From the first fermentations in Mesopotamia to the craft beer revolution in the United States, beer has evolved and diversified into a variety of styles and traditions that vary enormously from one region to another.
Chicha de jora (from the Quechua “Aqha” or “fermented liquid”) is a South American beverage created during the Inca Empire, widely consumed in Peru, Bolivia, and Ecuador.
Kettle souring has revolutionized sour beer production, establishing itself as a modern, controlled technique that delivers a pronounced acid profile in significantly less time than traditional fermentation methods.
Irish moss, or carrageenan, is a red seaweed used to clarify and stabilize beer during the boil. Learn how it works, how to use it, and how it compares to other fining agents.
Chill haze is a widely studied phenomenon in brewing science and presents itself as one of the main challenges in the production of clear beers.
Enzymes are defined as complex biological catalysts of a protein nature, which trigger reactions without being modified by them or appearing in the final product.
Beer foam (collar or head) is one of those things that has a specific name that most people are unaware of: ‘Giste’, a word that comes from the German ‘Gischt’, which precisely means foam.
The brewing of the Gose style was established during the 16th century in the then-prosperous mining city of Goslar, in the north-central region of Germany (present-day Lower Saxony), which had built its wealth through silver extraction.
In recent years, scientific research has revealed an intriguing finding: beer consumption can significantly increase the probability of being bitten by these blood-sucking insects.
Two men have mainly been proposed as the primary inspirations for the appearance of Gambrinus: Jan Primus (John I), Duke of Brabant, and Jean Sans Peur (John the Fearless), Duke of Burgundy.
Duvel is an emblematic Belgian beer that, since its creation in the 1920s, has achieved iconic status in the beer world for its complexity and balance.
Chinese food is one of the oldest and most diverse cooking styles in the world, with an enormous variety of options available depending on the region of the country where they originate.
