partnering again August 14–16, 2027, in Clearwater Beach, Florida, for a joint meeting designed for brewing, distilling, and beverage science professionals.
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.
JASBC Editor's Pick
Using Kveik to Breed Novel Interclade Brewing Hybrids with Improved Tolerances to Industrial Fermentation Stresses
Traditional Norwegian farmhouse ale yeast, or kveik, has attracted recent attention with its strong fermentation characteristics, increased stress tolerances, and unique flavour profiles. Commonly used commercial ale yeasts often have deficiencies such as stress sensitivity or a narrow range of conditions for optimal fermentation outcomes. Barret Foster et al. explored the use of selected kveik strains in the generation of novel hybrids as a proof-of-concept to increase strain diversity in the brewing industry.
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