Today, people increasingly seek non-alcoholic versions of beer or wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in ACS’ Journal of Agricultural and Food Chemistry report on a literature analysis and experiment to characterize the chemical compounds that…
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A Brazilian scientist, Cláudio Pellegrini, professor of thermal and fluid sciences at the Federal University of São João del-Rei has created a mathematical model to determine the optimal beer glass shape. The model aims to minimize heat transfer without adding insulating layers. The ideal beer glass design is a narrow base that widens towards the…
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A recently published study by University of Florida researchers provides insight into how beer yeast might behave when fermented in outer space. While the concept may initially sound trivial, it has far-reaching applications, according to the study, a collaboration between researchers from the UF/IFAS food science and human nutrition department and the horticultural sciences department….
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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…
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When somebody sips a frosty pint of beer, they might briefly reflect on the ingredients in the glass — a timeless blend of grains, hops, yeast and water — but they probably don’t think about the byproducts from the brewing process. Unless they have the mind of an engineer. Before moving to Canada for graduate…
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