With the aid of molecular biology, the quality of Brazilian beer—the country's most popular alcoholic beverage, especially during the summer—may soon be significantly enhanced.
Cell & Microbiology
Mar 18, 2024
0
57
While the beer industry reports that they have enough supply for current operations, a CO2 shortage could impact smaller and independent breweries with higher prices, says a Virginia Tech beer expert.
Economics & Business
Sep 23, 2022
0
25
Tasting terroir, or a sense of place, isn't only reserved for wine lovers drinking a glass of burgundy or champagne from France.
Economics & Business
Dec 23, 2019
1
4
The craft brewery boom is good for home values. Using Charlotte, North Carolina, as a case study, researchers at the University of Toledo and the University of North Carolina at Charlotte found that craft breweries have a ...
Economics & Business
Mar 26, 2019
0
19
Faced with soaring demand for water as well as the impact of climate change, the lower Kafue river's has reached its maximum water allocation and urgent action is needed to ensure a sustainable future for the river and all ...
Environment
Nov 7, 2018
0
9
Some breweries have taken to resurrecting the flavors of ages past. Adventurous beer makers are extrapolating recipes from clues that archeologists have uncovered from old and even ancient brews found at historical sites. ...
Other
Mar 4, 2015
0
35
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation process that takes place ...
Biotechnology
May 28, 2013
0
0
The Alaskan Brewing Co. is going green, but instead of looking to solar and wind energy, it has turned to a very familiar source: beer.
Energy & Green Tech
Feb 6, 2013
0
0
When next you reach for a cold one in the buzzing heat of a summer day, you will probably give no thought to the glorious history, complicated chemistry, and abundant myths associated with what you are drinking.
Other
Jun 29, 2012
7
0
Archaeological finds from cuneiform tablets and remnants of different vessels from over 4,000 years ago show that even around the dawn of civilisation, fermented cereal juice was highly enjoyed by Mesopotamia's inhabitants. ...
Archaeology
Jan 17, 2012
1
0
