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 ...

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.

Rosé wines are an increasingly popular drink for many people. Canned rosé began appearing on liquor store shelves a couple of years ago, and it’s gotten a lot of attention since, especially in ...

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 ...

What you are about to watch is beer getting weird. Before California-based brewery Sierra Nevada bottles Bigfoot, its classic barleywine-style ale, the wort goes through a six-day fermentation process ...

Getting your Trinity Audio player ready... For centuries before the advent of modern brewing, early Scandinavian beer-makers coveted their “magic sticks,” special stirring utensils that miraculously ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

Researchers in Belgium have identified an additional inoculation source - the wooden casks or foeders - for producing lambic beers. Traditional lambic beer production takes place through wort ...