Articles tagged with Beers
A Brazilian project using supercritical carbon dioxide extraction boosts hop production efficiency and reduces logistics costs, increasing beer quality. The new method extracts aromatic and bioactive compounds with up to 72% α-acids, maintaining the hops' unique flavor.
Recent research published in ACS' Journal of Agricultural and Food Chemistry has made four significant discoveries about beer and wine. The studies explore the haziness and gluten content of beer as well as the astringent taste and potential health impacts of wine.
ETH Zurich researchers discovered that Belgian ales like Tripel and Dubbel have stable foam due to surface viscoelasticity or Marangoni stresses. The study also found that beer foam stability depends on protein content and structure, with LTP1 playing a key role in stabilizing foam.
Researchers found PFAS in 95% of tested beers, with highest levels and most diverse mix near the Cape Fear River Basin in North Carolina. The study highlights the need for water treatment upgrades at brewing facilities as regulations on PFAS exposure change.
Researchers found that using rice malt instead of milled rice in beer brewing can decrease production costs by 2-12%. Malted rice also requires less crop-growing acreage, making it a viable alternative for craft brewers. The study suggests that malting could open up new markets for Arkansas rice and ensure its long-run sustainability.
Researchers evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel opinions. Maltose-negative yeasts offer different benefits, including the ability to produce style-specific, high-quality nonalcoholic beers with desired flavor profiles.
A survey by the Annenberg Public Policy Center found that over half of Americans believe drinking alcohol increases their chances of developing cancer. The Surgeon General's advisory on alcohol and cancer risk also contributed to increased public awareness, with nearly 3 in 10 respondents saying they would be less likely to accept a dr...
Researchers have developed a novel ingredient using sugars derived from field peas to accelerate sour beer production. The experimental beers achieved comparable attributes to commercial Belgian-style sours with significantly shorter brewing times.
Grocery store sales increase when beer is introduced, with households visiting more frequently and increasing expenditures by 8% per month. Beer-purchasing households also tend to spend more on related categories like snacks, cheese, and soda.
A new study analyzing US data from over 27,500 participants reveals that retirees show more signs of depression than working individuals, with binge drinking exacerbating the issue. Moderate drinking appears to have fewer depressive symptoms compared to abstaining completely.
A study found that beer-only drinkers have lower-quality diets and are more likely to be male, younger, smokers, and low income. They also reported the highest total daily caloric intake and lowest level of physical activity compared to other alcohol consumers.
Researchers identified key compounds that distinguish beer from wine aromas, enabling the creation of more flavorful, non-alcoholic substitutes. Stronger fruity aromas made drinks smell more like wine, while scented compounds played a bigger role in beer versus wine-like aroma perception.
Researchers found that Drosophila suzukii prefers hoppy blonde beers and tripels, while Drosophila melanogaster is attracted to brown and amber beers. This discovery could lead to the development of targeted traps for pest control in agriculture.
Providing nonalcoholic beverages significantly reduces alcohol consumption in individuals with moderate to severe drinking problems, as indicated by AUDIT scores ≤7, 8-11, 12-14, and ≥15. However, this approach is not sufficient for those with more severe cases, highlighting the need for a combination of strategies.
A new study by UCL researchers found that 54% of heavier drinkers would make changes to their drinking if calorie labels were introduced. Hazardous drinkers were more likely to choose lower-calorie drinks and consume fewer drinks.
Research published in PLOS Medicine found that reducing the serving size for beer, lager and cider in UK pubs resulted in a 9.7% decrease in daily mean volume of beer sold. The study suggests smaller serving sizes could contribute to reducing alcohol consumption and decreasing the risk of various diseases.
Researchers found that certain proteins called killer toxins produced by brewer's yeast can suppress diastatic strains and prevent spoilage. Adding these killer yeasts at the point of contamination may be a remediation procedure to curb the issue.
A century-old experiment has pinpointed the genes behind barley's adaptability, enabling its continued survival in rapidly changing environments. Researchers identified key genes that enable flowering at optimal times, allowing crops to thrive despite increased temperatures and droughts.
Researchers developed new lager yeasts by hybridizing brewer's yeast with Patagonian wild strains, which resulted in enhanced fermentation capacity and unique aroma profiles. The study provides a way to expand the range of currently available beer styles through wild yeast exploration.
A novel approach for corneal tattooing has been developed using multi-lamellar polychromatic keratopigmentation, offering customized appearance and increased safety. The procedure achieved an average cosmetic improvement rating of 4.2 and patient satisfaction ratings of 9.2 out of 10.
A study by the University of East Anglia found that minimum unit pricing (MUP) in Wales reduced transaction prices and alcohol bought by 20%, with a 15% increase in expenditure per customer. The policy was effective in targeting cheap, high-strength alcohol, with little demand spillover to more expensive products.
The study reveals that the formation of pyramid-shaped structures around water molecules is dominant at low ethanol concentrations, but chain-like structures become more prevalent at higher temperatures. This explains why baijiu has a distinct taste at room temperature, which disappears at higher temperatures.
Researchers from NTU Singapore have created a method to extract over 80% of the available protein in grain leftovers from brewing beer, commonly known as brewers' spent grain. The extracted proteins could be used commercially to enrich human diets and cosmetic products, providing an eco-friendly alternative to conventional ingredients.
A new study suggests rice malt can yield robust fermentations in gluten-free, all-malt beer and styles with high adjunct inclusions. Malted long-grain rice shows the most promise as a competitor to malted barley for sugar content and brewing qualities.
Belgian scientists developed AI models to predict beer ratings and aroma compounds, improving beer quality. The study analyzed hundreds of beers and used machine learning to connect chemical concentrations with appreciation scores.
Researchers found no significant impact on liquor store sales or employment despite concerns from owners. The study also tracked the opening and closing of stores, finding a slight increase in independent liquor stores but no change in grocery store numbers.
A new study found that making draught alcohol-free beer more widely available in pubs and bars can lead to a five per cent reduction in sales of alcoholic drinks, equivalent to 51 pints per week. This change increases the options available to customers without restricting their choice.
A recent study by Flinders University found that parents are conflicted and concerned about zero-alcohol drinks due to their similarity in taste and appearance. The research suggests that providing these drinks to adolescents may normalize alcohol consumption, leading to increased risks of harm.
A study of 123 adults found that providing nonalcoholic beverages significantly lowers alcohol consumption, with no significant gender differences in the rate of decline. Men reduced the quantity consumed per session, while women decreased their drinking frequency.
A study by researchers at the University of Cambridge found that removing the largest individual serving size of wine from menus in 21 English licensed premises decreased total wine sales by 7.6%. Despite this, daily revenue remained unchanged, suggesting an increase in profit margins for smaller glasses of wine.
Researchers discovered an enzyme that can improve the quality and alcohol content of sorghum-based beers. By optimizing brewing parameters, brewers can create wort with higher concentrations of fermentable glucose, resulting in better-tasting drinks.
A randomized controlled trial found that nonalcoholic beverages significantly reduced alcohol consumption in adults, with the reduction persisting after 8 weeks. The study suggests that these beverages may replace alcoholic drinks in consumption.
The American Geriatrics Society released an updated version of the AGS Beers Criteria, providing guidance on potentially harmful medications for older adults. The new criteria aim to reduce unnecessary risks and improve drug therapy outcomes.
Researchers from Brown University and the University of Toulouse found that surfactants make Champagne bubble chains stable. The experiments showed that larger bubbles and surfactants help reduce tensions between liquid and gas, creating a smooth rise. This discovery has implications for understanding bubbly flows in fluid mechanics.
Researchers propose that 'lager yeast' S. pastorianus originated from a contamination event involving S. cerevisiae at the Duke's court brewery in Munich in 1602. The new findings suggest that lagers likely first emerged in Bavaria at least two hundred years earlier than previously thought.
Researchers develop self-propelled 'BeerBots' that ferment sugar faster than traditional yeast cells, reducing fermentation time and making separation of yeast from beer easier. The BeerBots were found to be active for up to three more brewing cycles after the initial fermentation process.
Researchers find that beer flavor compounds change over time, regardless of packaging. Amber ale packaged in bottles showed greater variation during aging than cans, but IPA was more resistant due to its higher polyphenol content.
Researchers at the University of Virginia have identified a promising approach to delay aging by detoxifying glycerol and glyceraldehyde, harmful by-products of fat. By activating an enzyme called AMAR, they found that microscopic worms lived longer and healthier lives, and similar effects were seen in other lab models.
Research by the University of the Basque Country found that gluten-free products often lack essential nutrients like fibre and protein. Gluten-free pasta, for example, is now made from millet instead of rice flour, improving nutrition.
UK breweries adapted to the pandemic crisis by embracing urban locations and innovations, such as free same-day local delivery and tap takeovers. The research highlights the importance of community support and financial assistance in helping breweries survive.
Researchers developed a multiphase solver to predict beer foam features, including patterns, heights, stability, and volume fractions. The study found that foam generation is sensitive to temperature and pressure, with higher temperatures producing more foam.
Scientists have identified the ancient yeast species necessary for lager beer production in Europe, with a previously unknown parent strain found in Ireland. The discovery sheds new light on the history of brewing and suggests that natural populations of the yeast may still remain hidden in European forests.
Researchers found that extracts from hop flowers can inhibit the clumping of amyloid beta proteins, associated with Alzheimer's disease. The Tettnang hop extract showed potent anti-aggregation and antioxidant properties, promoting the body's ability to clear out misfolded proteins.
Researchers have identified a single mutation in the MDS3 gene that improves yeast's tolerance to carbon dioxide pressure, resulting in full-flavored beer. This breakthrough could lead to improved quality beer production worldwide.
A genetically modified yeast strain can alter fermentation to create beers with intense tropical flavors and aromas. The strains increase the amounts of free thiols, which provide aromatic compounds found in hops.
A new Oregon State University study found significant differences in hop aroma profiles between Oregon and Washington-grown hops, affecting beer flavor. The research suggests that regional identity, similar to terroir in wine, can be attributed to specific growing environments.
A study of almost 21,000 people found that moderate drinking is associated with higher iron levels in the brain and poorer cognitive function. Iron accumulation is a potential mechanism for alcohol-related cognitive decline, which can lead to Alzheimer's and Parkinson's diseases.
Young people face higher health risks from alcohol consumption, while older adults without underlying conditions may benefit from small amounts. The study recommends age and region-based guidelines to minimize risks and maximize potential benefits.
A Quebec research team has successfully synthesized carbon quantum dots from brewery waste, offering a biocompatible alternative to traditional materials. The eco-responsible approach uses microbrewery waste as a source material, reducing the need for pure chemicals and toxins.
Youth substance use declined during the COVID-19 pandemic, as teens had limited access to peers and substances due to stay-at-home orders. This reduced risk of substance use is attributed to increased social isolation from peers, which may have a negative impact on mental health.
A pilot study found that drinking either alcoholic or non-alcoholic lager daily increased the diversity of gut microbes in healthy men, potentially reducing chronic disease risk. The researchers suggest that non-alcoholic beer may be a healthier choice due to its lower alcohol content.
A survey of Seattle area college students reveals that four-year college students drink nearly twice as much alcohol as their community college peers, while using marijuana nearly twice as often. The study suggests that perceptions of peer use may play a role in these differences.
The study proposes four types of firms: craft specialists, craft generalists, commercial specialists, and commercial generalists. Craft specialists focus on aesthetic perfection, while commercial firms prioritize profit maximization. The article highlights the intersection of these goals in various industries, including coffee.
A new study found that reality TV programs in the UK exhibit frequent displays of alcohol, tobacco, and unhealthy foods, raising concerns about youth exposure. The research estimates that these shows delivered millions of impressions to children, highlighting the need for revised regulations.
Scientists at the University of Copenhagen have developed a method to produce non-alcoholic beer that tastes like regular beer, improving its flavor and sustainability. The technique involves using micro-factories of yeast cells to release hop aroma molecules, eliminating the need for expensive aroma hops.
Researchers investigated the effects of insulin aggregation on human health, finding strategies to prevent it. Additionally, a study revealed that amphiphilic membrane environments can regulate enzymatic behaviors in Salmonella proteins.
A new study published in Clinical Nutrition found that drinking less than the UK's recommended 14 units of alcohol per week increases the risk of cardiovascular events. Moderate alcohol consumption is associated with a 23% increased risk of suffering a cardiovascular event for every additional 1.5 pints of beer consumed.
Researchers confirm that Chevalier barley came from a single plant, analyzing seed samples older than 150 years. The study reveals how the single plant's genetic signature was preserved and used to create modern malting barley varieties.
An analysis of data from 16 US states reveals a major increase in wine and spirit sales during the COVID-19 pandemic, accompanied by changes in the relationship between alcohol sales and business visits. Sales of spirits and wine increased by as much as 20-40% in some states, while beer sales declined overall.
Researchers at Okayama University used CRISPR/Cas9 technology to genetically edit barley, creating mutants that resist pre-harvest sprouting and can be promoted with cold temperatures or hydrogen peroxide treatment. This breakthrough has significant implications for high-quality barley production and could lead to improved beer quality.