A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique ...
Analytical Chemistry
Jan 20, 2020
0
304
The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That's a huge advantage, according to NTNU Ph.D. candidate Christian Schulz.
Cell & Microbiology
Jan 15, 2020
1
188
A team of researchers at the University of Denmark has tested the popular notion that tapping a can of beer after it has been shaken will prevent it from spraying when it is opened. Their paper describes a trial they carried ...
Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as "stale." Now, ...
Other
Dec 4, 2019
0
35
The newly published Atlas of Inequality, which aims to challenge misconceptions about rich and poor areas, has been launched today (Friday 29 November 2019).
Social Sciences
Dec 3, 2019
0
3
An international team of scientists led by Prof. Kevin Verstrepen (VIB-KU-Leuven) and Prof. Steven Maere (VIB-UGent) has discovered that some of the most renowned classic Belgian beers, including Gueuze and Trappist ales, ...
Cell & Microbiology
Oct 21, 2019
0
349
Thousands of years ago, as humans tamed wild animals and plants into livestock and crops, their penchant for intoxication also led them to unwittingly domesticate a hidden workhorse of civilization: yeast.
Plants & Animals
Oct 21, 2019
1
198
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
Just in time for summer—a new technology to improve the taste, quality and shelf life of juice and other beverages, and help craft brewers make more beer.
Other
Jun 14, 2019
0
7
