—New lives for old beers “” Reverse engi-beer-ing Pete Jones, a beer historian with the Lost Lagers consultancy, wasn’t on the lookout for a beer to recreate when he stumbled across the lab report that would become Washington, D.C.–based Right Proper Brewing Company’s Senate Beer. He was examining Korean War–era documents related to the Defense Production Act when he found documents that Christian Heurich Brewing Company, also in Washington, D.C., created to argue for a greater allocation of tin for their beer cans.
by Arminda Downey-Mavromatis | August 29, 2020
These flavor-saving techniques are especially important for any alcohol-free beer that wants to sport the Reinheitsgebot seal. The German beer purity law, which celebrates its 500th anniversary this year, limits the ingredients of beer to water, yeast, malt, and hops. This means the brewery can’t add flavor ingredients to the beer to replace any lost in the dealcoholization process. Begone, butterscotch beer Of course, sometimes brewers want to lose flavors naturally found in beer. DuPont recently reported an enzyme that can degrade diacetyl in beer. The molecule gives lager beers an unwanted butter or butterscotch flavor. Diacetyl is made by yeast as a by-product during fermentation as the microbe produces the amino acid valine.
by Sarah Everts | March 14, 2016
—Beer Retrieved From 170-Year-Old Shipwreck Tastes “Goaty” “Scientists analyze 1840s-era bottles recovered from beneath the Baltic Sea” Early-19th-century beer has “vinegary, goaty, and soured milk flavors,” at least after aging at the bottom of the Baltic Sea for about 170 years, according to a new study (J.
by Jyllian Kemsley | February 23, 2015
—Beer yeast adapted to life with humans “The domesticated fermentative microorganism has evolved ways to reduce off-flavors and capitalize on a brew tank’s cozy, nutrient-rich environment” Long before scientists discovered the existence of microorganisms, humans domesticated yeast, coaxing the organism to make palatable beer in exchange for a reliable supply of food and a stable existence.
by Sarah Everts | September 12, 2016
—Altana Ups Beer Sealants In China “” Actega, a unit of Germany’s Altana, will build a second production line for polyvinyl chloride-free beer bottle closure sealants at its site in Foshan, China. The firm will supply the material to the beer giant Anheuser-Busch InBev, which in China sells both international brands such as Budweiser and local brands including Jinling and Sedrin.
by Jean-François Tremblay | February 15, 2016
—What’s gluten-reduced beer, and can celiac patients drink it? “An enzyme used widely to clear up beer haze chops up gluten as well” Beers have started to appear in liquor stores worldwide with new labels advertising “gluten-free” and “gluten-reduced.” But this niche isn’t just a callow bow to foodie trends.
by Craig Bettenhausen | May 30, 2016
—Beer: Ancient, Space, Fried … And Troublesome “” As National Chemistry Week kicks off, what better topic to whet the scientific appetite than the Sci-Mix beverage of choice? BEER CONSUMPTION, of course, goes back several millennia. It turns out, however, that the beer brewed in ancient Nubia around A.D. 450 had a little extra kick.
by Jyllian Kemsley | October 18, 2010
—Caffeinated Beer, Manure-Preserving Sauerkraut “” It may not be known as a culinary Mecca, but Germany considers its sausage, sauerkraut, and beer as sacrosanct. Which is why recent experiments on the country’s holy food and drink sound a tad irreverent. Our story begins on the Weihenstephan campus of Munich’s Technical University in deep Bavaria, not far from a monastic brewery that dates back to A.D. 1040.
by Sarah Everts | December 17, 2012
—Helium Beer, From Prank To Tank “” Squeaky-voiced brewers have released videos over the years promoting limited-edition beers pressurized with helium instead of carbon dioxide. The videos post on or around April 1; April Fools’ Day pranks, one and all. A quick Internet search yields several pages explaining how helium beer is impossible because of the low solubility of helium in water.
by Craig Bettenhausen | November 02, 2015
Beer, of course, is not just for Britons. People throughout the world have been producing and enjoying beer for thousands of years. The Egyptians brewed beer some 5,000 years ago, according to Graham G. Stewart, director of the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh, Scotland.
by Michael Freemantle | April 03, 2006