The American Society of Brewing Chemists Is Founded

In 1934, scientists representing the American brewing and malting industries began the cooperative work that created the American Society of Brewing Chemists. At a meeting in New York City on October 12, participants formed the Malt Analysis Standardization Committee to compare laboratory procedures and establish more uniform methods for evaluating brewing materials. The initiative soon expanded from malt into beer analysis. In 1935, the organization adopted the name American Society of Brewing Chemists and was incorporated as a permanent scientific society. Through its peer-reviewed Methods of Analysis, the ASBC helped breweries and laboratories obtain comparable results for raw materials, wort, beer, microbiology, and other aspects of production, strengthening standardized quality control across the American brewing industry.