Gen Z and Millennials are redefining alcohol-free beer expectations. A new report finds 72% of Millennials choose low/no-alcohol to stay sharp, while Gen Z is 1.4x more likely to plan around not drinking. Read more now: https://bit.ly/4udOPFD

A toast to our amazing #volunteers: this one's for you! 🍺🍷🥃 During #volunteermonth, we remind you that the work you do matters. Your generosity of time and talent helps ASBC advance science and strengthen our community every single day. #beveragescience #membershipmatters

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

Join us, in partnership with Guinness, on May 20 for an inside look at formulation, process development, and flavor matching in "Innovating for an Icon." Register now: https://bit.ly/41KUl6p FREE for ASBC members | $49 nonmembers #webinar #brewingscience #NALAB

Industry-leading keynote speakers are coming to the 2026 #ASBCCIBD Meeting! Spotlights on each expert coming soon—don’t miss insights shaping the future of beverage science. https://bit.ly/3Qow2Zx Advance registration is open! #keynotes #announcements #beveragescience

Malting—not just barley variety—drives malt flavor. By adjusting protein, enzymes, moisture, germination, and kilning, maltsters shape flavor, color, and key compounds—linking malting and brewing more than ever. Read full article: https://bit.ly/41zxJFJ

Now available: the Brewing Microbes Reference Guide! This concise, one-page guide connects you to key ASBC resources so you can quickly find what you need to support your lab and processes. Explore more: https://bit.ly/4cnnE3I Not a member? Join ASBC today.

The program is coming together for the 2026 #ASBCCIBD Meeting! Explore sessions on flavor stability, molecular methods, yeast innovation, grain quality, authenticity testing, and global industry trends. Advance registration is open: https://bit.ly/4cJXs4E #beveragescience

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

Heineken is showing how a major brewer can grow responsibly, using regenerative farming, green energy, and science-based targets to cut environmental impact. Read more: https://bit.ly/4srGo8e

Beverage science is evolving—and so are the challenges behind quality and innovation. The 2026 #ASBC & #CIBD Meeting brings global experts together to tackle what’s next in brewing, distilling, and wine. Advance registration is open now: https://bit.ly/3MJ0KuA #beveragescience

Happy #nationalbeerday! 🍻 Celebrating the 1933 Cullen-Harrison Act—a key step toward ending Prohibition & reviving brewing. From early standardized methods to today’s advances, #ASBC supports the #brewingscience behind every quality pint. https://bit.ly/4sjpxEm

What if #ai could predict—and improve—beer flavor? That question is at the center of an article in National Geographic and in our April 13 webinar. Dive deeper into the science with Kevin Verstrepen & explore how machine learning models are helping brewers. https://bit.ly/4b1VLP6 #brewingscience

Drink trends are shifting fast. As Gen Z drinks less and older generations drink more, brewers are adapting—driving growth in non-alcoholic options and the rise of mid-strength beer to meet changing demand. Read article now: https://bit.ly/4e30W3f

The 2026 ASBC & CIBD Meeting brings together combined scientific expertise and international perspectives of @brewingchemists.bsky.social and the Chartered Institute of Brewers and Distillers. Register now to be part of it: https://bit.ly/3MJ0KuA #ASBC #CIBD #beveragescience #brewing #distilling

Maintaining flavor in non-alcoholic beer is a major challenge. A recent National Geographic feature highlights how AI and genetics are tackling it. On April 13, Kevin Verstrepen shares how AI predicts aroma and improves NABLABs. https://bit.ly/4b1VLP6 #brewingscience #webinar

In recent trials, Yakima Chief Hops compared emulsified and non‑emulsified hop oils in lager and IPA, searching for the differences in taste. Their sensory outcomes were not quite what they expected! Read on to learn more: https://bit.ly/4lU0WEx

Did you know dry-hopped beers may appear more bitter in BU than they really are? Our March 27 #asbcwebinar shows you how Beer-23 methods and IAA calculators give you the true picture of bitterness. Join us TOMORROW: https://bit.ly/4swzyyJ #brewingscience

The 2026 ASBC & CIBD Meeting brings global experts together to exchange ideas, explore solutions, and advance the science behind quality and innovation. Advance registration is open now: https://bit.ly/3MJ0KuA #ASBCCIBD #beveragescience

Meet the minds behind the measurement: 🍺 Hershel Jude (KalHops) 🍺 Alex Raeon (New Belgium) 🍺 Jim Matt (Rhinegeist) Join us on March 27 as they share how chemistry shapes beer bitterness. Reserve your spot for this live event: https://bit.ly/4swzyyJ #beerchemistry #beermethods

New research explores a smartphone-based tool to measure dimethyl sulfide (DMS) in beer. While low levels enhance flavor, high concentrations create off-notes. This paper-based method offers a simple way to monitor and control DMS during brewing. Read article: https://bit.ly/4d0wXZs

Not just another brewing and distilling conference. This August, the 2026 #ASBCCIBD Meeting will bring together experts across brewing, distilling, and wine to tackle the technical challenges shaping #beveragescience in Seattle. Register now and save: https://bit.ly/487h1l1

IBU or HPLC? Learn the strengths, limitations, and best uses of bitterness measurement methods from Beer-23 in our March 27 webinar. Master the science behind your beer’s flavor: https://bit.ly/4swzyyJ #brewinganalytics #ASBCwebinar

Researchers evaluated 11 non-traditional yeast strains to see how well they perform in non-alcoholic beer brewing, combining chemical analysis with sensory panel insights. Read the full article now: https://bit.ly/3NntrOj

Brewing and beverage science move forward through #collaboration. As a member, YOU gain: • Access to the ASBC member directory • Member-only discussions in ASBC Connect • Opportunities to collaborate Join today: https://bit.ly/40UKUAH #asbcmembership #connections

Discover what makes beer bitter & how to measure it! Join us on March 27 to explore hop compounds, the difference between BU and IAA, and practical applications in brewing. Perfect for QA, lab, and production teams. Don't miss out: https://bit.ly/4swzyyJ #beerscience #quality

Innovation doesn’t happen in silos. The 2026 ASBC & CIBD Meeting brings brewing, distilling, and wine professionals together to explore the ideas shaping the future of beverage science. Advance registration is open: https://bit.ly/3MJ0KuA #ASBCCIBD #beveragescience

AI-assisted tools or in-house systems built by breweries themselves are crunching huge datasets. What comes out isn’t a perfect recipe, but a set of probabilities. Read article: https://bit.ly/4767FoP

A recent article in @NatGeo highlights how scientists in Belgium are using machine learning to rethink how great-tasting beer is created—especially without alcohol. https://bit.ly/4syOU5X Learn how this technology works in our April 13 webinar: https://bit.ly/4b1VLP6

Today is your last opportunity to propose a pre-meeting workshop or field trip for the 2026 ASBC & CIBD Meeting. Don’t miss the chance to lead applied, hands-on learning for beverage science professionals. Submit your proposal before March 4: https://bit.ly/4rg5OpG #ASBCCIBD #submissions

There’s still time to propose a pre-meeting workshop or field trip for the 2026 #ASBCCIBD Meeting. Share your expertise and contribute to a focused beverage science technical program in Seattle this August. Hurry—there is only one day remaining! https://bit.ly/4rg5OpG

The 2026 #ASBCCIBD Meeting brings together experts in brewing, distilling, and wine. Only a few days remain to propose a workshop or field trip that addresses shared technical challenges and cross-beverage innovation. Submit by March 4: https://bit.ly/4rg5OpG #submissions

#fieldtrips provide attendees of the 2026 #ASBCCIBD Meeting with direct exposure to facilities, production environments, and real-world applications of beverage science. If you know of a site in Seattle, submit a proposal by March 4. https://bit.ly/4rg5OpG #submissions

Haruhito Kato, Ph.D., and the team at Kirin Holdings have been researching the causes behind winter-type gushing, and they are ready to share some insights published in JASBC! Read more: https://bit.ly/4cjvBJ0

#funding is available for impactful academic research in beer, beverage, and allied disciplines. Don’t miss the opportunity to support students, publish findings, and contribute to the future of beverage science. Submit by March 1: https://bit.ly/4b4k25G #researchcouncil

#workshops offer in-depth training for beverage scientists and technical professionals attending the 2026 #ASBCCIBD Meeting. If you have expertise in methods, analytics, quality, or process innovation, submit your proposal by March 4: https://bit.ly/4rg5OpG

#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

Have a hands-on training concept or facility experience to share? Submit a proposal for a pre-meeting workshop or field trip at the 2026 #ASBCCIBD Meeting and deliver applied learning in brewing and beverage science. Submit by March 4: https://bit.ly/4rg5OpG #submissions

Have a research idea that can move beer and beverage science forward? ASBC Research Council funding prioritizes innovative projects that deliver new methods, publications, and practical value to the ASBC community. Submit by March 1: https://bit.ly/4b4k25G #funding

Proposals are now being accepted for pre-meeting workshops and field trips at the 2026 #ASBCCIBD Meeting. These sessions offer hands-on learning and in-depth discussions that go beyond the standard session format. Submit your idea by March 4: https://bit.ly/4rg5OpG

Missed a session at #BrewingSummit2025 or simply want to revisit your favorites? #BrewingSummitRewind gives you on-demand access to the science, technical insights, and practical brewing knowledge shared in Palm Desert. Get access: https://bit.ly/4s4frIM #brewingscience

Abstract submissions for the 2026 ASBC & CIBD Meeting close today, February 6. Share your research: https://bit.ly/44F6DyW #research #brewingscience #abstractsubmissions #ASBCCIBD

Presenting at the 2026 #ASBCCIBD Meeting gives you the opportunity to share applied research, connect with global experts, and influence innovation across brewing, distilling, and beverage science. Submit by Feb 6: https://bit.ly/44F6DyW #research #abstracts #beveragescience

Good news! #abstractsubmissions for the 2026 #ASBCCIBD Meeting have been extended to Feb 6. Take advantage of the extra time to prepare your research and contribute to the scientific program shaping the future of beverage science. Submit now: https://bit.ly/44F6DyW #research

The ASBC Research Council is accepting scientific research proposals related to beer, beverage, and/or allied disciplines conducted at not-for-profit academic institutions. The submission deadline is March 1. Review the guidelines: https://bit.ly/4b4k25G #research #funding

Abstract submissions for the 2026 ASBC & CIBD Meeting close Jan 30. Share research that advances beverage science and connect with brewers, distillers, and scientists shaping what’s next. https://bit.ly/44F6DyW #abstractsubmission #ASBCCIBD

From Rodenbach to New Belgium Brewing, Peter Bouchaert brings decades of experience with barrels, foeders, and mixed fermentations. Join us TOMORROW (Jan 28) to explore the science of barrel aging and sour beer. FREE for members: https://bit.ly/49wU2zp #asbcwebinars #sourbeer #brewingscience

Sharing your research at the 2026 #ASBCCIBD Meeting goes beyond your presentation—it’s a chance for you to connect and collaborate with fellow researchers and industry experts. There is only one week left to submit: https://bit.ly/44F6DyW #abstracts #collaboration

Our next #asbcwebinar explores how wood structure, barrel construction, oxygen permeability, and mixed cultures impact flavor development and the risk of off-flavors, providing actionable guidance to steer outcomes. Register today: https://bit.ly/49wU2zp #brewingscience

The 2026 #ASBCCIBD Meeting offers a broader platform for your work. Submit an abstract and reach a cross-disciplinary audience spanning brewing, distilling, fermentation science, and emerging beverage categories. https://bit.ly/44F6DyW #abstracts #submissions #beveragescience