Knowing a little bit of chemistry can help a lot when your mouth is on fire.
Adding water to the mash vat as part of the brewing process: from left to right, Adrian Warrell (historic brewer), Charlie Taverner (postdoctoral researcher) and Marc Meltonville (head brewer) and Jamie Comer from Storylab at Anglia Ruskin University.
Susan Flavin
It’s time to revisit the evidence for the health benefits of moderate drinking, and separate fact from wishful thinking. Can we confidently say, ‘Cheers to good health?’
Brewers today are delivering nonalcoholic beers that are a far cry from the sweet, watery options of the past.
Pramote Polyamate/Moment via Getty Images
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
Is ‘drinkflation’ a thing?
Cast Of Thousands/Shutterstock
Removing alcohol from wine and beer can be an expensive undertaking. But the craft industry is applying some smart low-tech options – with great results!
Selection of BrewDog products at the Edinburgh October Elite Event.
Yelp
Scotland’s BrewDog had long championed its social and environmental values, then came accusations of a “bullying culture”. What can we learn from their case?
Researchers are working to tease apart how various alcohol types contribute to weight gain and disease risk.
pixhook/E+ via Getty Images
Research has been inconclusive on the degree to which drinking alcohol leads to the growth of harmful fat. But a new study suggests that beer and spirits are far bigger culprits than wine.
Newly-bottled beers at the Inbev factory in Nigeria.
Stefan Heunis/AFP/Getty
Thanks to shifting tastes and improvements to the brewing process, more craft brewers are offering low-alcohol and nonalcoholic options – and are going toe to toe with America’s beer giants.