Is it possible to use the same process technology for beer in the production of plant-based milk alternatives? The answer, in a word, is yes. This is because the brewhouse can be used not only for ...

On the surface, the path of beer is straightforward. You grab a six-pack, drink it, and move on. What goes on out of the shelf is seldom thought of by a drinker. Within a brewery, however, the tale ...

Could the beer industry be looking to outer space for its financial future? That’s the question some might be asking in light of a recent study from the University of Florida that examined the ...

A new study from the University of Florida explores the effects of a microgravity environment on the beer-production process Could the beer industry be looking to outer space for its financial future?

Following the debut of its ABB Ability BeerMaker intelligent process automation control system for the hot block phase, ABB has now introduced a technology solution tailored for the cold block stage ...

WHAT’S BREWING — Research on yeasts for nonalcoholic beer by Andew Maust, left, food science graduate student, and Scott Lafontaine, assistant professor of food chemistry, will help brewers develop ...

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately.

A startup supported by FAPESP is developing a solution to detect beer spoilage microorganisms, which affect flavor and aroma, both in the brewery and at the point of sale With the aid of molecular ...

Modern beer production is a US$117 billion business in the United States, with brewers producing over 170 million barrels of beer per year. The brewing process is time- and energy-intensive, and each ...