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.
Nigerian students are consuming alcohol in alarming quantities, and for psychological reasons. What can be done?
To continue to sustain or grow populations — and economies — more is going to have to be done with the same amount of water, or even less.
Remove the alcohol and calories, and it turns out beer is a drink that has many qualities found in health drinks.
Beer was extremely popular in ancient Mesopotamia. Sipped through straws, it differed from today’s beer and was enjoyed by people from all walks of life.
The traditional English pub where customers stand at the bar to be served is actually a fairly modern addition.
A consistent, predictable and friendly policy environment can attract private sector investments in agriculture to drive transformation.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Sales of alcohol have reported jumped by around a quarter as people bulk buy wine, beers and spirits. That could lead to a range of short-term and long-term problems.
At what point does good-natured inebriation become criminally-tinged intoxication?
A new history book shows how entanglements of race, gender, class and sexuality in South Africa flow from the moral contradictions of the settler colonial state.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
In the UK today, the term ‘craft beer’ has so many associations that there’s a danger it may end up meaning nothing at all.
Beers with sexist names and labels were banned from the Great British Beer Festival this summer.
Does beer help a new mother’s milk come in? Does ‘pumping and dumping’ allow you to drink and breast-feed? A doctor sorts the evidence from the myth.
The practices and values of craftsmanship correspond well with the requirements for a sustainable economy. But they’re threatened by industry.