As the craft beer industry grows, so too do the dedicated communities that form around it – an expert explains.
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Articles on Beer
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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.
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.
Top contributors
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Professor of Entrepreneurship and Regional Economic Development, Northumbria University, Newcastle
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Professor of History, University of Warwick
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Assistant Professor of Management, University of Cincinnati
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Associate Professor of Hospitality Management, Colorado State University
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Professor of Health Law, Policy & Management, Boston University
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Professor of Medicine, Monash University
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Associate Professor in International Business & Strategic Management, The University of Melbourne
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Senior lecturer in Pharmacology, University of Adelaide
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Senior Lecturer, Department of Banking and Finance, Monash University
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Lecturer, UNSW Sydney
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Research fellow, Curtin University
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Cameron Webb is a Friend of The Conversation.
Clinical Associate Professor and Principal Hospital Scientist, University of Sydney
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Fellow at LICOS Centre for Institutions and Economic Performance, KU Leuven
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Professor and Deputy Director at National Drug and Alcohol Research Centre, UNSW Sydney
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Research fellow in health economics, Griffith University
