Official journal of the American Society of Brewing Chemists @BrewingChemists Publishing new research in fermentation, with a focus on brewing & distilling
Joined September 2022
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Something new for NA #beer ✨
Ginger, cardamom and star anise could add flavor & antioxidants to #NABLABs. Star anise led on thiols and #antioxidant activity; ginger had the most diverse thiols. Check out more on the topic below 👇🏻
doi.org/10.1080/03610470.202…
#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/10.1080/03610470.202…
Kiln it or keep it? 🔥
Lager, Munich & Caramel 90°C malts from 4 barley varieties, profiled with LC-MS. Malt type drove most of the 609 metabolites, BUT varietal differences survived the kiln. Find out more in the article below 👇🏻
tandfonline.com/doi/full/10.…
#malting
🥃 #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/10.1080/03610470.202… #brewingscience
🛑 No booze, no bouncer. #NoLo #beers lose ethanol’s protection against wild yeast. Roselli et al. Profiled 30 spoilage strains with #Brettanomyces 🧫 shrugging off the most sorbate and Z. bailii the most benzoate. Check it out below👇🏻
doi.org/10.1080/03610470.202…
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/10.1080/03610470.202…
🚨 Fresh-hop season? 🌱 All-hype, or hoppily ever after? 4️⃣ Oregon #breweries brewed fresh- vs. kilned-#hop twins. 👯 Panels told them apart in only 2 of 4 pairs, yet drinkers 🍺 love the idea 💡 of #freshness. Read 👀 more in the article below 👇🏻.
tandfonline.com/doi/full/10.…
Norse farmhouse 🏘️ yeast meets French Saison 🍺. Kveik x Saison yeast hybrids fermented fast at 37 C, consumed maltotriose, and flocculated better than their Saison parents! Kveik-ing ahead of the pack. 😂 Read this OPEN-ACCESS article today!
doi.org/10.1080/03610470.202…
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 tandfonline.com/doi/full/10.…
🍺 A flocc of suspects! New research says fungi have an alibi—#bacteria 🧫 are floccing things up too. Premature #yeast flocculation isn't about microbe headcount, but which ones mingle on the #malt.
doi.org/10.1080/03610470.202…
#brewing #craftbeer #fermentation #beerscience
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/10.1080/03610470.202…
#craftbeer #brewingscience #hops
🥃🌾 Does whiskey have "terroir" like wine? This review out of the James B. Beam Institute declares that genetics shapes flavor potential in corn, rye, barley & wheat — but growing environment usually wins. Read more below! tandfonline.com/doi/full/10.…
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 tandfonline.com/doi/full/10.…
This open-access research truly GELS! 🥃 #Whiskey pot ale transforms into #biodegradable films that completely degrade in soil within 4 weeks. A breakthrough in turning #distillery waste into sustainable agricultural solutions.
#sustainability #spirits
doi.org/10.1080/03610470.202…
Strata #hops 🌱 are aging well in storage. When oxygen is locked out, vintage & #terroir have been demonstrated to shape flavor far more than storage time. Brewers can now breathe a bit easier when sourcing aged inventory. Check out this open-access today! tandfonline.com/doi/full/10.…
Just 3 g of barley‼️ This study shows a benchtop #malting system strongly correlates with micro-malting for DP, TMP & malt extract — enabling early-gen screening with minimal grain. Small batch, big malt! doi.org/10.1080/03610470.202… #brewing #beerscience tandfonline.com/doi/full/10.…
Carbonation 🫧🫧 is NA beer’s built-in bouncer 🍺 A new study demonstrates E. coli & Salmonella are inactivated in fully carbonated NA #beer — but both grow when CO₂ drops in #draught lines. Lose the fizz, gain a problem. doi.org/10.1080/03610470.202… #brewing tandfonline.com/doi/full/10.…