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Featured Science

Pathogens in Non-Alcoholic Beers—Current Knowledge

With the NA beer market booming, it is more important than ever to understand what pathogens can and cannot grow in your products. In this month’s article, Dr. Grzegorz Rachon et al. investigate the impact of CO₂ on the growth of E. coli or Salmonella in closed and open bottle environments.

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Upcoming Events

Brewing Summit 2025
Palm Desert, California
Wednesday, August 13, 2025 -

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Brewing Summit 2025

Advance Registration Is Open Now!

Join us August 13–15 in Palm Desert, California for an immersive experience where brewing professionals, scientists, and industry leaders come together to explore the latest innovations, cutting-edge research, and real-world applications.

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.

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JASBC Editor's Pick

Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels

European and Canadian regulators enforce strict limits on the ethyl carbamate content of alcoholic beverages. North American distillers’ malts have high glycosidic nitrile levels, which amplify the ethyl carbamate level of whiskey. Guidelines are required to produce low ethyl carbamate whiskey from North American distillers’ malts. Brad J. Berron et al. challenge several strategies for reducing ethyl carbamate levels in bourbon and American whiskey products.