Sponsor sessions at #ASBCCIBD spotlight fermentation innovation—from heritage whisky yeast and modern NA beer tools with Scott Laboratories to non-alcoholic beverage production insights from Fermentis. Join us in Seattle to explore what’s next. Register: https://bit.ly/3MJ0KuA

TOMORROW is the day! Don't miss our live event on a zero-energy approach to pasteurization. Hear from Dr. Jesse Kremenak as he shares insights, reviews case studies, and discusses today's brewing challenges. Register: https://bit.ly/454S1sy #brewingscience #pasteurization

Can carbonation, hops, and pH make NA beer safer? New research offers guidance for boosting protection against foodborne pathogens as the NA market continues to grow. Read more: https://www.foodmanufacturing.com/safety/news/22970523/carbonation-hops-and-ph-the-science-behind-safer-nonalcoholic-beer

Carbonation, Hops and pH: The Science Behind Safer Non‑Alcoholic Beer

Removing alcohol also removes an important food safety protection.

foodmanufacturing.com

Sustainability, alternative flavor extracts, liquid hop solutions, yeast-driven flavor prediction, and modern fermentation science are all on the technical program at #ASBCCIBD. Join us in Seattle to explore what’s next in beverage science. Register: https://bit.ly/3MJ0KuA

Go beyond the basics at #ASBCCIBD with focus sessions on grain and malt quality plus hands-on yeast strain development. Explore the science shaping quality, consistency, and flavor innovation. Register: https://bit.ly/3MJ0KuA #beveragescience #fermentation #malt #yeast

⏰ More time to book! The hotel deadline for the 2026 ASBC & CIBD Meeting has been extended to August 3. Reserve your room today: https://www.asbcnet.org/events/2026Meeting/Attend/Pages/Travel.aspx #ASBCCIBD #hoteldeadline #savewhenyoustay

Focus sessions at #ASBCCIBD bring applied beverage science into focus—from microbial ID and molecular detection methods to global insights on flavor and stability in beer and beyond. Explore the program and join us in Seattle. Register: https://bit.ly/3MJ0KuA #beveragescience

Register for our Sept 15 event, "A Practical Guide to Reduce or Remove #geosminrisk from Grain in the #supplychain." Join us to learn how grain handling, drying, storage, and bin auditing can help reduce quality risk. Save your spot! https://www.asbcnet.org/events/webinars/Pages/geosmin-risk.aspx

What does climate change have to do with your beer? Extreme weather is affecting brewing grains, and 200+ Minnesota craft breweries are finding ways to adapt. 🍺 Read more: https://www.mprnews.org/story/2026/05/29/minnesota-breweries-are-finding-ways-to-climateproof-their-beer

Minnesota breweries are finding ways to 'climate-proof' their beer

Minnesota craft breweries are facing growing challenges from climate change as extreme weather makes key brewing grains harder to grow. In response, brewers and farmers are experimenting with resilien...

mprnews.org

Fermentation management, malt science, and wild yeast detection are in focus at #ASBCCIBD. Explore research on high-gravity fermentations, malt modification, diastaticus control, microbiological contamination indicators, and more. Register: https://bit.ly/3MJ0KuA

In our upcoming live event, you'll discover how zero-energy pasteurization compares to conventional methods. Reserve your spot and join us on August 6: https://www.asbcnet.org/events/webinars/Pages/Zero-Energy-Pasteurization.aspx #NABLAB #brewingscience

Who on your team should be at the 2026 #ASBCCIBD Meeting? Tag them below 👇 and start planning your trip. Build connections, share ideas, and maximize the value of attending together. https://bit.ly/3MJ0KuA

Read how scientists are working to create climate-resilient hop varieties that have shown promise in overcoming Czechia’s heat and its strict traditionalism. https://www.theguardian.com/environment/2026/may/28/saaz-is-our-gold-the-czech-scientists-breeding-hops-that-can-survive-a-hotter-europe

‘Saaz is our gold’: the Czech scientists breeding hops that can survive a hotter Europe

Researchers are working to create new drought-resistant varieties of the ingredient that gives Czech pilsner its character

theguardian.com

Spirits flavor, hop aging, lager yeast interactions, and NABLAB formulation are all on the Tuesday morning technical program at #ASBCCIBD. Join us in Seattle for beverage science insights you can apply. Register: https://bit.ly/3MJ0KuA

The 2026 #ASBCCIBD Meeting brings together leaders and experts to explore the trends and challenges reshaping brewing science across borders—plus the fast-growing world of NALAB, alt beverages, and spirits. Register now to gain actionable insights: https://bit.ly/3MJ0KuA

The beverage industry continues to shift. In the not-so-distant future, non-alcoholic beers may make up half of the industry’s annual sales. Read more: https://www.inc.com/lucia-auerbach/this-ceo-thinks-non-alcoholic-beers-could-make-up-50-percent-of-market/91355499

This CEO Thinks Non-Alcoholic Beers Could Soon Make Up 50 Percent of the Market. They're Only at 2 Percent Right Now

For this leader, a 20 percent market share isn't the ceiling for the booming sober-curious category.

inc.com

From hop maturity and aroma chemistry to yeast genetics, phenotyping, and emerging enzymes for flavor and efficiency, the 2026 #ASBCCIBD Meeting brings together technical sessions built for you. Join us in Seattle: https://bit.ly/3MJ0KuA #beveragescience #register

Join our August 6 webinar to explore a groundbreaking, non-thermal approach to pasteurization that eliminates the need for heat, pressure, or external energy while preserving beverage quality. Register: https://www.asbcnet.org/events/webinars/Pages/Zero-Energy-Pasteurization.aspx #brewingscience

Don't pay more tomorrow! Today is the last day to save on your 2026 #ASBCCIBD Meeting registration. Get ready for: • 2.5 days of programming​ • Oral technical & poster presentations • Unlimited networking • Access to the hospitality suite https://bit.ly/3MJ0KuA

Don’t miss your opportunity to join global technical professionals in Seattle for multidisciplinary sessions focused on beverage quality, innovation, analytical science, production optimization, and emerging industry trends. Register by July 7: https://bit.ly/3MJ0KuA #ASBCCIBD

Light beer is shedding its reputation as a watered-down compromise thanks to advances in brewing science. Brewers are leveraging improvements to create lower-calorie beers with better flavor and mouthfeel. Read more: https://bit.ly/3SHREBd

From authenticity testing to sustainability and emerging industry challenges, the 2026 #ASBCCIBD Meeting explores the issues shaping the future of #brewing and #distilling. Register by July 7 to save: https://bit.ly/3MJ0KuA #beveragereserch #qualityassurance #innovation

What's next in beverage science? Explore innovations in enzyme technology, yeast engineering, fermentation science, grain quality, and product development at the 2026 #ASBCCIBD Meeting. Register by July 7 to save: https://bit.ly/3MJ0KuA #brewing #distilling #beveragescience

With malting barley contributing a large portion to the environmental footprint of beer production, the American Malting Barley Association (AMBA) created the Baselining Barley Project. Read about this project: https://www.asbcnet.org/publications/buzz/Documents/PDFs/2026/Feat_AMBA2026.pdf

Late-breaking abstract submissions are open for poster presentation at the #ASBCCIBD Meeting. Share emerging research, recent discoveries, and technical innovations that are helping shape the future of global #brewing and #distilling. Submit by June 30: https://bit.ly/44F6DyW

Join us for The Pre-Game Pour: Trivia & Connections, a trivia-powered networking event for brewing and distilling professionals. Test your knowledge and kick off the 2026 #ASBCCIBD Meeting. Only $5! https://bit.ly/3MJ0KuA #beveragescience #brewing #distilling #networking

The program is set—and it’s built for technical beverage professionals like you! From flavor stability and microbial detection to yeast innovation and authenticity testing, the 2026 #ASBCCIBD Meeting delivers science-driven content. #register to save: https://bit.ly/3MJ0KuA

In celebration of the 250th anniversary of the signing of the Declaration of Independence, Bloomington breweries will unveil a beer brewed using wild brewer’s yeast. Read more: https://news.iu.edu/live/news/51095-biochemistry-lab-at-iu-collects-wild-brewers-yeast

Biochemistry lab at IU collects wild brewer’s yeast that flavors new America 250 beer

Associate professor of molecular and cellular biochemistry Matthew Bochman collaborated with Upland Brewing Company on a beer inspired by recipes from the...

news.iu.edu

Our Microbiology Committee is recruiting for phase 2 of a ring test using DNA extraction and qualitative PCR. Labs with routine microbiological testing capabilities and access to a #qPCR system are invited to sign up by June 30: https://bit.ly/3Pg0oNL #brewingquality #ASBC

The advance registration deadline for the 2026 #ASBCCIBD Meeting was extended, but not for long. Don't be caught paying more! Join beverage science professionals for technical sessions, expert speakers, and hands-on learning. Register by July 7: https://bit.ly/3MJ0KuA