Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...

The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That's a huge advantage, according to NTNU Ph.D. candidate Christian Schulz. Wintertime, Christmas and beer ...

To validate the approach, the researchers tracked an industrial beer fermentation process using the lager yeast Saccharomyces pastorianus, sampling a single production batch over an eight-day period.

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 ...

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 ...

Newswise — Beer fermentation relies on yeast cells remaining suspended as they convert sugars into ethanol and flavor compounds. However, in Premature yeast flocculation (PYF), yeast aggregates and ...

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 beverages ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

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 ...

Recent years have brought an abundance of non-alcoholic beer choices to drinkers looking for great taste without a buzz (As someone who likes having NA options, this writer is especially grateful for ...

When I first turned 21 and could finally enjoy drinking alcohol in bars, I often found myself ordering mixed drinks, particularly any drink that could drown out the taste of the alcohol. With ...

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.