The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That's a huge advantage, according to NTNU Ph.D. candidate Christian Schulz. Wintertime, Christmas and beer ...

Monitoring beer fermentation at the single-cell level with a novel Raman method by LI Yali, Chinese Academy of Sciences edited by Stephanie Baum, reviewed by Robert Egan Editors' notes The GIST ...

In Michigan’s remote Keweenaw Peninsula, Emily Geiger observes a science lab table full of beer-fermenting starter yeast. But this is no ordinary beer yeast—the culture was gathered from the shores of ...

Newswise — Beer fermentation relies on yeast cells remaining suspended as they convert sugars into ethanol and flavor compounds. However, in Premature yeast flocculation (PYF), yeast aggregates and ...

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 ...

The white foam that forms on top of a glass of beer is more than just a visual treat. For experts, it serves as a benchmark for how well the beer was fermented. For consumers, it is regarded as a ...

The art of brewing beer is as old as civilization itself. Many people enjoy brewing their own beer at home. Numerous steps must be taken before you can take a swig, but fermentation is one of the most ...

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 ...

In this phase, the yeast are doing all the work of turning your wort into beer. The yeast consume sugars in the wort, creating alcohol and CO2 in the process. The bubbling in the airlock is caused by ...

If sugar suppresses microorganisms, why does bread rise and alcohol get made?— Thinking about the science of sugar and ...

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 ...