Abstract Two new A SBC methods for beer analysis are presented to the AOAC for adoption: “Alcohol by Kefractometer” and “Beer Bitterness.” The first is a rapid alternative procedure to the present distillation technique. The latter replaces, in part, the isohumulones methods now used. The new edition of Official Methods of Analysis will also contain the “Total Haze After Chilling” method which partly replaces turbidity 10.010–10.015. The ASBC now has 12 technical subcommittees working on a comprehensive program for the development and testing of new analytical methods of interest to the brewing industry. Two additional subcommittees will probably be authorized to investigate the determination of traces of heptyl-p-hydroxybenzoate and tannins in beer, both of which are of interest to the AOAC.