After coffee and tea, beer is the third most popular beverage in the world, and it's been a part of our societies and cultures for thousands of years. There's evidence that people were drinking ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

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 ...

Yokogawa's autonomous control AI reduced beer fermentation from 336 to 240 hours while maintaining quality in successful ...

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 ...