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.
Études sur la Bière marked the point of no return; beer ceased to be a product of seasonality and luck to become one of the first great victories of biotechnology.
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.
Alcohol suppresses REM sleep in the first half of the night and triggers a rebound in the second, causing vivid dreams, micro-awakenings, and fragmented rest. What the science says.
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.
A draft beer in summer feels like relief. But the body keeps count in a different way. Beer activates a precise physiological mechanism that makes you lose more water than you consume. It’s not a myth, it’s hormones. The culprit…
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.
A comprehensive new resource for beer enthusiasts, The Beer Tasting Practical Guide: How to Truly Appreciate Any Beer in the World, is now available for readers and listeners worldwide.
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.
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.
The idea that beer cleans the kidneys is a myth rooted in many cultures, especially in countries with a brewing tradition.
The cold chain essentially means that the product being distributed is kept refrigerated at a constant temperature at all times, including during transportation.
