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 ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately. (Nanowerk News) Breweries ...

Craft brewers are continuously upping the ante and coming up with innovative ways to make or flavor their newest beers. Now, researchers are adding a new twist of their own, speeding up the brewing ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

On the surface, the path of beer is straightforward. You grab a six-pack, drink it, and move on. What goes on out of the shelf is seldom thought of by a drinker. Within a brewery, however, the tale ...

Beer has been around for more than 7,000 years and has become one of the most popular alcoholic beverages in the world. More than 50 billion gallons are served annually, with the average American ...

Music can make people do things faster, with running, dancing, and doing chores being good examples. It seems, however, that we’re not alone in picking up the pace at the sound of a good tune.

Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products ...