The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.
With sea levels and storm surges rising, coastal breweries are going to see a lot more flooding. We mapped storm surge scenarios and low-lying breweries for several US cities.
Big, heavy, awkward glass objects and hard surfaces do not play well together. Fortunately for clumsy homebrewers, Ross Browne and Gavin Quigley of Next Level Brewing have developed the Carboy Bumper.
While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.
As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
Known for its eclectic dining, music, and arts scene, Athens, Ga., gained its third brewery in May 2015 when Brian Roth opened The Southern Brewing Company to brew beer that “tastes like Athens.”
Beer drinkers at Worthy Brewing can gaze into the cosmos while sipping on an IPA at the Bend, Ore., brewery’s new “Hopservatory,” featuring a 16-inch RCOS-based Ritchey-Chrétien telescope.
As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?
Rapid growth and continued innovation in the beer industry have made it a professional pipeline for women in STEM careers, from researching yeast genomes to studying the science of taste.
Scientists publish family tree of brewers’ yeast; Nebraska banishes homebrew from beer festivals; London borough gives pubs legal protection; and Maryland breweries collaborate on beer benefiting flood victims.
To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.
Curious how Saccharomyces pastorianus (lager yeast) came into being, microbiologist Duccio Cavalieri and entomologist Stefano Turrillazzi had a hunch that the fungi were getting some matchmaking help from wasps.
Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.
If you drink a beer, and your friends aren’t instantly notified about it, did it really happen? How is technology changing the beer drinking experience for so many enthusiasts, and why are they frantically sharing their experiences anyway?
What’s wrong with unfiltered beer? Nothing, traditionally speaking. Grains like oats and wheat, which brewers have used for hundreds of years, are known for rendering cloudy beer. But when it’s a hazy American IPA, people start arguing.
Beer has long been associated as a gout trigger due to its relatively high levels of purine, an organic compound that, among other functions, helps form the base of human DNA. Beer gets the bulk of its purine content from brewer’s yeast, which has about three times the purines as baker’s yeast.
Common ale yeast actually possesses resistant cell walls that makes it difficult to digest. New research now suggests that the principal reason our bodies are able to derive nutrients from yeast is with help from friendly bacteria that resides almost exclusively in our gut.
In 2007, when BeerAdvocate became the country’s first monthly beer magazine, the combined output of 1,406 craft breweries represented less than four percent of the total market in the US.
No beer school program, no matter how rigorous, should be considered complete, in and of itself. One course, certificate or degree does not an expert make. They are but a starting point.
Don’t let the names confuse you. Aroma compounds are being engineered into your beers, so think about them the next time you smell a hop bomb. Does your nose detect anything besides that hop character?
Drying hops is like curing a fine cut of meat. The softer you kiln, at lower temperatures for longer times, the more flavorful and aromatic the final batch will be.
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