The term “hop burps” is commonly used to describe a peculiar phenomenon of rapid and frequent burps experienced after consuming beers with a high hop content.
The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
The craft beer sector in Argentina is undergoing a transformation marked by a sharp decline in consumption, shifts in consumer preferences, and a challenging economic context.
In a context of growing climate urgency and regulatory pressure, the brewing industry—traditionally seen as a resource-intensive activity—is undergoing an unprecedented transformation toward sustainability.
Does regular beer consumption affect the development of prostate diseases such as benign prostatic hyperplasia (BPH) or prostate cancer? Could there be any positive effect on prostate tissue from moderate beer consumption?
Zythos Media, the independent publisher behind the book “Practical Guide to Beer Tasting. How to Properly Appreciate All Beers of the World”, originally published in Spanish, announces its new editions now available in Portuguese and Italian.
In today’s digital landscape where data drives daily operations and innovation, implementing robust backup practices is critical to ensuring business continuity and operational efficiency.
The legend of the Russian Imperial Stout style tells that the future Tsar of Russia, Peter the Great, was captivated by Porter-style beers during a visit to England in the late 17th century.
While some sectors advocated for a full return to the imperial system, others preferred to maintain the metric system officially adopted in 1965.
Mahou San Miguel has announced the acquisition of 100% of Founders Brewing, one of the most prestigious craft breweries in the United States, based in Grand Rapids, Michigan.
Indio is one of Mexico’s most iconic beers, with a rich history dating back to 1893. It emphasizes the use of local ingredients and traditional brewing techniques.
The rise of non-alcoholic or low-alcohol beers has led the brewing industry to explore new yeast strains and fermentation techniques.
