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 ...

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 ...

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 ...

From the first barley drinks fermented in the Fertile Crescent thousands of years ago to the remarkable array of styles brewed today, beer has retained its status as one of the most popular beverages ...

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 ...

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 ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

Recent years have brought an abundance of non-alcoholic beer choices to drinkers looking for great taste without a buzz (As someone who likes having NA options, this writer is especially grateful for ...

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 ...