Identifying the various aromas and flavors present in beer not only enhances the drinking experience but also provides a deeper understanding of the brewing processes and the unique characteristics of each beer style.
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.
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The sense of taste is so important that it is connected to the brain through three separate pathways, so that if one is damaged, there are still two backups to continue the job — the same amount of redundancy built into a spacecraft.
Although today any golden, transparent beer is called a ‘blonde,’ there was a time when there was only one: Pilsner Urquell (Plzeňský Prazdroj), the first beer of its kind in history.
Hidden for centuries in the bark of lenga beeches, coigüe trees and araucarias of the Patagonian forest, the lost genetic link from which all the world’s lager beers are born.
Michael Jackson was far more than perhaps the greatest beer writer who ever lived. He was an educator and ambassador who revived interest in beer at its lowest point in quality, variety, and appreciation.
A June 2026 study detects immunoreactive barley peptides in gluten-free labeled beers that pass the 20 ppm threshold but can activate celiac disease, questioning the adequacy of current testing methods.
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.
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.
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 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’re someone who loves a happy hour or consuming a couple of beers at home every day, then you…
What makes a city of just over 170,000 inhabitants in southern Chile claim the title of beer capital of the southern world without anyone in the region seriously disputing the label?
A draft beer in summer feels like relief. But the body keeps count in a different way. Beer activates a…
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.
Enzymes are defined as complex biological catalysts of a protein nature, which trigger reactions without being modified by them or appearing in the final product.
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.
The coloring and browning of food is a topic highly valued within the community of chemists who study this scientific field, since the pigmentations and the reactions that form them tend to be very complex.
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.
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.
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.
There is nothing archaeologists love more than mounds of rubbish from hundreds of years ago. Ancient bones and stones from waste heaps can tell complex stories.
Jesús Sánchez from Conejo en la Luna restaurant in Teotihuacán shares four keys to dive into traditional mezcal without making beginner mistakes.
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.”
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.
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.
A tasting, whether of beer, wine, or any other beverage, is a sensory experience designed to analyze, identify, and enjoy its characteristics and development.
The combination of beer with Coca-Cola and fruit liquor is a curious German cocktail called Goassmass or Goass, very popular in the 80s and which has resurged with new generations.
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.
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.
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.
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.
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.
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.
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.
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.
Citing a Harvard School of Public Health study, PETA claims that beer can strengthen bones and help us live longer, while milk causes obesity, diabetes, and cancer.
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.
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.
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.
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.
France is famous for its exquisite gastronomy. Although primarily known for wine production, beer has also been a popular beverage in France for centuries.
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.
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.
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 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.
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.
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.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
The cold chain essentially means that the product being distributed is kept refrigerated at a constant temperature at all times, including during transportation.
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.
Traditional SEO is shifting ground. It’s no longer enough to optimize to appear on Google’s first page; the battle is now fought in the responses of large language models (LLMs).
The rise of non-alcoholic or low-alcohol beers has led the brewing industry to explore new yeast strains and fermentation techniques.
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.
