JASBC

Official journal of the American Society of Brewing Chemists @BrewingChemists

Publishing new research in fermentation, with a focus on brewing & distilling

[JASBC @J_ASBC]

An malt-ernative enzyme source? This new article demonstrates yellow koji boosted extract and maltose in lab-scale mashes, while white koji cut mash pH and increased FAN — very promising for high-adjunct and #NAB! Check it out below 👇🏻

https://t.co/91AxPrs9FY

[JASBC @J_ASBC]

Hop terroir isn't hop-aganda 🌿 Nectaron and Superdelic hops from 8 farms in NZ's Tasman region had distinct volatile fingerprints, and panelists described the same cultivar differently by farm. "Citrus" topped both. Open access:

https://t.co/GDGg5GM1fR #hops #brewingscience

[JASBC @J_ASBC]

#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.

https://t.co/7WjxRLOhxm #sake #brewingscience

[JASBC @J_ASBC]

#Hemp, hemp, hooray 🌿 Dry-hemping a model #beer pulled most compounds out in the first 24 h. Above 8 g/L, #cannabinoids plateaued (well below regulatory limits) while #terpene #aromas kept rising. Read more below👇🏻

https://t.co/ATw1NVp55Z

[JASBC @J_ASBC]

Proof that time is an ingredient 🥃 E-nose, e-tongue and GC-MS tracked strong-flavor #baijiu aged 0–15 years: acids rose, esters fell, and 86 volatiles were identified, with ethyl caproate and hexanoic acid among the key age markers.

https://t.co/zy7NUHsrc2 #baijiu #distilling

[JASBC @J_ASBC]

Going all in pays off 🥃 All Grains In fermentation raised whisky wash ethanol vs filtered wort (8.18% vs 7.41% ABV for 100% malted barley), and boosted FAN. Rye-heavy grists look especially promising. Open access: https://t.co/OWddN4F0be #whisky #distilling

[JASBC @J_ASBC]

Getting to the head of the matter 🍺 A rapid Lab-on-a-Chip capillary electrophoresis method maps #beer proteins from 10 to 80 kDa. Xerogel stripped 93% of #protein, and #pasteurization cut foam-positive LTP1 by 20%. Check out more below 👇🏻

https://t.co/xGNETQtvp6 #brewingscience

[JASBC @J_ASBC]

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 👇🏻
https://t.co/mWqauXuNuy

[JASBC @J_ASBC]

#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.

https://t.co/7WjxRLOPmU

[JASBC @J_ASBC]

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 👇🏻

https://t.co/jEYoVuAAZJ

#malting

[JASBC @J_ASBC]

🥃 #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 👇🏻

https://t.co/PrHGUuItMm #brewingscience

[JASBC @J_ASBC]

🛑 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👇🏻

https://t.co/RyKBmNBWKP

[JASBC @J_ASBC]

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

https://t.co/b8T2Hhp1s9

[JASBC @J_ASBC]

🚨 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 👇🏻.

https://t.co/cZZiEih1M5

[JASBC @J_ASBC]

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!

https://t.co/D8YYcSWQ0w

[JASBC @J_ASBC]

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 https://t.co/FAEiAbczwF

[JASBC @J_ASBC]

🍺 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.

https://t.co/8kFQMAz8jM

#brewing #craftbeer #fermentation #beerscience

[JASBC @J_ASBC]

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! 🍺

https://t.co/E9Bse1fXWw

#craftbeer #brewingscience #hops

[JASBC @J_ASBC]

🥃🌾 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! https://t.co/8gZjfI1xyS

[JASBC @J_ASBC]

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 https://t.co/KEXIndUCjn