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 ...

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 ...

On the surface, the path of beer is straightforward. You grab a six-pack, drink it,... The post Beer Production By-Products: What Happens To All That Liquid Waste? appeared first on My BeerBuzz.

Beer and Kevin Bacon? Even better. Six local breweries are teaming with sixdegrees.org, the charitable organization started by Kevin Bacon, to launch Six Degrees of Fermentation, a special brew paying ...