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
—Heineken beer barge beats CO2 “” Heineken has teamed up with sustainable fuel firm GoodFuels and shipping company Nedcargo to move beer for export on a canal barge from the Heineken brewery in Zoeterwoude, the Netherlands, to deep-sea terminals at the port of Rotterdam. GoodFuels supplied marine fuel that contained 30% low-carbon biofuels made from forestry waste.
by Melody M. Bomgardner | June 19, 2017
Russell’s invention uses a nozzle to deliver a pressurized carbonated liquid—henceforth, beer—into cups with resealable holes at their bases. The hole contains a nonreturn valve allowing beer to flow in, but not out. This removes the element of human error from beer pouring, says Kyle Johnson, director of sales and marketing for GrinOn Industries.
by Matt Davenport | April 13, 2015
—'Beer' “” I enjoyed the "what's that stuff?" on beer (C&EN, April 3, page 39). For those readers who would like to further tap into the art and science of brewing, I heartily recommend the book "Beer" (2nd edition) by Charles Bamforth. It is an interesting and informative presentation of the history, sociology, and, especially, the science of brewing. Addison Ault Mount Vernon, Iowa /articles/84/i31/Beer.html 20060731 84 31 /magazine/84/8431.html 'Beer' letters environment 'Beer' Chemical & Engineering News 'Beer' 'Beer'
July 31, 2006
—Keeping Beer Bearable, More On Chemistry Kits, Tobacco Fun “” I raise my glass high and toast the scientists at the Technical University of Munich who have pointed the way to keeping beer tasting fresher longer. Unlike wine, which often improves with age, beer deteriorates when it sits around in storage for as little as six months.
by Marc S. Reisch | May 23, 2011
—Good Beer Is All In The Fold “Partially-folded protein from barley steadies brew’s tiny bubbles” A partially folded protein from barley just might hold the secret to a great mug of beer, a new study shows. To connoisseurs, the head of foam on a beer may be as important as its taste. A lipid-transfer protein from barley helps stabilize the liquid-gas interfaces in beer foam, but it cannot do so until after the brewing process, when it undergoes structural changes that haven’t been fully characterized.
by Carmen Drahl | December 14, 2009
BUSINESS BUSINESS November 27, 2000 Volume 78, Number 48 CENEAR 78 48 p. 12 ISSN 0009-2347 Beer: The future for PET? One area in which polyethylene terephthalate (PET) could see a surge in demand is the beer bottle market. "Beer is the Holy Grail," says PET consultant Edgar F. Acosta with DeWitt & Co., a market research company headquartered in Houston.
November 27, 2000
On loan from NIST, Beers's major responsibilities included advising Marburger and others in the Executive Office on "the impacts of science and technology on domestic and international affairs," she explains. Beers recalls encountering a "huge learning curve" when she walked through the doors of OSTP.
by Rochelle F. H. Bohaty | February 02, 2009
—Carbon capture for craft beer, and liquor from whey “” Catching carbon from craft beer bubbles If you tour a craft beer brewery, you’ll often see a long hose leading from the top of a fermentation tank down into a bucket of frothy, bubbling water. The water prevents air from flowing back into the tank, which could spoil the batch.
by Craig A. Bettenhausen | May 16, 2020