Where you grow hop-parently matters! 🌿 New Oregon State study finds regional chemical identity persists in some #hop varieties across two Pacific Northwest harvest years — but some hold their #terroir more steadily than others. See the 🔗 below 👇🏻 doi.org/10.1080/0361...

⚗️We’re on a roll — and so are the microbes 🦠! New open-access research identifies the #microbial #communities of #Boj & #Suchiles, two traditional #fermented #beverages, using rDNA sequencing & MALDI-TOF MS. Turns out #science - like a good #fermentation - just takes time. doi.org/10.1080/0361...

That’s the #spirit - but is there methanol in it? 🥃 In this article, Raman + deep learning detects methanol in #spirits below safety limits. Neural nets beat traditional methods 2X in accuracy. Check the link below 👇🏻 #distilling #foodsafety #science #deeplearning #neuralnets doi.org/10.1080/0361...

📏Size matters in the mash🍺 This new research from KU Leuven shows small #starch granules and high gelatinization temperatures 🔥 hurt #fermentation yields. Maybe #malt spec sheets need to go beyond the usual suspects. Check the article out today! doi.org/10.1080/0361...

🌳🍺 Wild yeast, tamed for low-ABV beer! Researchers at NC State University isolate two Torulaspora delvrueckii strains from a White Oak tree — and they naturally cap out at 1 - 2 % ABV, while producing a tasty, aromatic beer. Oak-asionally nature just brews it right 😉🍺 doi.org/10.1080/0361...

🍻 Are IBUs telling the full story of #beer #bitterness? Maybe not… This new open access article explores how dry-hopping introduces phenolics that can rival (or exceed) traditional bittering compounds. Seems like there’s more brewing than meets the IBU 😉 Check it out! doi.org/10.1080/0361...

New #beer #science just dropped 🍺🔬 This latest study uses UPLC-Q-ToF to map the complex world of #hop #bitter compounds—revealing how profiles differ in lager/pilsner vs. dry-hopped beers and how aging reshapes #bitterness. Turns out bitterness ages too… www.tandfonline.com/doi/full/10....

🚨New Research Alert! A new open access article from UC Davis shows that hops may contain hidden sugars bound to plant metabolites that can be released during hydrolysis — adding another potential driver of hop creep hiding in plain sight. Take a look below👇🏻 ! doi.org/10.1080/0361...

Barrels. Breakthroughs. Bourbon. 🥃 I’ll be at the 7th Annual James B. Beam Institute Industry Conference (March 16–18, 2026) and look forward to connecting with the #distilling community on emerging #spirits #research and #innovation

Can a drop💧of Mezcal tell its age 👵🏻? This study demonstrates that evaporative droplet patterns + PCA-SVM classify young vs >12-month aged #Mezcal . Sometimes the answer is right there in black in white…just read between the drops. Check out below! doi.org/10.1080/0361...

🚨 🍻 Non-alcoholic #beer is booming—but this timely #openaccess investigation shows we can’t let #food #safety go. Lower heat may preserve sensory quality—but this research shows it may also preserve risk. Check out the article below:👇🏻 doi.org/10.1080/0361...

🚿🍺 Can shower water sneak into your beer during #pasteurization? This #openaccess study shows the risk is very low — but CO₂ loss occurred in crown-cork bottles (not cans or swing tops). Closure type matters. 💨 doi.org/10.1080/0361... #beer #brewing #brewingscience

🍷🧬 No more grape guesses — this study lets the data do the fermenting. A newly published peer-reviewed #freeaccess research article expanding JASBC’s footprint into wine and oenology. 🍷 In vino veritas… but in this case, the truth is in the SNPs. Here is the link doi.org/10.1080/0361...

🍻🐷 Lipids in #Beer : the Quiet Influencers of Beer Quality. New #openaccess review co-authored by JASBC EiC Scott Britton & Charlie Bamforth. #Lipids may be low in concentration, but their impact on beer is anything but. See the link below: doi.org/10.1080/0361... @brewingchemists.bsky.social