As the brewing industry expands and new beer styles, such as hazy pale ales, emerge, brewers are constantly looking for new ways to analyze the composition of their beers to preserve the carefully crafted sensory quality of their products.

However, analyzing how the molecules in beer affect its flavour is challenging because of the sheer amount of different types of molecules present in the beverage. To address this issue, the research team at the University of Victoria has developed a user-friendly lab-on-a-chip device to investigate how we can add more hop flavours to beer by making oil-in-beer emulsions.

Read the full story HERE by Katherine Elvira

SOURCE: Academic Journalism Society
PHOTO CREDIT: University of Victoria Photos Services