Bitterness is an acquired taste, clearly evident when we see someone discovering the world of craft beer, but there is a good evolutionary reason for it: bitterness is a signal to consider in potentially poisonous compounds.
However, as we delve into the engineering and science behind beer production, we discover a fascinating relationship between π and beer, especially relevant today, March 14, when we celebrate Pi Day.
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.
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.
Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) brewed annually in Brussels since 1909, although the current name was only first used in 1986.
In simple words, beer is an alcoholic beverage made from starches obtained from cereals and other grains, flavored and aromatized with hops, which are then fermented in water with yeasts of the genus Saccharomyces.
The difference between Session, Seasonal and Saison beers is a common source of confusion among beer enthusiasts and professionals alike — an understandable doubt we’ll try to clear up right here.
Excessive alcohol consumption is unfortunately a deeply rooted practice in many cultures around the world, making its impact on human health a topic of constant research and concern.
Saint Arnold is recognized for “the miracle of the beer,” which is why both the Catholic Church and the Orthodox Church consider him the Patron Saint of this beloved drink.
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.
Marijuana and hops are genetically “cousins,” as both are members of the Cannabaceae family, sharing more similarities than we commonly believe.
Whether you are a beer lover or a fan of Peruvian food, the following 10 pairing proposals will help you create a journey of flavors, ranging from ceviche to lomo saltado, that you will never forget.
