The fungus appears to feed on the airborne alcohol vapours produced during whiskey maturation....

The academic is accused of dreaming up the prize he went on to win and has been suspended from his university.

Yeast is a microbiology journal for research in the rapidly moving field of yeast biology. We publish the most significant developments in unicellular fungi.

Non-alcoholic sales have more than doubled in recent years, even though Germany's wider beer market has slumped.

Alkoholfreies Bier gilt als isotonischer Sportlerdrink. Doch Fachleute warnen vor ungesunden Folgen – zumindest bei manchen Sorten. Worauf Sie achten sollten.

In this review, Jose Paulo Sampaio and Ana Pontes discuss the domestication of yeasts for food and beverage fermentations, with a particular focus on the Saccharomyces genus.

Dry hopping of beer can result in unintended refermentation, also known as hop creep, because of intrinsic hop diastatic activity. The objective of the work described herein was to determine the enzymatic activity across 16 different hop cultivars grown in Germany in crop years 2019, 2020, and 2021. Optimized enzyme kit protocols were used to quantitate hop α-, β-amylase, amyloglucosidase, and limit dextrinase activities, while a recently published method measured hop diastatic activity. Clear varietal distinctions exist, and hops of harvests 2019, 2020, and 2021 were subsequently classified into three groups depending on their enzymatic activity. With respect to different harvest years, the results imply an annual influence on the amylolytic activity of hops in principle, but more monitoring is needed. Processing methods such as pelletization and storage under different conditions showed a minimal impact on enzymatic activity. Based on further sampling from hops of the harvest 2022, it was observed that differences among hop fractions are pronounced, with the vegetative material and strig exhibiting higher enzymatic activity compared to the lupulin fraction.

BROOKLYN, N.Y. - May 19, 2025 - The Michael James Jackson Foundation for Brewing & Distilling (Th...

Strains of Saccharomyces cerevisiae were isolated from a traditionally produced Andean maize-based chicha from Ecuador and characterised with respect …

Bierbrauen ist Wissenschaft und in Berlin kann man sie studieren. Besonders bei der Hefe offenbart sich eine ungeahnte Komplexität, die auch die Forschung in der Stadt beschäftigt.

Researchers and administrators are exploring ways to restructure a rigid hierarchy that can breed power abuses.

Footage of apes consuming fermented breadfruit leads researchers to ask if it may shed light on origins of human feasting

Though scientist was not thought to be a great drinker, he may have used beer as an ingredient in the homemade ink in which he wrote his greatest work

Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cystei…

Scientists and industry are finding unusual new uses for brewers' spent grain – the beer industry's largest waste product.

Dr Nerve Zhou, Botswana, and Prof Brian Gibson, TU Berlin, are working with other researchers to track down the global population of diastatically active yeasts.

With a fresh fizz and hoppy scent, a cold beer touches all of our senses. But as our climate changes, the flavour profile of one of the world's most popular drinks might too.