How to brew high-value fatty acids with brewer's yeast

Short-chain fatty acids are high-value constituents of cosmetics, active pharmaceutical ingredients, antimicrobial substances, aromas or soap. To date, it has only been possible to extract them from crude oil by chemical ...

Brewing Vegemite beer for science

Is Vegemite more than a spread? Or can it be used to brew beer? University of Queensland researchers have put the theory to the test.

The science behind beer and food pairings

Beer isn't just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it's picnic fare or haute cuisine, according to one of the nation's top brewmasters.

An app knows if a beer has gone stale

Chemists at the Complutense University of Madrid have developed a method that allows brewers to measure the freshness of beer using a polymer sensor that changes colour upon detecting furfural, a compound that gives aged ...

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