There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

FAYETTEVILLE, Ark. — Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn’t belong in beer. Now they’ve got the research to upend that ancient bit of brewing snobbery ...

Rice represents the essential raw material in sake brewing, with its intrinsic qualities and processing methods critically influencing the beverage’s final flavour profile and aroma. The traditional ...

Rice beer as a beverage has not only made its way to Delhi cafes, but is also a popular drink. But is it a health drink? Read on to know what a gastroenterologist has to say.

Kim Kyung-seop recalls going to cheap bars after class with his friends, where they binged on as much makgeolli as possible. “You know the saying, ‘alcohol consumes men?’ It was like that.” Makgeolli, ...

A collaborative study has uncovered evidence of rice beer dating back approximately 10,000 years at the Shangshan site in Zhejiang Province, China, providing new insights into the origins of alcoholic ...

"There is increasing consumer demand for low- or non-alcoholic beers..." Where is this demand? Who is demanding this? Is this market-speak or some ABA-sponsored representation to drive "demand"? I'm ...