A comprehensive new resource for beer enthusiasts, The Beer Tasting Practical Guide: How to Truly Appreciate Any Beer in the World, is now available for readers and listeners worldwide.
Hop production in Brazil is reaching a turning point thanks to the advancement of clean technologies applied to its processing.
From regulatory, technical elaboration, chemical composition, or organoleptic profile, understanding this distinction is fundamental to properly valuing this beverage that has gained relevance in recent years.
Pliny the Elder is not just a beer; it is a living legend of the American craft beer movement and an absolute benchmark for the Double IPA style, coveted and studied by brewers and enthusiasts worldwide.
The organoleptic perception of beer constitutes a complex neurophysiological process that is significantly altered by hypobaric conditions, such as those experienced during commercial flights or in high mountain regions.
These are two chemical reactions responsible for much of the magic that occurs in the browning of bread, the color of grilled meat, the appearance of beer, the aroma of freshly roasted coffee, or the deep flavor of caramelized onion.
Mouthfeel can be defined as the set of perceptions that do not come directly from taste nor solely from smell but from the physical, thermal, or chemical interaction of the beverage with the mouth, tongue, palate, and throat.
The richness of Mexican gastronomy lies not only in the diversity of its ingredients but also in the cultural depth that each dish contains. From ceremonial recipes to street food, each preparation offers a universe of flavors that, when paired…
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.
