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Articles on Beer

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Manufacturers inject carbon dioxide into beverages to make them fizzy. Jenny Dettrick/Moment via Getty Images

The bubbly chemistry behind carbonated beverages

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.
Researchers are working to tease apart how various alcohol types contribute to weight gain and disease risk. pixhook/E+ via Getty Images

Beer and spirits have more detrimental effects on the waistline and on cardiovascular disease risk than red or white wine

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.
For years, the market was inundated with heavy IPAs. Now drinkers are starting to push back. Bruce Milton Miller/Fairfax Media via Getty Images

For some craft beer drinkers, less can mean more

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.
New research estimates that underage drinkers consume $2.2 billion of Anheuser-Busch InBev drinks – like Budweiser – per year. AP Photo/Reed Saxon

Alcohol companies make $17.5 billion a year off of underage drinking, while prevention efforts are starved for cash

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.

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