Sour beers have become a fixture on microbrewery menus and store shelves. They’re enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry brewed new sours in less time using a seemingly strange ingredient: field peas. The experimental beers had…
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A collaborative study has uncovered evidence of rice beer dating back approximately 10,000 years at the Shangshan site in Zhejiang Province, China, providing new insights into the origins of alcoholic beverage brewing in East Asia. This discovery highlights the connection between rice fermentation at Shangshan and the region’s cultural and environmental context as well as…
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Heineken® 0.0 research in collaboration with University of Oxford Professor Charles Spence reveals the acceptance of low and non-alcoholic beverages continues to rise, although social pressure and being questioned when choosing alcohol-free options persist. At the start of the new year and Dry January, the outlook for the low and no alcohol category looks positive…
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While beers such as ales, stouts and sours have their own fanbases, America has long favored a crisp, refreshing lager. But what makes a yeast variety suitable for light, lager beer rather than ales? According to Chris Todd Hittinger, a professor of genetics evolution at the University of Wisconsin–Madison, Saccharomyces cerevisiae, or baker’s yeast, requires…
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The craft beer industry, which was previously a favored option for consumers and companies alike, is now encountering difficulties like business closures, delayed festivals, and evolving consumer habits, raising concerns about the broader artisanal movement and the future of craft beer. But is the industry truly doomed? A recent study conducted by Dr. Andreas Schotter,…
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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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