@AbnormalYeast

Editor-In-Chief, Past President @ American Society of Brewing Chemists | Program Coordinator @ Johns Hopkins University | Microbiologist 🧫 | Traveler & Foodie

 United States
Joined June 2012
  • Tweets1.7K
  • Following669
  • Followers305
192Media
Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 25
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: doi.org/10.1080/03610470.202… #hops #brewingscience

Investigating Differences in the Volatile and Sensory Profiles of Nectaron and Superdelic Hops...

New Zealand hops are sought after for their distinctive aromas imparted to craft beer. There is a lack of understanding of how growing location influences hop aroma, which is important for brewing ...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 23
#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. doi.org/10.1080/03610470.202… #sake #brewingscience

Making a Sake-like Product Using Western Brewing Techniques

Sake is a traditional Japanese beverage made with rice, water, yeast and koji. The global demand for sake has increased with exports rising over 23% in 2023–2024. Conventional sake brewing relies o...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 22
#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👇🏻 doi.org/10.1080/03610470.202…

Time and Dosage Related Kinetics of Cannabinoid and Flavor Extraction in Dry-Hemped Beer

Industrial hemp (Cannabis sativa L.) is a close botanical relative to hops (Humulus lupulus L.) and has been investigated as an alternative to hops in beer flavoring. Following the 2018 U.S. farm b...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 22
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. doi.org/10.1080/03610470.202… #baijiu #distilling

Insights into Aroma Evolution in Strong-Flavor Baijiu during Aging Based on E-Nose, E-Tongue, and...

The aging stage is often accompanied by intricate physicochemical reactions and aroma interactions, which play a crucial role in shaping the flavor profile and overall quality of strong-flavor Baij...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 21
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: doi.org/10.1080/03610470.202… #whisky #distilling

The Impact of All Grains In Fermentation Methodology on Whisky Wash Production Using Grists...

During production of Scotch whisky, wort is often separated from insoluble components of the grist prior to fermentation. However, some whisky spirits are produced using an alternative All Grains I...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 21
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 👇🏻 doi.org/10.1080/03610470.202… #brewingscience

Development of a Capillary Electrophoresis Method for Semi-Quantitative Beer Protein Analysis:...

A rapid capillary electrophoresis method using Lab-on-a-Chip technology after acetonitrile precipitation to eliminate polyphenol interferences was developed for semi-quantitative analysis of beer p...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 17
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 👇🏻 doi.org/10.1080/03610470.202…

Potential of Flavors and Antioxidants from Ginger (Zingiber Officinale Var. Roscoe), Cardamom...

This paper examines the potential of ginger (Zingiber officinale var. Roscoe), cardamom (Elettaria cardamomum Maton), and star anise (Illicium verum Hook) as natural sources of both flavor-active m...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 16
#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. doi.org/10.1080/03610470.202…

Making a Sake-like Product Using Western Brewing Techniques

Sake is a traditional Japanese beverage made with rice, water, yeast and koji. The global demand for sake has increased with exports rising over 23% in 2023–2024. Conventional sake brewing relies o...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 13
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 👇🏻   tandfonline.com/doi/full/10.… #malting

Effects of Variety by Malting Interactions on the Malt Metabolome – Part 1

Malt production involves complex biochemical transformations that influence malt quality, flavor development, and end-use performance in brewing and distilling applications. While the effects of ki...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 13
🥃 #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 👇🏻 doi.org/10.1080/03610470.202… #brewingscience

Bourbon Barrel Char for Beer Flavoring

Barrel char is commonly filtered from whiskey prior to bottling and treated as a waste byproduct. This study evaluates the use of barrel char as a flavoring agent for beer. Barrel char consistently...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCOct 8
🛑 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👇🏻 doi.org/10.1080/03610470.202…

Physiological Profiling of Beer-Spoiling Yeast and the Implications for No- and Low-Alcohol Beer

The no- and low-alcohol beer market represents a growing sector worldwide. However, these products are more susceptible to microbial contamination than standard beers, primarily due to reduced or a...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCSep 24
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 doi.org/10.1080/03610470.202…

Insight into Changes in the Granule Size Distribution and Gelatinization Temperature of Barley...

Starch gelatinization characteristics and granule size distributions are often reported as characteristics of barley and barley malt. Insights into the evolution of these properties during malting ...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCSep 19
🚨 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 👇🏻. tandfonline.com/doi/full/10.…

What Drives Taproom Interest in Fresh-Hopped Beers? A Sensory and Conceptual Evaluation

Fresh-hopped beers are produced using freshly harvested, unkilned hops and are typically released as seasonal offerings following the annual hop harvest. Despite their popularity, no peer-reviewed ...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCSep 17
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! doi.org/10.1080/03610470.202…

Using Kveik to Breed Novel Interclade Brewing Hybrids with Improved Tolerances to Industrial...

Addressing challenges within the brewing industry calls for the development of novel brewing yeasts to improve production efficiency, sustainability and product diversification. Traditional Norwegi...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCSep 13
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 tandfonline.com/doi/full/10.…

First Evidence of Full Consumption of Glutathionylated Precursors by Lager Yeasts, with Further...

Focusing on six lager and five ale yeasts, this work examined their uptake of the glutathionylated precursor of 3-sulfanylhexanol (G-3SHol) and its bioconversion to the intermediates γ-glutamylcyst...

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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCSep 4
🍺 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. doi.org/10.1080/03610470.202… #brewing #craftbeer #fermentation #beerscience

Bacterial and Fungal Communities of Barley Malts Associated with Premature Yeast Flocculation...

Malt-induced premature yeast flocculation (PYF) is an intermittent malt-quality problem, which represents a major risk to the brewing process. Although the mechanism of PYF is not fully understood,...

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Scott Britton, PhD, MBA retweeted
Trends in Brewing@TrendsInBrewingAug 20
📢 Abstract submission is now open for the 17th International Trends in Brewing Symposium! 🍺 Share your latest malting, brewing & fermentation research under the theme “Building Resilience and Adaptability through Tradition and Innovation” 📅 Submission deadline: 20 Nov 2026
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Scott Britton, PhD, MBA retweeted
JASBC@J_ASBCAug 7
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! 🍺 doi.org/10.1080/03610470.202… #craftbeer #brewingscience #hops

Investigation into Diurnal Changes in Hop Starch and Amylase Activity and Their Relationship to Hop...

Following the discovery of starch in hop cone bracts, this study investigated the extent and change of diurnal starch concentration, amylase activity, and hop creep potential. Three hop varieties w...

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🥃🌾 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! tandfonline.com/doi/full/10.…

Evaluating Grain Terroir in Whiskey Production

The concept of terroir has expanded from French viticulture into other beverage and food sectors, including the whiskey industry. While the perception of terroir is heavily rooted in a consumer per...

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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 tandfonline.com/doi/full/10.…

Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in...

This study investigated the dynamic changes in microbial communities, volatile flavor compounds, physicochemical properties, and enzyme activities during the fermentation of Fuhexiang Baijiu. Resul...

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