Rice is showing potential to play a more prominent role in beer brewing, and it helps that Arkansas produces a lot of it.
Molecular & Computational biology
Mar 30, 2024
0
13
Beer is the most consumed beverage in the world after water and tea, and beer brewing generates large amounts of grain waste, which today has a low value. But now a research project at the University of Borås, Sweden, shows ...
Biotechnology
Jun 26, 2023
0
2
Without barley, hops and yeast, there is no beer. Brewing specialist Dr. Martin Zarnkow and beverage microbiologist Dr. Mathias Hutzler believe that a very special yeast variety might be found in Georgia. So they embarked ...
Ecology
Jan 20, 2023
0
18
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 ...
Biotechnology
Feb 11, 2022
1
1285
The 200-year-old malting barley variety 'Chevalier' was for a long time world-leading in beer brewing and is thought to have originated from a single plant. In a new study, Swedish researchers from the universities of Linköping ...
Evolution
Jan 18, 2022
0
5
People have been making beer for thousands of years, and we have amassed a tremendous amount of knowledge on how to do it well. Over time, the art of brewing has evolved into a science that encompasses chemistry, microbiology ...
Other
Mar 10, 2021
1
7
A Ph.D. student and 'beer scientist' has inadvertently discovered a way to conduct extremely small-scale brewing experiments, potentially leading to better beer.
Other
Jan 28, 2021
0
354
When CAMRA, the UK real ale campaign group, decided to ban beers with sexist names and labels from the Great British Beer Festival this summer, the responses were quite predictable. Liberal newspaper The Guardian celebrated ...
Social Sciences
Aug 27, 2019
0
11
Some contaminant yeasts make beer bottles and cans explode. Apart from being dangerous for consumers these 'diastatic' yeasts also cause loss of beer batches due to off-flavours, increased alcohol and over-carbonation in ...
Cell & Microbiology
Aug 20, 2019
0
32
Stanford University archaeologists are turning the history of beer on its head.
Archaeology
Sep 12, 2018
11
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