🌎🍻Is the global hop industry hopping to new regions? Is this due to #climate change? Has #hop production in the world increased? This note digs into shifting production, territorial concentration, and regional trends. Don’t lager behind — read it today. tandfonline.com/doi/full/10.10…

Did you know the Journal of the ASBC (JASBC) publishes on more than just beer brewing? JASBC features high-quality, peer-reviewed articles on distilled spirits, fermented beverages, their raw materials, process aids, and byproducts. Learn more: tandfonline.com/journals/ujbc2…

🧟‍♂️Hop creep just got starch reality! 🍺🔬 This #OpenAccess investigation by Young & Fox uncovers the presence of starch in hop bracts, revealing a potential new player in the #hop creep mystery. Could this be the missing link? #BrewingScience #HopCreep tandfonline.com/doi/full/10.10…

🚨Stop malt-functioning and start sniffing out the science! 🌾🍺🔬 This study cracks the code on 17 key #malt aroma compounds using HS-SPME GC-MS. 👃 Smell your way to better #beer quality—read it here: #BrewingScience #BeerResearch tandfonline.com/doi/full/10.10…

🌱🍺 It’s not just the hops, it’s the terroir! 🌎 An investigation by Rosa, Caetano da Silva Lannes, and ⁦Tom Shellhammer⁩ shows how Brazil’s Comet #hops pack distinct 🧄 and 🧅 notes. Terroir is real — and it’s shaping #beer flavor. tandfonline.com/doi/full/10.10…

Keep your #Bourbon clean, not mean! 🥃 This #OpenAccess research explores how distillation tweaks & cleaning schedules can reduce ethyl carbamate. A smooth read for distillers & scientists alike! 🔬 #WhiskeyScience #Distillation #BeerScience #Spirits tandfonline.com/doi/full/10.10…

🍀 Irish #Whiskey just got more grain-teresting! 🥃🌾 Switching from maize to Irish-grown #wheat? This #openaccess article demonstrates how nitrogen rates & wheat variety (hello, Viscount 👑) can greatly shape spirit yield & fermentability. #spiritscience tandfonline.com/doi/full/10.10…

Ready to yeast your expectations? 🍺 Discover how wild #yeasts are brewing up exciting, lower-alcohol beers with unique flavors! Check out this #openaccess study on Chilean yeasts and their potential in revolutionizing #beer . #WildYeast #BeerScience tandfonline.com/doi/full/10.10…

🥃Baijiu-tiful #Science! Researchers unlock the secrets of strong-flavor #Baijiu identification using GC-MS and chemometrics. Discover how science can be used to distinguish between Sichuan, Joanghuai, and Beifang styles. #FlavorScience tandfonline.com/doi/full/10.10…

🔥Big flavors start low and slow! This new study by Li and colleagues reveals how the low-temp incubation stage of medium-high temp #Daqu shapes the #microbes and metabolites behind bold, strong-aroma #Baijiu 🍶 Check out the details below. tandfonline.com/doi/full/10.10…

🧪🌿 #Hop to It! 🍺 Curious how your hops hold up over time? This peer-reviewed review dives deep into the Hop Storage Index. Aged hops, and fresh insights! #BrewingScience #BeerResearch #HopOnThis #HSI tandfonline.com/doi/full/10.10…

🥃Feeling thick-headed about your mash? This investigation uncovers how β-glucans, WEAX, & proteins stir up viscosity in wheat mashes—a critical parameter for Irish #whiskey production. It’s not just quantity, but molecular weight that matters! #OpenAccess tandfonline.com/doi/permission…

🍻 Turning #beer waste into a #water win! 🍺💧 Brewer’s spent grain (BSG) isn’t just for cows anymore — it’s grain to gain for heavy metal removal! This study shows BSG can clean up Ni²⁺, Cd²⁺, and Pb²⁺ from water. 🌾⚗️ #OpenAccess tandfonline.com/doi/full/10.10…

🔥Kveik it ‘til you make it! New research shows traditional Norwegian #kveik yeast isn’t just fast—it’s tough. High heat?🥵 Ethanol?🍻 Osmotic stress?🧁 no problem. 💪 Big potential for brewing and beyond! Check out the article. #brewingscience #yeast tandfonline.com/doi/full/10.10…

🚨Not all rice is worthy! 🍚 New research shows that extract yield can vary wildly between cultivars. It’s not about size, but instead what’s inside… check out this recent article today! tandfonline.com/doi/full/10.10…

🍻 Sustainability on tap!♻️ This #openaccess note explores how the brewing industry is raising the bar on going green. From regional strategies to global impact, breweries are pouring green innovation 👨🏼‍🔬⚗️ into every pint 🍺. #sustainability #beer #science tandfonline.com/doi/full/10.10…

🍶🥝 A new study in #JASBC blends sorghum and kiwi fruit to brew a bold, eco-friendly Baijiu with boosted aroma and flavor with the help of machine learning! You kiwi-not miss this 👇🏻 tandfonline.com/doi/full/10.10…

🍻Aldehyde time we talked about brewhouse impact on beer aging! A new #openaccess study mapped 21 German breweries to track aroma aldehydes from malt to beer. Malt matters. Direct fire matters. Brewhouse material? Not so much. Read more today. #BeerScience tandfonline.com/doi/full/10.10…