433 Results for "beer"

Reviving the Holy Land’s ancient snacks and libations

Brewing beer Jesus might have drunk Should Solowey ever revive the ancient Judean date, the folks at Jerusalem’s Herzl Brewery may have the perfect beverage pairing—at least in terms of era. The Israeli newspaper Haaretz reports that Herzl recently brewed beer from a strain of heritage wheat that Tel Aviv University geneticists believe dates back about 2,000 years.

by Bethany Halford | May 30, 2016

Sponsored content: Colloidal silica puts a new spin on old inventions

A clear solution The history of beer far predates the earliest use of investment casting, with the recent discovery of what archaeologists believe to be a 13,000-year-old brewery in Israel. As with the lost-wax process, the fundamentals of fermentation and beer production have remained fairly consistent over the millennia, although brewers have devised sophisticated strategies to improve the quality of their product—including the use of colloidal silica.

by Michael Eisenstein | September 30, 2019

Alluring Yeast, Gastropod Genomics

Scientists have since learned that yeasts produce chemicals called acetate esters—the same compounds that bestow fruity bouquets to beer and wine—that Drosophila melanogaster goes gaga for. Researchers have even identified the yeast genes that dictate the synthesis of these molecules. “The one question that remained was why yeast wanted to make aroma compounds in the first place,” says Verstrepen.

by Matt Davenport | November 10, 2014

Celebrating eccentric chemistry graduation traditions

Plunkett is an amateur brewmaster, and he makes a batch of beer to honor each freshly minted graduate. He and his student each get a bottle with a custom label featuring their picture together and the date. But don’t worry: The remaining beer doesn’t go to waste. “The rest is for a departmental kegger/graduation party,” he says.

by Andrea Widener | June 03, 2018

GENIE IN THE BOTTLE

And PET still has the potential to return to huge growth if its luck changes in markets that have so far been elusive--notably beer, which has been called the Holy Grail of PET for nearly a decade. Kevin M. Fogarty, president of polymers and resins at Invista--the name for the combined entity of Invista and the former KoSa polyester business following Koch's purchase of Invista from DuPont--says the beer bottle market is so large that every 1% of penetration by PET translates into a 1% increase in operating rates at PET plants. Producers debate why plastic beer bottles aren't common. Dewsbury suggests it's marketing strategy. Consumers, he says, rejected brewers' efforts to market long-neck PET beer bottles. Beer in PET did find a niche in sporting venues, he notes, but in few other places in the U.S. Dewsbury says larger 22- and 40-oz beer bottles, where aesthetics aren't as important, would have been a more worthwhile target. "Beer companies might have had more success if they had gone after convenience store packaging," he says. Invista's Fogarty thinks technology is the reason PET hasn't caught on in beer yet. PET, by itself, doesn't provide enough of an oxygen barrier to be an effective beer container. As a result, PET beer bottles need additional barrier layers of nylon, plasma-applied coatings, or polyethylene naphthalate that raise production costs.

by ALEXANDER H. TULLO, C&EN NORTHEAST NEWS BUREAU | June 21, 2004

Chemistry in Pictures: Raise a glass to fluorescence