Brace yourselves for Martian craft beer!
Who wants to drink fish guts?
How do you go ‘bottoms up’ when there’s no ‘up’ in space?!
If you needed another reason to enjoy your beer — here yo go!
Future beers will be made with 100% renewable energy.
Can’t spell ‘archaeology’ without ‘alcohol’.
You never knew you needed this in your life.
The art and science of pouring a beer.
Gastronomy is becoming more of a science and less of an art with each passing day, but there are some foods which are just downright unreasonably expensive.
Ancient Chinese villagers already mastered beer making more than 5,000 years ago, according to archaeologists who found beer-making equipment in the Shaanxi province.
The health benefits of beer are well documented, and much of these are owed to the properties of hops.
Beer, liquor and wine lovers – rejoice!
Call it Beercycling – gallons of beer-urine will be used to fertilize barley, which will ultimately become beer, and then urine again. It’s the perfect cycle. Denmark’s Roskilde festival is the largest music festival in Scandinavia and one of the largest in the world. Roskilde Festival 2013 had more than 180 performing bands and gathered around 130,000 festivalgoers, with more than 21,000 volunteers,
Scientists in Finland have been keeping themselves busy testing two different beers… for science, of course. These are not just your average beers though – they’re almost two centuries old, recovered by divers exploring a 1840s shipwreck in the Baltic Sea back in 2010.
There isn’t a less dreaded sight in any respectable bar than a beer bottle gushing foam. It’s not the bartender’s fault though (not necessarily), since different assortments of beer have their signature foam – some make more, some make less. Breweries nowadays use all sorts of anti-foaming agents, and now food scientists in Belgium – the country with the most breweries
Whether you enjoy a strong malty taste, or a fruity savor, or even just a subtle aroma in your beer – you have yeast to thank for. Yeast imbues beer with aromatic molecules that account for most, if not all of the final flavor. But why is it that they create all this wide array of flavors? Kevin Verstrepen, a yeast geneticist
In a lab in San Diego, Troels Prahl, a brewer and microbiologist at the Southern California yeast distributor White Labs sits at the tasting bar in front of 4 open half pints of beer. Each of them is different, in color and flavor, ranging from a crisp body of raspberry, rosemary and banana to a dry and subtle blend of nutmeg and fresh straw. But
Scientists at Rice University have developed a method that combined graphene nanoribbons (GNRs) and a polymer to produce a lightweight storage medium for compressed gas. The resulting material may prove to be extremely useful in the auto industry where manufacturers are trying use compressed natural gas to its fullest potential or in the beverage industry where it could help beer
Archaeology – check. Beer – check. Cool chemistry – check. Shipwreck – check. What more could you ask for, seriously? Produced at least as far back as 7000 years ago, in 5000 BC, beer has been with us for a long time, and we’re thankful for that. It’s done a lot for us (for better or worse), and it’s about
Barley is a key ingredient in beer, the third most popular drink in the world after water and tea, an industry which currently amounts to $300 billion a year. The quality of the barley greatly influences the savor of beer, so by growing better quality barley we might be able to brew a beer that’s closer to perfection. A worthy