No hops, no beer: heat and drought are hitting hop fields in Austria and Germany, as well as spring barley for malt. Is a beer shortage looming? Farmers and brewers are testing irrigation and switchin...

ASBC provides Analytical, scientific process control methods to ensure high quality and safety standards, Science-based approaches and solutions to industry-wide issues, Scientific support to evaluate...

The integration of wild yeast in brewing is transforming beer, enabling the creation of nutritionally enhanced drinks through natural fermentation processes.

Every new hop variety must prove itself in both the field and the brewhouse. Learn how breeders are developing stronger, more resilient hops and why brewer adoption is essential to bringing the next g...

Researchers in Japan say they have developed a naturally derived yeast strain capable of producing significantly higher levels of ornithine, an amino acid commonly used in health supplements, in a bid...

Biochemistry professor Paul Rowley is studying "killer" yeasts that could help breweries prevent contamination and costly product losses.

Researchers at Langara College and the University of British Columbia are studying wild yeast collected from across B.C. and the Pacific Northwest to see if it can be used to brew beer with unique fla...

Researchers in Japan say they have developed a naturally derived yeast strain capable of producing significantly higher levels of ornithine, an amino acid commonly used in health supplements, in a bid...

Removing alcohol also removes an important food safety protection.

Minnesota craft breweries are facing growing challenges from climate change as extreme weather makes key brewing grains harder to grow. In response, brewers and farmers are experimenting with resilien...