The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

On the surface, the path of beer is straightforward. You grab a six-pack, drink it,... The post Beer Production By-Products: What Happens To All That Liquid Waste? appeared first on My BeerBuzz.

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 ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

A recently published study by University of Florida researchers provides insight into how beer yeast might behave when fermented in outer space. While the concept may initially sound trivial, it has ...

Could the beer industry be looking to outer space for its financial future? That’s the question some might be asking in light of a recent study from the University of Florida that examined the ...

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.