Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation ...

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 ...

'Process ramanomics' for fermentation monitoring Now, a new study demonstrates that rapid, label-free readings from individual yeast cells can be translated into many of these same key process metrics ...

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 ...

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 ...

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.

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

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 ...

Validation and predictive capabilities To validate the approach, the researchers tracked an industrial beer fermentation process using the lager yeast Saccharomyces pastorianus, sampling a single ...