Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation ...

The four main ingredients in most modern beer recipes are water, a starch such as barley (usually malted), hops and yeast. And each ingredient has a very specific role in the brewing process. Any home ...

Validation and predictive capabilities To validate the approach, the researchers tracked an industrial beer fermentation process using the lager yeast Saccharomyces pastorianus, sampling a single ...

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 ...

From the first barley drinks fermented in the Fertile Crescent thousands of years ago to the remarkable array of styles brewed today, beer has retained its status as one of the most popular beverages ...

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.

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 ...

The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...