Hop production in Brazil is reaching a turning point thanks to the advancement of clean technologies applied to its processing.
This standard is fundamental in sectors such as food, oenology, the brewing industry, and cosmetics, where the validity and reproducibility of results depend largely on the conditions in which they are conducted.
This phenomenon, known as ‘lightstruck flavor’ or skunky taste, occurs when beer is exposed to visible or ultraviolet light, significantly compromising product quality.
This version, especially the one produced in the 1970s–1990s, became the last direct commercial survivor of the original lineage of 18th-century London Imperial Stouts.
At a 1,700-year-old site, a team of archaeologists unearthed an ancient funerary site revealing a previously unknown and deeply symbolic practice of pouring alcoholic beverages such as wine and beer over the dead.
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.
Alcoholism is not just a problem of willpower or habit; it is a condition deeply rooted in neurobiology, personal history and unresolved emotional suffering.
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.
The relationship between the chemical composition of a beer and its consumer appreciation has been an elusive field for food science, due to the non-linear nature of perception and its complex interactions.
ISO 4120 is the international standard describing the methodology known as the triangle test, designed to determine whether or not a perceptible sensory difference exists between two products or variants of the same product.
This study, published in Foods, represents the first systematic analysis of umami peptides present in lager beer and their multidimensional effects on the sensory properties of the beer body.
