Having a big idea may not be enough to change the world—innovation is a commercial process as well as scientific inspiration. Turning research into marketable products is partly a business challenge.
A new analysis by researchers at MIT's Center for Bits and Atoms (CBA) has found that inactive yeast could be effective as an inexpensive, abundant, and simple material for removing lead contamination from drinking water ...
Craft beer is a fast-growing industry, particularly in Maine and New England. New research shows that as the industry continues to grow, owners need to make decisions about scale and growth, which can be tough for brands ...
Even though sales of non-alcoholic beer have risen substantially in Denmark and Europe in the last couple of years, there are still many people that won't follow the healthy trend because they find the taste not to be quite ...
Scientists from the UK and Singapore have successfully engineered common baker's yeast to produce a key ingredient for dementia medicines.
First, the beer was named for the fossil.
A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) has developed a plant-based emulsifier that is not only rich in protein and antioxidants, but has the necessary properties to replace eggs ...
Using a modified, lower temperature mashing procedure to retain enzyme activity, brewers can use malts from gluten-free grains to produce high-quality beers, according to Penn State researchers who conducted a new study.
In a new study looking at the fundamentals of biology, scientists at The University of Manchester and the University of Leicester have developed unique fertile hybrid yeast strains that offer novel and exciting options for ...
In Japan, the proverb "Sake wa honshin o arawasu" translates to "sake reveals the true heart."
