Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.
By 2050, the chemicals which make craft beers ‘hoppy’ could decrease by a third.
Will you be happy to pay different prices at different times?
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
The cost of living crisis may have affected pricing for beer brands, helping brewers save money but it could also be good for people’s health.
If your beer has no foam you could end up with terrible bloat.
And you thought you were just going out for a beer.
What’s the difference between gluten-free and gluten-reduced? And why does the country of production make a difference?
Little-known documents and scientific detective work helped pinpoint the origin of lager.
Beer does more social damage than wine, suggesting it’s right to tax it more highly. But cask wine seems to be significantly undertaxed.
As the craft beer industry grows, so too do the dedicated communities that form around it – an expert explains.
Removing alcohol from wine and beer can be an expensive undertaking. But the craft industry is applying some smart low-tech options – with great results!
Scotland’s BrewDog had long championed its social and environmental values, then came accusations of a “bullying culture”. What can we learn from their case?
Research has been inconclusive on the degree to which drinking alcohol leads to the growth of harmful fat. But a new study suggests that beer and spirits are far bigger culprits than wine.
Young Nigerians are culturally encouraged to overdrink. How can they be protected?
Thanks to shifting tastes and improvements to the brewing process, more craft brewers are offering low-alcohol and nonalcoholic options – and are going toe to toe with America’s beer giants.
Today’s non-alcoholic drinks are perfectly at home in the wine bar or on the cocktail shelf.
In the US, underage drinking accounts for a whopping US$17.5 billion worth of alcohol yearly. New research shows which companies take in most of this money and how little is spent on prevention.
Tolerance happens when the brain adapts to the effects of alcohol – eventually causing us to need more to achieve the same effects.
Today, beer is marketed to men and the industry is run by men. It wasn’t always that way.