Uncovered in 2015 during the reconstruction of an old brewery, the three lager beers apparently were produced during the World War I era and stored in a large cold cellar at the brewery where they remained to gather dust

This recent Reactions video from the American Chemical Society shares how to deal with excessive foam in beer

Because of its alcohol content and the high temperatures required to make beer, most consumers might assume that contamination by biologically derived compounds is not an issue. But mycotoxins can survive the brewing process and end up in the final product. 

Making lager beer possible is a biological oddity

Activation of D2 neurons could discourage alcoholics from wanting another drink

Rutgers’ study offers key analytical service to commercial growers

Researchers used an enriched hop extract to test its effects on estrogen metabolism, one of the processes in the development of breast cancer

Chemistry Life Hacks is back with new tips that can change your life, or at least the temperature of your beer

This webinar will provide common uses of the UV-Vis spectrophotometer in brewing applications and how it’s uniquely suited to helping the QA process in a small- to mid-sized craft brewery

"This is the first time we've seen one compound with the potential to address so many health problems."