New flavors of lager could be brewed using wild yeast from one of the world's most remote regions, according to a study. New strains of yeast for brewing - created by hybridizing wild strains of yeast ...
Crack the vast menu at any self-respecting beer bar, and you're bound to run into a scientific name among the descriptions: Brettanomyces, affectionately known as Brett. I've heard American brewers ...
Bugs and beer: most of us probably don't see a connection beyond shooing flies away from our pint glasses. But for a group of N.C. State University scientists, bugs may hold the secret to making new, ...
For many casual beer drinkers used to choosing between bar staples of lager, IPA and stout, the idea of a funky sour ale fermented with wild yeast or a sweet chocolate-cherry-forward Belgian dubbel ...
NC State graduate students Brandon Jones, left, and Claire Svendsen taste beer and talk about the day's brewing process while making a batch of beer. John Sheppard, not seen, with the NC State ...
In 2007, Allagash Brewing Co. in Portland, Maine, began using a centuries-old method of fermentation that uses wind-born wild yeast. Master brewer Jason Perkins explains how it’s done. Photo/Video: ...
In the beech woodlands of Northwestern Patagonia, researchers identified the long-enigmatic wild yeast species that contributed to the domesticated hybrid yeast used to brew lager beers since the 15th ...
Scientists in Belgium—that celebrated bastion of ancient beer culture—are harnessing genetic breakthroughs and machine learning to reimagine how great booze gets built. Here’s how their revelations in ...
A new fad brewing comes from ancient experiments in Africa around 4,000 B.C. Ancestral beer is a new unpasteurized alcohol from once upon a time when Egyptians transformed malt and yeast into humanity ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results