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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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.
SABECO has over 150 years of history in Vietnam’s brewing industry. It is one of the sector’s leading companies in the country and the parent company of brands such as Saigon Beer and Saigon Special.
Saint Joseph Abbey was founded in 1950 on a tree-covered hilltop north of the city of Spencer, Massachusetts, and is home to the monks of the Cistercian Order of the Strict Observance, better known as Trappists.
Pressurization with liquid nitrogen enables lighter, thinner PET bottles without compromising structural integrity — reducing plastic use and distribution costs.
The history of the jigger constitutes the fundamental axis upon which the professionalization of modern mixology was built, transforming a craft based on empirical intuition into an exact technical discipline.
Craft breweries in the United States, known for their creativity, quality, and connection to local communities, face a new and significant challenge that could jeopardize their economic viability.
Vienna Lager was born combining British malting techniques with Bavarian cold fermentation; it was displaced by Czech Pilsner, but survived thanks to Austrian immigrants who arrived in Mexico in the 19th century.
The alliance already includes associations from countries such as Germany, France, the United Kingdom, Austria, Italy, the Netherlands, Finland, Poland, Switzerland, and the Czech Republic.
Houblon Chouffe Bière Tripel IPA represents a unique fusion of the English IPA tradition, the American Double IPA revolution, and the Belgian Tripel heritage.
When one thinks of Japanese alcoholic beverages, sake is undoubtedly the first that comes to mind, but despite its foreign origins, beer is today without a doubt the most popular drink in Japan.
The brewing industry has built a quality validation system on a tacit but rarely questioned assumption that whoever detects a defect in beer possesses the ability to prescribe how to correct it.
Parti-gyle brewing can be defined as the process of making two or three different beers from a single mash, obtaining two or three worts of different gravity, which are then boiled separately.
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.
If you are a beer lover, you have probably heard some of the long and complicated names of the yeasts and bacteria specifically used in sour beer production. We break them all down.
The acronym IBU (International Bitterness Units) corresponds to the international measurement unit of bitterness and represents the iso-alpha-acids dissolved in beer, where each IBU is equivalent to one milligram of iso-alpha-acid per liter of beer.
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.
The Mexican caguama, before becoming the emblematic measure for evaluating how much alcohol you should consume, had a much more modest and family-oriented origin.
When we talk about craft beer, there is an infinite array of aromas and flavors to enjoy, yet the same words are used far too often without distinction.
Lambic, Gueuze, and their various variants are a living relic of a time when all beer was fermented at the mercy of nature.
Stange (German for “rod” or “stick”) is a tall, narrow, cylindrical glass traditionally used to serve Kölsch-style beers from Cologne, Germany — full of history and tradition.
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.
Among the list of Mexican spirits that have become fashionable, there is one that experts consider the forgotten beverage: pulque, traditional among the ancient Mexicans.
Today it is very common to wonder what the real difference is between beer types and beer styles, whether industrial or craft, because while the original idea is shared, it is the latter that has clearly begun to impose itself in recent decades among brewers and the market in general.
The sober curious movement is defined as the introspective practice of questioning one’s personal relationship with alcohol, prioritizing physical and mental well-being without the need to adopt a label of absolute abstinence or addiction recovery.
In just a few moments, a tsunami of thousands of liters of beer devastated the Saint Giles neighborhood in London, causing a genuine tragedy: what history remembers as the London Beer Flood of 1814.
Muday is a traditional beverage of the Mapuche people of Chile and Argentina, an ancestral beer made from wheat, distinguished by its fermentation process — which includes chewing part of the grain — and its nutritional properties.
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.
Saison Dupont is a Belgian top-fermented beer, bottle-conditioned, brewed since 1844 during the winter to quench the thirst of the “saisoniers” who would work in the fields during the summer.
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.
Gulden Draak is a Belgian strong ale-style beer originating from Ertvelde, Belgium, and brewed by Brouwerij Van Steenberge, with 10.5% ABV, 18 IBU, and 255 total calories.
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.
Unlike all other Trappist breweries, Orval produces only one variety of beer for the general public, with just 15% of its total production available for export.
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.
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.
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.
This formula is divided into two phases: before bed and upon waking, with the goal of maximizing recovery and minimizing the negative effects of alcohol.
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.
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.
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.
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.
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.
Brussels celebrates that recognition with a richer and more diverse beer scene than ever, with over 1,500 varieties, new experience spaces, and entire neighborhoods that have made beer part of their urban identity.
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.
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.
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.
Pressurization with liquid nitrogen enables lighter, thinner PET bottles without compromising structural integrity — reducing plastic use and distribution costs.
The STC-1000 temperature controller lets you manually program a precise temperature range for your fermenter inside a refrigerator, freezer, or appropriately sized cooler.
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 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.
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.
Every consumer already has their preferences: some reject cans while others love the creative designs they can carry. This article cuts through the aesthetics to lay out the objective facts on which format is better depending on the conditions.
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 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.
