Leeuwenhoek discovered that yeast consist of globules floating in a fluid, but he thought they were merely the starchy particles of the grain from which the wort (liquid obtained from the brewing ...

This engineered genome will help experts tailor organisms to fit the needs of their ever-changing environments.

(No yeasts were completely pure until 1883, said Mathias Hutzler, a microbiologist and colleague of Zarnkow’s who studies brewing yeast history.) By the end of the Middle Ages, a mysterious ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

The current yield from yeast is 0.0012 percent w/w, that is lower than the 0.0032 percent w/w yield from the tree. However, a soapbark tree needs 30 to 50 years to produce QS-21, whereas the yeast ...

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 ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers have ...

Sporting aromatics reminiscent of winter spices and toasted chestnuts and walnuts, Prost Winter Lager is a balanced and ...