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| Journal of the American Society of Brewing Chemists | |
|---|---|
| Title | Journal of the American Society of Brewing Chemists |
| Discipline | Brewing science |
| Abbreviation | JASBC |
| Publisher | American Society of Brewing Chemists |
| Country | United States |
| Frequency | Quarterly |
| History | 1934–present |
Journal of the American Society of Brewing Chemists is a peer-reviewed periodical dedicated to research and technical developments in malting, brewing, fermentation, and related beverage sciences. Founded to serve practitioners and researchers affiliated with the American Society of Brewing Chemists, the journal has connected contributors and readers from institutions such as United States Department of Agriculture, University of California, Davis, Cornell University, University of Munich, and Illinois Institute of Technology. Over decades it has intersected with organizations like Institute of Brewing and Distilling, Master Brewers Association of the Americas, Brewing Research Foundation, European Brewery Convention, and Food and Agriculture Organization.
The journal originated amid early 20th-century advances in brewing linked to figures and institutions including E. F. Brabender, Carl Balling, August von Babo, Louis Pasteur, Robert Koch, and laboratories at VLB Berlin and Carlsberg Laboratory. Early volumes reflected dialogues among researchers from Palo Alto Research Center, Rutgers University, Michigan State University, University of Wisconsin–Madison, and industrial laboratories at Anheuser-Busch, Heineken, Molson Coors, Guinness, and SABMiller. Wartime and postwar periods saw exchanges with agencies such as Food and Drug Administration and initiatives tied to Marshall Plan recovery, while late 20th-century expansions involved collaborations with National Institute of Standards and Technology, Commonwealth Scientific and Industrial Research Organisation, and National Research Council (Canada).
The journal covers empirical studies and reviews on topics connecting to institutions such as Carlsberg Laboratory, Weihenstephan-Triesdorf University, University of Leuven, Eindhoven University of Technology, and Technical University of Munich. Subjects include malt chemistry examined by methods from American Chemical Society standards, yeast physiology influenced by research from Max Planck Society groups, hop chemistry referencing work at Hop Research Center Hüll, and sensory analysis aligned with protocols from Institute of Food Technologists and American Society for Testing and Materials. Articles frequently reference collaborations with companies like BrewDog, Sapporo Breweries, Kirin Brewery Company, Asahi Breweries, and academic departments at Pennsylvania State University, University of Copenhagen, University of Adelaide, and University of Copenhagen Faculty of Science.
Published quarterly by the American Society of Brewing Chemists and distributed to members affiliated with societies such as Master Brewers Association of the Americas and Institute of Brewing and Distilling, the journal maintains editorial oversight by editorial boards populated with scholars from University of California, Davis, Cornell University, University of Copenhagen, Weihenstephan-Triesdorf University, and corporate scientists from Carlsberg Group, Anheuser-Busch InBev, Heineken International, and Asahi Group Holdings. Peer review processes follow standards promoted by Committee on Publication Ethics and indexing practices resembling those of CrossRef; production leverages cataloging norms from Library of Congress and distribution channels including partnerships with Wiley-Blackwell-like publishers and institutional subscribers at British Library, Bibliothèque nationale de France, and National Diet Library.
The journal is abstracted in bibliographic services and databases comparable to Chemical Abstracts Service, Web of Science, Scopus, PubMed, Embase, Food Science and Technology Abstracts, and library catalogs including WorldCat and EBSCOhost. Institutional access is common through consortia associated with JSTOR, ProQuest, and national repositories such as National Science Foundation collections and university libraries at Harvard University, Yale University, Princeton University, University of Oxford, and University of Cambridge.
Articles from the journal have influenced brewing practices at breweries like Sierra Nevada Brewing Company, Boston Beer Company, Fuller's Brewery, Tsingtao Brewery, and Baltika Breweries and informed standards promulgated by bodies such as American Society for Testing and Materials, International Organization for Standardization, European Commission, and regulatory reviews at Food and Drug Administration. Citation metrics and bibliometric evaluations have connected its output to research networks involving Max Planck Institute for Terrestrial Microbiology, Zurich University of Applied Sciences, Ghent University, University of Queensland, and University of Stellenbosch.
Special issues and landmark articles have highlighted work by scientists associated with Carlsberg Laboratory, Weihenstephan-Triesdorf University, VLB Berlin, Cornell University, University of California, Davis, University of Copenhagen, Max Planck Society, and industry researchers from Anheuser-Busch, Heineken, Molson Coors, and SABMiller. Topics of notable coverage include malt modification studies referencing pioneers like E. F. Brabender and Carl Balling, yeast genomics influenced by research institutions such as Broad Institute and Sanger Institute, hop terpenoid chemistry citing collaborations with Hop Research Center Hüll and Aarhus University, and sensory evaluation methodologies connected to the Institute of Food Technologists and American Society for Testing and Materials.
Category:Food science journals