The American Society of Brewing Chemists (ASBC) successfully concluded their 2026 conference, bringing together industry leaders and scientific innovators through partnerships with the Brewers Convention of Japan (BCOJ) and, for the first time, the Chartered Institute of Brewing and Distilling (CIBD).
The conference centered on innovation in the global brewing and distilling industry and its role in shaping the world of tomorrow. From non-alcoholic beer sensory breakthroughs to AI-driven yeast flavor predictions, our team demonstrated how science is reshaping the future of fermentation.
Fermentis’ Notable Contributions
This year marked several significant achievements for Fermentis. We introduced a sensory session on non-alcoholic beers developed through the Fermentis Academy, officially tasted in America for the first time. These samples showcased the distinct characteristics of two maltose-negative yeast strains: our established Saccharomyces cerevisiae var. chevalieri SafBrew™ LA-01 (POF+) and the newly developed Torulaspora delbrueckii SafBrew™ LA-02 (POF-).
Our team delivered guided sensory experiences three times during our visit to Seattle, WA, USA, including one on the center stage featuring a collaboration with Customized Brewing Solutions (CBS). Together, we crafted base non-alcoholic beers using SafBrew™ LA-01 and SafBrew™ LA-02, then applied style-specific flavor adjustments to create four distinct profiles: Hoppy Lager, Belgian Wit, New England/Hazy IPA, and Stout.
We also launched the Fermentis Collab Series in partnership with Rhar Malting Technical Center, producing Collab #001 and #002.
This initiative highlighted SafBrew™ LA-02 as a critical solution for brewers seeking non-alcoholic beer production without the phenolic characteristics of SafBrew™ LA-01.
Throughout the conference, our team utilized the staged samples and engaged attendees during social hours, the poster contest, and hospitality events, reinforcing our industry-leading yeast quality and technical expertise.
Technical Leadership
Fermentis delivered four peer-reviewed technical presentations covering yeast interactions with hop (1) and malt (2) ingredients, statistical modeling of sugar fermentations (3), and machine learning applications for predicting yeast flavor profiles (4). We also collaborated with the University of Kentucky-James Beam Institute to host the Fermentis Academy for spirits as a pre-meeting workshop with attendees from top industrial producers in brewing and distilling. This recognition underscores our position as a valuable technical resource for the brewing industry.
Conference Highlights
The program featured world-class speakers connecting brewing’s scientific heritage with modern challenges and future possibilities.
Opening, Dr. Birgitte Skadhauge, Vice President of the Carlsberg Research Laboratory and Adjunct Professor at the University of Copenhagen, opened the conference by tracing the industry’s foundational contributions from pure microbial culture development to the pH scale while highlighting contemporary scientific advancements.
With the conference in mid swing, Dr. Emma Walker, Master Blender at Johnnie Walker, offered insights on balancing tradition with creativity while overcoming professional challenges.
Dr. Jay Keasling, a leading authority in synthetic biology and pioneer in microbial engineering, delivered the closing keynote. His vision of harnessing yeast genetics to produce molecules of significant interest was an ever-evolving story of discovery and achieving promises that once seemed unachievable. Considering the impact brewing has had on science and the caliber of attendees, the keynotes truly spoke to the amazing power of yeast genetics, human determination, and the unique creativity of our community. Without doubt, members of the ASBC, BCOJ, and CIBD left inspired for the world of brewing, our world, and our future.
Looking Forward
As Dr Matt Winans, Fermentis Technical Sales Support Manager for the Americas, transitions to the ASBC Vice Presidential position, we are confident this visibility strengthens the Fermentis brand, deepens customer relationships, and opens new market opportunities.
The 2026 conference demonstrated the strength of our R&D and commercial teams’ collaborative approach. As Matt assumes this expanded ASBC role, he is committed to creating opportunities that advance both the ASBC organization’s scientific mission and Fermentis’ continued growth in the global brewing industry.
Want to experiment with SafBrew™ LA-01 or LA-02 in your next NOLO beer? Contact our technical team or visit our dedicated landing page for more information.
For distillers interested in our yeast for creating quality spirits, check out our range and recommendations here.