Scott Britton, PhD, MBA

🌳🍺 Wild yeast, tamed for low-ABV beer! Researchers at 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 😉🍺 tandfonline.com/doi/full/10.10…

🍻 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 😉 tandfonline.com/doi/full/10.10…

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. tandfonline.com/doi/full/10.10…

🚨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👇🏻 ! tandfonline.com/doi/full/10.10…

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! tandfonline.com/doi/full/10.10…

🚨 Don’t let your NABLABs be the wild kind of ferment. 🚨 This newly published open-access article explores a rapid, brewery-friendly solution for pathogens detection. Check it out below 👇🏻 tandfonline.com/doi/full/10.10…

🚨🍻NA #beer is low alcohol — but food #safety shouldn’t be low priority. New #openaccess research shows that under low #pasteurization, Salmonella persisted in NA beer. As NA grows, safety cannot go flat. Check out the article 👇🏻 #brewingscience tandfonline.com/doi/full/10.10…

🚿🍺 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! Closure type matters. 💨 #beer #brewing #brewingscience tandfonline.com/doi/full/10.10…

🍷🧬 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. tandfonline.com/doi/full/10.10…

Something’s brewing on Bluesky 🍻 You can now also follow the JASBC at @jbrewingchemists.bsky.social on Bluesky for the freshest #research from the premier peer-reviewed journal in #brewing, #distilling & #fermentation #science. Don’t miss a drop. 😉

🍻🐷 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. Learn more in the link below: tandfonline.com/doi/full/10.10…

Something big is brewing (& distilling)! 🍺🥃 The ASBC & CIBD are joining forces in Seattle for a global event: “Brewing & Distilling Innovation: Shaping the Future Together.” 🌎 Where science meets spirits — literally. 😉 🔗 asbcnet.org/events/2026Mee… #Brewing #Distilling

🍻#Wort got you sticky? Let’s talk #arabinoxylans ! This study reveals how these complex polysaccharides help shape viscosity, interact with beta glucans, and carry bound phenolic acids. Get into the “thick of it” below. #brewing #science 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…

🍶🥝 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…

Proud to share that I co-authored with Mary Serviss and Dr. Andrew MacIntosh from @UF, and my colleague Dries Van Hout from @Duvel 🍺! Here we dive into how the brewing industry can keep things cool—for the planet and your pint.

🚨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…

🔥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…

🚨 Low on #alcohol , high on microbiological risks. 🍺🧫 Thrilled to share an #OpenAccess review by ⁦@DuvelLabGuy⁩ and ⁦@StillAnnie1⁩ exploring the microbial challenges and stability issues unique to no- and low-alcohol #beers. Check it out! tandfonline.com/doi/full/10.10…