Analyzing a beer requires different perspectives depending on the context and objective. What for a trained judge establishes quantifiable parameters, for a hobbyist consumer can be a memorable sensory experience.
For millennia, human saliva was the most effective enzyme for creating fermentable sugars as an intimate biochemical reaction that defined the history of fermentation long before agriculture.
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.
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Whether the ingredients and preparation method varied from country to country, beer soup was always a humble dish made with ingredients within everyone’s reach: beer, butter, eggs, wheat grains, and rye bread.
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.
Unlike the initial perception of flavor, the aftertaste manifests in a late phase, when sapid molecules interact with specific areas of the tongue and the retronasal olfactory epithelium.
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.
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.
A characteristic feature of beer history is that for almost its entire existence, it was produced with Ale yeast, until the early 20th century when brewing with Lager yeast was massively introduced.
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 Spanish Association of Sommellerie and Beer Culture (ASYCCE) has established the Mediterranean Lager as the country’s first officially native style, with a technical description including clear sensory parameters.
The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma.
Cider is a fermented beverage made from apples, with a long and rich history intertwined with the introduction of apple trees (Malus domestica) to the Americas by the Spanish.
Michael Jackson was an English journalist and writer whom Garrett Oliver once called: “The most influential person in the development of the brewing industry since Louis Pasteur.”
Lamb is one of the stars of international cuisine. This dark beer lamb recipe — braised for three hours in a Porter, Stout or Schwarzbier reduction with honey, soy sauce and aromatic vegetables — delivers melt-off-the-bone tenderness.
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.
Discover the versatility of beer and food pairing, where the wide range of beer styles fuses with a great variety of dishes, offering a unique and unforgettable gastronomic experience.
Fresh hops generally refer to hops that are used immediately after drying, while wet hops never reach this point in the process.
Like any product of agricultural origin, cider has very specific production rhythms tied to the seasons. Of course, the key in this case lies in the apple.
Gushing is an undesirable phenomenon in beer characterized by an excessive and violent release of carbon dioxide (CO₂) when opening a bottle or can, leading to an uncontrollable overflow of foam and liquid.
For millennia, human saliva was the most effective enzyme for creating fermentable sugars as an intimate biochemical reaction that defined the history of fermentation long before agriculture.
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.
Each stage of the beer brewing process is very relevant, but mashing is the phase where fermentable sugars are extracted, defining not only the alcoholic potential of the beer but also its body, aroma, and flavor.
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.
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.
An essential part of the Eleusinian rites was the consumption of a beverage called ‘Kykeon,’ an infusion made from sacramental water, barley, and mint, which is also believed to have contained ergot fungus, a precursor to LSD.
Nowadays, hops are a primary ingredient in beer brewing, but this wasn’t always the case. Throughout history, they were just one of many different herbs and spices used to flavor and preserve beer.
On December 11, 2014, the liso was officially declared Intangible Cultural Heritage of the city of Santa Fe by the Honorable Municipal Council of this emblematic Argentine city.
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.
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.
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.
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.
Delirium Tremens is a Golden Belgian Strong Ale style beer originating from Melle, Belgium, brewed by Brouwerij Huyghe, with 8.5% ABV, 200 calories, and 26 IBU.
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.
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.
Westvleteren 12 (XII) Abt. is virtually a modern brewing legend, consistently ranked among the world’s best beers for years in publications and industry rankings.
Fuller’s London Pride is a Best Bitter-style beer brewed by Fuller’s Griffin Brewery in Chiswick, England, with 4.7% ABV, 37 IBU, and 260 calories.
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.
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.
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.
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.
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.
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.
“The Beer Hunter” is a late-1980s series featuring journalist and writer Michael Jackson as he travels the world in search of the finest beers.
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.
Pressurization with liquid nitrogen enables lighter, thinner PET bottles without compromising structural integrity — reducing plastic use and distribution costs.
It’s undeniable that TikTok is one of the social networks of the moment, developing exponential growth since 2020 until reaching…
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.
The cold chain essentially means that the product being distributed is kept refrigerated at a constant temperature at all times, including during transportation.
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.
The rise of non-alcoholic or low-alcohol beers has led the brewing industry to explore new yeast strains and fermentation techniques.
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.
When beer is introduced into a rotor spinning at high revolutions, a centrifugal force is generated that can reach between 5,000 and 10,000 times the Earth’s gravity. This acceleration reduces sedimentation time to fractions of a second.
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.
Bottle openers have become part of our personal toolkit, whether attached to our key ring, in our backpack, or as a basic kitchen utensil when going camping.
The STC-1000 temperature controller lets you manually program a precise temperature range for your fermenter inside a refrigerator, freezer, or appropriately sized cooler.
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 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.
