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| Abbreviation | ASBC |
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| Formation | 1934 |
| Legal status | Non-profit company |
| Purpose | To improve and bring uniformity to the brewing industry on a technical level. |
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President | Scott Britton |
| Website | www.asbcnet.org |
The American Society of Brewing Chemists (ASBC) is a professional organization of scientists and technical professionals in the brewing, malting, and allied industries. It publishes a journal, the Journal of the American Society of Brewing Chemists .
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Beer is one of the oldest types of alcoholic drinks in the world, and the most widely consumed. It is the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Relative density, or specific gravity, is the ratio of the density of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water at its densest ; for gases, the reference is air at room temperature. The term "relative density" is often preferred in scientific usage, whereas the term "specific gravity" is deprecated.
A nephelometer or aerosol photometer is an instrument for measuring the concentration of suspended particulates in a liquid or gas colloid. A nephelometer measures suspended particulates by employing a light beam and a light detector set to one side of the source beam. Particle density is then a function of the light reflected into the detector from the particles. To some extent, how much light reflects for a given density of particles is dependent upon properties of the particles such as their shape, color, and reflectivity. Nephelometers are calibrated to a known particulate, then use environmental factors (k-factors) to compensate lighter or darker colored dusts accordingly. K-factor is determined by the user by running the nephelometer next to an air sampling pump and comparing results. There are a wide variety of research-grade nephelometers on the market as well as open source varieties.
Oskar Korschelt was a German chemist and engineer who introduced the Asian strategy board game of Go to Europe, especially to Germany and Austria.
The American Chemical Society (ACS) is a scientific society based in the United States that supports scientific inquiry in the field of chemistry. Founded in 1876 at New York University, the ACS currently has more than 155,000 members at all degree levels and in all fields of chemistry, chemical engineering, and related fields. It is one of the world's largest scientific societies by membership. The ACS is a 501(c)(3) non-profit organization and holds a congressional charter under Title 36 of the United States Code. Its headquarters are located in Washington, D.C., and it has a large concentration of staff in Columbus, Ohio.
Degrees Brix is a measure of the dissolved solids in a liquid, and is commonly used to measure dissolved sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degrees of refraction (BRIX) of the salt solution rises faster than the sugar solution. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup and honey industries. The °Bx is also used for measuring the concentration of a cutting fluid mixed in water for metalworking processes.
The Standard Reference Method or SRM is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant.
Horace Tabberer Brown FRS was a British chemist.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
The American Oil Chemists' Society (AOCS) is an international professional organization based in Urbana, Illinois dedicated to providing the support network for those involved with the science and technology related to fats, oils, surfactants, and other related materials.
A bitterant is a chemical that is added to a product to make it smell or taste bitter. Bitterants are commonly used as aversive agents to discourage the inhalation or ingestion of toxic substances.
Squadron Officer School (SOS), is a 5.5-week-long Professional Military Education (PME) course for U.S. Air Force and Space Force Captains, Department of the Air Force Civilian (DAFC) equivalents and International Officers. It fulfills the U.S. Air Force's requirement for primary developmental education (PDE). SOS is based at Maxwell AFB, Alabama, and the in-residence version of the course is taught there. SOS is an element of the Air University.
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built.
When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer.
Sir Godfrey Henry Oliver Palmer OBE is a Professor Emeritus in the School of Life Sciences at Heriot-Watt University in Edinburgh, Scotland, and a human rights activist.
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. Food grading is often done by hand, in which foods are assessed and sorted. Machinery is also used to grade foods, and may involve sorting products by size, shape and quality. For example, machinery can be used to remove spoiled food from fresh product.
The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. The main exception is that beer contains over 90% water and the mineral ions in the water (hardness) can have a significant effect upon the taste.
Charles William Bamforth, FRSB, FIBD, known as Charlie Bamforth, is an English scientist who specialises in malting and brewing. He is a former president of the Institute of Brewing and Distilling and was also Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis between 1999 and 2018. Following retirement from the University as Distinguished Professor Emeritus, he became Senior Quality Adviser to the Sierra Nevada Brewing Company.
Jill Vaughn was a brewmaster at Anheuser-Busch from 1992 to 2018. She developed and released beers such as Bud Light Lime, Michelob Ultra, Shock Top, Bud Light Platinum, Shock Top, and the Straw-Ber-Rita.