The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That's a huge advantage, according to NTNU Ph.D. candidate Christian Schulz. Wintertime, Christmas and beer ...

Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation ...

Validation and predictive capabilities To validate the approach, the researchers tracked an industrial beer fermentation process using the lager yeast Saccharomyces pastorianus, sampling a single ...

The four main ingredients in most modern beer recipes are water, a starch such as barley (usually malted), hops and yeast. And each ingredient has a very specific role in the brewing process. Any home ...

When we think of carbonated drinks, many of us think of soda or sparkling water. But beer fizzes, does that mean it's also ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

The white foam that forms on top of a glass of beer is more than just a visual treat. For experts, it serves as a benchmark for how well the beer was fermented. For consumers, it is regarded as a ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

Brewing beer at home can produce a range of smells, from pumpkin to butterscotch to rotten egg. Fortunately, a rotten egg ...

WHAT’S BREWING — Research on yeasts for nonalcoholic beer by Andew Maust, left, food science graduate student, and Scott Lafontaine, assistant professor of food chemistry, will help brewers develop ...