A no-yeast homemade pizza dough made with craft beer and a par-baked pizza base made with brewer’s spent grain, with ingredients and step-by-step instructions.
Mixed fermentation brings together organisms from different genera, such as Saccharomyces with Brettanomyces or lactic acid bacteria. What defines it and why it takes months.
What a beer keg is, how many liters a beer barrel holds, how much a keg weighs and which types exist, including DIN, Cornelius and KeyKeg.
Learn how to make this simple beer-braised congrio with shrimp, tomato and a Pilsner, a versatile white fish from Chilean cuisine.
A versatile, easy beer rice recipe that works as a side for meat and fish or as a main course, cooked in beer and vegetable broth.
Baked beer donuts made with an Amber Ale, with ingredients, step-by-step instructions and a short history of the donut.
Featured Articles
No amount of alcohol is known to be safe in pregnancy, whether wine or beer. What to do if you drank before knowing, and what a 0.0 beer really contains.
The decline is especially marked among young people aged 15 to 24, who have reduced their usual consumption by around 60% over the last two decades. Spain is the fifth country in the European Union with the most abstainers.
One of the things that makes Orval unique is its 3 fermentations. A primary fermentation with an abbey yeast strain, a maturation with Brettanomyces, and finally, an addition of sugar and neutral yeast in the bottle for conditioning.
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.
From sacramental wine regulations to Vatican duty-free shops and Trappist monasteries, the Catholic Church has shaped the alcohol industry in ways most drinkers never consider. The story spans canon law, papal certification of wine producers, and brands that wear the monastic habit without living it.
Serving beer in a frozen glass might seem like a good idea, but it actually destroys its aromas, dilutes it with water, and produces flat, lifeless foam. Here is why you should avoid it.
In a context of growing climate urgency and regulatory pressure, the brewing industry—traditionally seen as a resource-intensive activity—is undergoing an unprecedented transformation toward sustainability.
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.
The history of science is filled with characters who worked in the shadows, far from the academic spotlight, but whose contributions ended up transforming entire disciplines. William Sealy Gosset is one such case.
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).
They are leaders, innovators, and visionaries who have left an indelible mark on the Chilean and Latin American beer industry, influencing not only those who brew it but also how it is perceived and enjoyed worldwide.
The Netflix series tells the story of Curt Prank, a young brewer facing a dark secret. But who was his real-life inspiration?
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.
Kettle souring has revolutionized sour beer production as a modern, controlled technique that delivers a pronounced acidic profile in far less time than traditional fermentation methods.
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.
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.
While the origins of kombucha are still unknown, the consensus indicates that it would have originated in Manchuria, China, where writings have been found mentioning the tea mushroom during the Tsin dynasty, around 206 BC.
One of the strangest experiences you can have on a beer night happens in Ghent, Belgium. You walk into a medieval-looking bar, order a pint, and instead of reaching for your wallet, the waiter asks you to take off your shoe.
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.
Beer lovers usually own a collection of beer glasses, yet many may not realize that several of their pieces are “nucleated” glassware, or may not know what that even means.
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.
The human sensory system, though sophisticated, has clear limits. Prolonged exposure to certain aromatic and gustatory stimuli can lead to sensory fatigue or adaptation.
Dry hopping, also known as dry hop, is a technique used in beer brewing that aims to increase the aromas of a beer, which consists of adding dried hops to the finished beer after fermentation.
On April 23, 1516, Duke Wilhelm IV of Bavaria issued a decree regulating the price of beer, the times of production, and the ingredients permitted in its manufacture.
Wolverine has had many loves in his life and many casual adventures, but there is only one companion that will always be by his side: beer—and he is willing to go back in time to save it.
A versatile, easy beer rice recipe that works as a side for meat and fish or as a main course, cooked in beer and vegetable broth.
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.
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.
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.
Trabanco Tradicional is the yellow-label natural cider of a Gijón house making cider since 1925, fermented with natural yeasts mostly in chestnut casks.
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.
Duvel is an emblematic Belgian beer that, since its creation in the 1920s, has achieved iconic status in the beer world for its complexity and balance.
Sidra 1888 is the 5% cider Sáenz Briones makes from red apples in Argentina’s Alto Valle de Río Negro, at a company owned by CCU since 2010.
Sierra Nevada launched this Pale Ale in 1980 and brought Cascade hops to the center of the recipe, marking the starting point of the citrus profile that would later define hundreds of American IPAs.
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.
Houblon Chouffe Bière Tripel IPA represents a unique fusion of the English IPA tradition, the American Double IPA revolution, and the Belgian Tripel heritage.
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 best-selling beer in each Latin American country with 2024 to 2026 data, from Brazil and Mexico to Costa Rica, and the brewing groups that control the market.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
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.
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.
Climate change is not only transforming ecosystems and altering weather patterns but is also putting at risk one of humanity’s most iconic cultural products: beer.
Of the 10 most expensive beers in the world, some hit astronomical prices on release, while others are still brewed in exclusive batches.
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.
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.
Cerveceros de España has officially coined the term zitoturismo to bring together the guided tastings, brewery visits and walks through barley and hop fields that millions of people already enjoy in Spain.
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.
Brewing beer with less than 0.5% alcohol involves stopping fermentation early or removing ethanol afterward, and in both cases more residual fermentable sugar remains in the liquid than in a conventional beer.
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 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.
Hops bring their own enzymes that break down dextrins and reactivate the yeast after dry hopping. What hop creep is, how much alcohol and CO₂ it adds and how to stop it.
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 first thing to understand is that IBU, from a chemical perspective, does not refer to the perceived flavor in beer, but rather to the levels of certain bitter compounds dissolved in the liquid.
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.
On January 24, 1935, the first canned beer went on sale after decades of experiments and more than ten years of Prohibition, thanks to the Gottfried Krueger Brewing Company in Richmond, Virginia.
The history of the beer can, from the 1935 steel can to the cone top, aluminum, the pull tab, the Guinness widget and craft beer.
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.
A Saison and a Sweet Stout start from similar original gravities but end up at opposite extremes, one very dry and the other sweet. The difference lies in how much work the yeast did and in what it left unfermented.
Despite their popularity among brewers, these events are not always perceived by the market as a showcase of innovation and quality, but rather as a mirror that mainly reflects the industry’s limitations.
The Brews to Barns Act would give small US breweries 8 cents per pound of spent grain donated to farms, capped at $35,000 a year.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
The decline is especially marked among young people aged 15 to 24, who have reduced their usual consumption by around 60% over the last two decades. Spain is the fifth country in the European Union with the most abstainers.
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.
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 big brewers trade on the NYSE, Euronext and the Tokyo Stock Exchange. A guide to investing in AB InBev, Heineken, Carlsberg, Constellation Brands and Molson Coors from Latin America and Spain.
That relationship was described by the English chemist William Henry, and today it rules everything from the bottle cap to the regulator on a keg. That is why a British ale, a weissbier and a Czech pilsner can feel so different in the glass.
Several mistaken ideas about beer tears are going around, and they come from the world of wine and whisky. That they reveal quality, that glycerol produces them or that they form because alcohol concentrates at the top of the glass.
PFAS, per- and polyfluoroalkyl substances, are a large family of synthetic compounds built on carbon-fluorine bonds, among the most stable in chemistry.
The figures vary widely between countries, from 4 particles per liter in the United States to more than 90 in Spain. Much of that difference lies in how they are measured and understanding that matters as much as the number.
Hops bring their own enzymes that break down dextrins and reactivate the yeast after dry hopping. What hop creep is, how much alcohol and CO₂ it adds and how to stop it.
