The four main ingredients in most modern beer recipes are water, a starch such as barley (usually malted), hops and yeast. And each ingredient has a very specific role in the brewing process. Any home ...

'Process ramanomics' for fermentation monitoring Now, a new study demonstrates that rapid, label-free readings from individual yeast cells can be translated into many of these same key process metrics ...

From the first barley drinks fermented in the Fertile Crescent thousands of years ago to the remarkable array of styles brewed today, beer has retained its status as one of the most popular beverages ...

WHAT’S BREWING — Research on yeasts for nonalcoholic beer by Andew Maust, left, food science graduate student, and Scott Lafontaine, assistant professor of food chemistry, will help brewers develop ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

Recent years have brought an abundance of non-alcoholic beer choices to drinkers looking for great taste without a buzz (As someone who likes having NA options, this writer is especially grateful for ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

When I first turned 21 and could finally enjoy drinking alcohol in bars, I often found myself ordering mixed drinks, particularly any drink that could drown out the taste of the alcohol. With ...

Validation and predictive capabilities To validate the approach, the researchers tracked an industrial beer fermentation process using the lager yeast Saccharomyces pastorianus, sampling a single ...