All beer articles
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ResearchBrewing better Belgian beer with artificial intelligence
Machine learning tool can predict a beer’s taste and quality and which flavour compounds could improve it
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ResearchBeer byproduct used as a binder in paintings during the Danish Golden Age
Scientists identify proteins from cereal species using mass spectrometry
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchBeer engineered in pursuit of hoppiness
Crispr-augmented brewer’s yeast produces flavour molecules, enabling hoppy beer without adding extra hops
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NewsExplainer: non-alcoholic beer and wine
For Dry January and beyond, drinkers are thirsty for beers and wines that don’t get you drunk
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FeatureBeer: Music to your taste buds
Andy Extance goes on tour in the UK and Belgium and compares the science behind the different processes used by craft and mass brewers
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News
Former Carlsberg chemist to join ERC as new vice president
Organic chemist Klaus Bock will replace Sierd Cloetingh as one of the pan-European funder’s vice presidents
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PodcastChemistry World podcast – May 2015
We find out how nanotoxicology could be holding back development, and ask if ‘patent or perish’ should be the new academic adage
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ResearchShipwrecked beer from 1840s lives again
170-year-old beer recreated with help from chemists
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CareersChemistry by the tun
Emma Davies talks to the chemists using their science skills to set up stills and brew up beverages
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PodcastIsoamyl acetate
It makes a sweet banana-flavoured treat, but can ruin home brewed beer; Jenna Bilbrey introduces isoamyl acetate
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NewsA pint a day
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.