For early humanity, beer was perhaps the most important staple in their diet—a valuable source of protein and vitamins, and a crucial milestone in ensuring our survival as a species.
Discover the Origin of the Word “Cerveza” and Its Various Variations by Exploring the Main Theories About Its Etymology and Its Relationship with Different Cultures in This Fascinating Linguistic Journey.
IPA beers (India Pale Ale) are a top-fermented beer style with over 200 years of history, increasingly widespread and appreciated around the world, and from which new variations emerge from time to time.
IPAs are one of the most popular beer styles worldwide, yet there are people who cannot stand hop-heavy bitter beers, and this could be due to a genetic variation in their perception of this taste.
The idea was born with the help of social media in 2011, with Ashley Routson and Ryan Ross as its main promoters, quickly spreading globally as one of the most important beer style celebrations.
The legend about the origin of IPAs says that British brewers were looking to develop a recipe that could be exported to India, a very difficult journey where it was exposed to dramatically extreme temperatures.
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India Pale Ale (IPA) is one of the most popular craft beer styles, but if you can’t handle hop-heavy beers, it could be because you perceive bitterness with greater intensity than others.
Choosing the best Belgian beers in what is a true paradise for beer lovers is no easy task. Declared an Intangible Cultural Heritage of Humanity, the beers produced by this small country are of unquestionably recognized quality.
A new Danish study introduces an unexpected factor for inducing controlled turbidity in beer: yeast RNA extracts capable of triggering extreme haze in crystal-clear lagers.
Not many people—not even the most seasoned and passionate cannabis enthusiasts—know how or why the number 420 became linked to marijuana culture. Here’s the real story.
Nitro beer has been dismissed as a passing trend more than once — yet it keeps finding new fans and new formats. From the Guinness widget to nitro Cream Ales and Lagers, here is the science and history behind the nitrogen revolution in beer.
Non-conventional yeasts that inhabit fruit skins, wooden barrels, and the air of cellars are ceasing to be a curiosity to become the most powerful tool for beer innovation in the 21st century.
In 2013, a 61-year-old man arrived at the emergency room of a Texas hospital with a blood alcohol level of 0.37 g/dL. He claimed he had not been drinking. The medical staff did not believe him, since 0.37 g/dL is equivalent to consuming, in one go, nearly ten standard pints.
Many beer enthusiasts are often unaware that beer styles were originally highly dependent on the geology of the area where the water for brewing was obtained.
Yeasts are more diverse than we think; there are thousands of species and they inhabit almost all natural environments on the planet, being used in food production and/or to produce antioxidant compounds and sunscreens.
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.
Although the origin of these names cannot be stated with absolute certainty, one of the most common explanations relates to how alcoholic beverages were historically identified.
In this quest for financial knowledge, entrepreneurs find valuable tools to strengthen their operations and ensure long-term sustainability.
The Belgians point to fishermen from the Meuse River, who fried potato strips when the waters froze in the 17th century. The French point to street vendors at Paris’s Pont Neuf, who popularized them in the late 18th century.
The AnDer glass was created by a team led by consultant Derek Walsh, sommelier André Köppen, and glass designer Alfred De Groot, who sought to address the need for a specialized glass for beer tasting.
Acetaldehyde is one of the most relevant chemical compounds in beer production, both for its impact on the sensory profile and for its role as an indicator of fermentation quality.
Discover the Origin of the Word “Cerveza” and Its Various Variations by Exploring the Main Theories About Its Etymology and Its Relationship with Different Cultures in This Fascinating Linguistic Journey.
The AFNOR glass — also known as the ISO glass — was originally developed in France to standardize a vessel for sensory analysis of wines and fermented beverages. Today it is also used for professional beer tasting.
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.
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.
On February 22, 2017, NASA announced one of the most exciting discoveries in the search for extraterrestrial life, confirming the existence of 7 exoplanets orbiting a star 39 light-years away.
Chile has one of the finest terroirs in the world, thanks to its long territory, which has allowed it to develop a strong diversification of grape varieties and, therefore, a powerful wine presence at a global level.
Why is a slice of lemon placed on the neck of clear glass beer bottles and not on others? It is a mystery that has never really been clear until now.
Science had just emerged as a profession, yet it was a self-taught textile merchant who became one of the greatest scientific celebrities in all of Europe.
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 basic definition establishes that a cocktail is a combination of different beverages—alcoholic or not—such as fruit juices, sodas (carbonated drinks), fermented drinks (beer, cider), and/or spirits (whiskey, rum, vodka, etc.).
Beer crème brûlée is a French pastry classic reinvented with Belgian Blonde Ale. A rich custard with a perfectly caramelized sugar crust — ready in under an hour.
Hoegaarden Grand Cru is a Belgian Strong Ale brewed by Hoegaarden Brewery in Belgium, with 8.5% ABV, 29 IBU and 255 calories, best served in a Tulip or Snifter glass.
Köstritzer Schwarzbier is a bottom-fermented black lager. It has been produced since 1543 by the Köstritzer Schwarzbierbrauerei brewery, in the German state of Thuringia.
Pilsner Urquell is the first beer of its kind in history and the one from which, for better or worse, all others in its style were developed. Its quality is guaranteed by the use of the original recipe.
Paulaner Hefe-Weissbier, a German wheat beer with notes of banana, clove, and citrus, is perfect for pairing with Bavarian dishes, fresh cheeses, roasted vegetables, and citrus desserts. Its unique flavor and versatility make it ideal for any occasion.
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.
Cuello Negro Stout is a craft beer made with pure water from the Valdivian rainforest in southern Chile, whose flavor comes from a careful brewing process that gives it an unmistakable distinctive character.
Houblon Chouffe Bière Tripel IPA represents a unique fusion of the English IPA tradition, the American Double IPA revolution, and the Belgian Tripel heritage.
The story of Negra Modelo goes beyond the beer itself; it is a narrative that combines tradition, innovation, and deep cultural roots in Mexico.
Westmalle Tripel is a Belgian Trappist beer brewed by Brouwerij der Trappisten van Westmalle and first introduced to the market in 1934, being a pioneer of its style and marking a milestone in the country’s brewing tradition.
The interaction between alcohol and dopamine is a neurological phenomenon that explains the immediate effects of alcohol consumption, as well as the underlying mechanisms of addiction and mood disorders.
Over 500,000 people of Palestinian descent live in Chile today, where second, third, and fourth-generation families keep alive the language, traditions, and memory of a territory many have never been able to return to.
To start this top 10 of the best-selling beers in the world, we can comment that for 2020, most of them are on the way to generating an impressive sum of 688.4 billion dollars in sales.
The beer Pliny the Elder takes its name in honor of the Roman traveler, naturalist, historian, and writer Gaius Minor Plinius Caecilius Secundus, who is credited with having given the first botanical name for hops.
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.
We invited Rob Tod, founder of Allagash Brewing Co., to share 20 practical lessons for brewery success learned over 25 years of activity. This was his response.
A Kantar Millward Brown annual study reveals that 5 of the 6 most valuable brands in Latin America are beer brands. Discover which beer leads sales in each country of the region.
Next Glass acquired BeerAdvocate in February 2020 in a deal that brought under one roof the oldest beer review community on the internet and the world’s most popular consumption tracking app.
In South Korea, the two most popular alcoholic beverages are soju and beer. This is why the smooth and delicious beer cocktail known as “somaek” has gained immense popularity, creating a perfect combination of both.
Nitro beer has been dismissed as a passing trend more than once — yet it keeps finding new fans and new formats. From the Guinness widget to nitro Cream Ales and Lagers, here is the science and history behind the nitrogen revolution in beer.
To identify S. chiloensis as a new species, scientists used an integrative taxonomy approach, combining analysis of genomic sequences, reproductive isolation studies, and phenotypic analyses.
E-E-A-T — Experience, Expertise, Authoritativeness, and Trustworthiness — is one of the core frameworks Google uses to assess content quality. Learn what it means for SEO and how craft beer sites can build it.
A refractometer is an optical instrument that measures the sucrose concentration of a solution based on the refractive index produced by light in that solution.
Historically, brewers around the world have used locally available water to brew their beer, leading to the development of beer styles associated with specific mineral water profiles found in those places.
The discovery of a 220-year-old beer bottle recovered from the Sydney Cove, sunk in Australian waters near Tasmania, has inspired the creativity of a team of researchers.
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.
A team at Chalmers University of Technology has developed a biodegradable construction material made from baker’s yeast, algae alginate, wood cellulose, and vegetable glycerol—3D printable at room temperature with no heating, no support structures, and no waste.
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.
Craft and independent brewers dedicate a great deal of time, effort, and resources to making the best beer possible, but all of this hard work can be ruined in the time it takes the beer to travel from the keg to the pint.
You do not simply request an "IPA recipe"; instead, you instruct Claude Code to first analyze the ingredient inventory, evaluate the cooling capacity of the equipment, and propose a mashing process that favors the desired final body.
Why is a slice of lemon placed on the neck of clear glass beer bottles and not on others? It is a mystery that has never really been clear until now.
The PERP framework offers a structural model for understanding how global warming alters the biological cycles of barley and hops, with concrete responses to maintain quality and economic viability.
Google’s algorithm doesn’t always prioritize specialized beer media, but now it allows you to add The Beer Times as a preferred content source in Google Discover in less than a minute.
Tradition holds that Pythagoras, the celebrated mathematician and philosopher who founded his school in Croton, in southern Italy, grew tired of watching some of his disciples abuse wine during symposia.
In Tusheti, a remote region of the Georgian Caucasus, the sacred drink is not wine but aludi: a beer brewed with sun-malted barley and wild hops whose recipe has been passed down from grandmother to granddaughter for centuries.
A clay tablet from the Ur III period decoded in Copenhagen records more than 120 liters of beer distributed over two consecutive days in ancient Mesopotamia, distinguishing between good beer and ordinary beer. The oldest administrative document known to formally classify beer quality.
