Research conducted in collaboration with Upland Brewing Co., a craft brewery in Bloomington, Ind.

Researchers report that they are close to synthesizing the healthful hops compounds in the lab

Findings have now clarified the origins of the major lineages of the hybrid yeasts

Carlos Alvarez, founder and owner of The Gambrinus Company of San Antonio, Texas, announced a $1 million gift to the brewing science program at UC Davis.

Researchers at the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University have collaborated with scientists from Dijon, France to try to solve the problem of bad tasting beer.

Have a thirst for crafting the perfect beer? University of the Sciences is ready to turn a passion for brewing into an exciting, highly rewarding career through the mid-Atlantic region’s first Brewing Science Certificate. 

Some breweries have taken to resurrecting the flavors of ages past. Adventurous beer makers are extrapolating recipes from clues that archeologists have uncovered from old and even ancient brews found at historical sites.

The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought.

Beer yeasts produce chemicals that mimic the aroma of fruits in order to attract flies that can transport the yeast cells to new niches, report scientists from VIB, KU Leuven and NERF in the reputed journal Cell Reports. Interestingly, these volatile compounds are also essential for the flavor of beverages such as beer and wine.

It’s an unlikely beer-drinking toast: “Here’s to L-T-P-One!” Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell University food science research, is just the right amount and kind of barley lipid transfer protein No. 1, aka LTP1.