Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Students at the University of Pennsylvania have created a technique that vastly speeds up the process of beer fermentation while maintaining alcohol quality and composition. According to a press ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

This batch smells a little like bread, but the corn mash really stinks when it ferments. Ryan Meek is the 23-year-old CEO of NACA Fermentation, which is a start-up business based in Beaverton. Along ...

A novel approach to brewing kombucha in stackable rectangular trays could help dramatically speed up the fermentation process and keep alcohol levels consistently below 0.5% abv, solving a major ...