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.
In 2013, a 61-year-old man arrived at the emergency room of a Texas hospital with a blood alcohol level of 0.37 g/dL. He claimed he had not been drinking. The medical staff did not believe him, since 0.37 g/dL is equivalent to consuming, in one go, nearly ten standard pints.
Compiled results demonstrate that incorporating fruit not only broadens sensory diversity but also contributes to the development of functional beverages with potentially positive impacts on human health.
Historical records place the origin of kombucha in northeastern China, around 220 BC, where it was prepared as a medicinal drink known as hóngchájūn (red tea fungus, equivalent to black tea in the West).
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.
Discover how Mathilde Schneider defied the laws of her time and, influenced by European feminism, decided to lead a brewery and create the iconic Aventinus, a beer that revolutionized the industry at the beginning of the 20th century.
Cider (from Late Latin sicĕra, ‘intoxicating liquid’) is an alcoholic beverage obtained through the fermentation of apple juice, though in some regions pears are also used (known as perry or ‘poiré’ in French).
Sendechó is a Mexican fermented beverage of pre-Hispanic origin that seeks to be revitalized as an innovative and artisanal alternative within the modern world of low-alcohol beverages with functional properties.
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.
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.
Fermentation is the heart of the beer brewing process: through it, wort made from malted grains is transformed into alcohol and carbon dioxide by yeast. Beer fermentation is generally divided into three stages: primary fermentation, secondary fermentation, and conditioning.
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.
