Taste trumps all!
The researchers also recreated the brewing process in the lab — for science, of course.
The 13,000-year-old evidence is actually the first record of man-made alcohol in the world.
What would civilization be without beer? A depressing experience, that’s what.
Spoiler alert: it was pretty good.
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