Articles tagged with Beers
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.
Researchers found evidence of two fungal species used in blue cheese and beer production in ancient feces from Hallstatt-Dachstein/Salzkammergut. The findings suggest that people consumed blue cheese and beer during the Iron Age, nearly 2,700 years ago, and retained a non-Westernized gut microbiome structure until the Baroque period.
A new study reveals evidence of beer drinking 9,000 years ago in southern China, with ancient pots found at a burial site containing residues consistent with beer fermentation. The discovery suggests that ritualized drinking played a significant role in forging social relationships and cooperation among ancient communities.
During the COVID-19 pandemic, U.S. alcohol retail store sales increased compared to usual trends, indicating a rise in home drinking and potential higher alcohol consumption. The study found that beer, wine, and liquor store sales increased by 17%, while food services and drinking places sales decreased markedly.
A recent study reveals enormous chemical complexity in commercial beers, tracing tens of thousands of different molecules. The diversity originates from raw materials, processing, and fermentation.
Research using mass spectrometry proteomics identified distinct proteins in craft beers compared to mass-produced brews. The study found that single-brewery analysis revealed significant differences between beer styles, suggesting the use of unique yeast strains or brewing processes.
A panel of amateur beer drinkers distinguished between five barley varieties, preferring four developed at WSU over a control. The researchers hope this method can be used to test new barley varieties and reduce reliance on hops.
A Japanese research team has developed a technique to extract cellulose nanofibers from hop stems, reducing agricultural waste in the beer industry. The researchers used a simplified process that eliminates lignin and hemicellulose removal, yielding CNFs with a median width of about 2 nanometers.
Scientists from Osaka University have solved the physics of Guinness' cascading flow, a phenomenon that affects the texture of nitrogenated stout beer. The research has significant implications for industries such as pharmaceutical production and city water purification.
A new disease called halo blight is threatening Michigan's hop production, causing yield losses and altering hop quality. Genetic testing revealed a novel fungal pathogen, Diaporthe sp. 1-MI, which can infect healthy hop plants and cause yellow margins on leaf lesions and browning of cones.
Researchers found a significant reduction in galling on plant roots after incorporating beer bagasse and rapeseed cake into the soil with fresh cow manure. The treatment also boosted populations of beneficial microorganisms and increased crop yields by around 15% compared to control plots.
Scientists studied how many bubbles form in beer when poured into a glass. They estimated between 200,000 and 2 million bubbles can be released from a half-pint of lager before it goes flat.
Researchers found that creating memorable experiences at events like Oktoberfest increases life satisfaction among attendees. This leads to increased customer loyalty, positive word-of-mouth, and brand trust.
Scientists have expanded their understanding of the hop genome, which could lead to the development of new hop varieties with desirable traits and improved production of compounds with potential health benefits. The research has implications for both the brewing industry and medical researchers studying hops.
A PhD student has discovered a way to conduct micro-brewing experiments using only a single barley seed in a 1.5 millilitre tube, reducing the need for large-scale brewing operations. This method could speed up the quality testing of newly-bred barley varieties and potentially lead to new styles of beer.
A new study from University of Copenhagen researchers found that sake has the most umami flavor, followed by champagne and wine. The study also showed that pairing certain beverages with specific foods can enhance the umami flavor.
Scientists have created an automated process to analyze thiols at very low concentrations in beer, shedding light on the compounds responsible for hoppy flavors. The new method uses tandem mass spectrometry and meets requirements for detecting thiols while processing samples in a safer and quicker manner.
A mechanical engineer uses pancake batter to teach students about viscosity, while a group at ETH Zurich studies the stability of foam in beers and breads. The research reveals diverse mechanisms behind fluid dynamics, potentially leading to new materials and applications.
Researchers presented new findings on chemosensation, including understanding odors through synthetic smells, the evolutionary mechanism of olfaction, and decreased sense of smell leading to depression. The symposium aimed to foster research and understanding of the chemical senses in humans and animals.
Researchers analyze how acids and other compounds contribute to sour beer's unique taste, with findings that could help brewers gain more control over the flavor. The study uses NMR spectroscopy and mass spectrometry to track changes in organic acids and identify trace compounds that influence flavor.
A recent study by Penn State researchers found that people seeking novel sensations and taking risks are more likely to enjoy bitter beers like IPAs. These individuals perceive bitterness more intensely and have a higher tendency to drink pale-ale-style beers.
Researchers found that consumers can identify different bitter compounds in beer, but this does not influence their liking for the beverage. The study suggests that beer drinkers prefer a general bitterness rather than specific bitter qualities, which may help breweries with quality assurance.
A new Boston University study finds that inflation has reduced American alcohol tax rates by 70% since 1933, with the average tax rate now lower than its 1933 value. The study suggests that revamped taxes could provide governments with much-needed revenue without harming industries.
New Cornell research found a link between exposure to TV alcohol ads and drinking behavior, with higher ad exposure correlating to more drinks consumed. The study estimated that nearly 55,000 adults were exposed to over 576 alcohol ads per year.
Researchers have discovered a new method to detect beer and other malted foodstuffs in archaeological finds. By analyzing the aleurone cell walls of ancient grains, scientists found a consistent thinning across five sites dating back to the 4th millennium BCE, indicating malting processes.
A recent study found that participants were more likely to choose non-alcoholic drinks when presented with eight options, including increasing the proportion of non-alcoholic drinks. The study suggests that interventions to encourage healthier food and drink choices may be effective by changing the relative availability of options.
China's wine culture dates back over 9,000 years, with archaeological evidence showing the oldest known alcoholic drink. Viticulture emerged around 8,000 years ago in Georgia, but China played a significant role in Eurasian wine history.
Researchers found that horse herds can significantly slow the loss of permafrost soils, preserving 80% of them until 2100. The approach, inspired by a Russian experiment, uses large herbivores to manipulate snow cover and reduce freezing temperatures.
A study published in Psychology of Addictive Behaviors found that intoxication reduces the distraction caused by attractive faces, allowing intoxicated individuals to focus equally on both attractive and unattractive faces. The researchers used a computer-based task to assess participants' attention while ignoring facial stimuli.
A study by Penn State researchers found that the growth of craft breweries in the US is linked to an unprecedented expansion of hop production across 29 states. The number of breweries more than quadrupled from 992 to over 4,000 between 2007 and 2017, resulting in a five-fold increase in hop farms and acreage.
Researchers have made significant progress in understanding foam film stability by studying the behavior of liquids containing multiple additives. This breakthrough has potential applications in improving the creamy topping on flat whites, making beer heads last longer, and developing more effective fire-fighting foams.
Researchers have engineered lager yeast to produce more molecules that protect beer against staling, resulting in improved flavor stability. The modified strains produced 26.3-47.3% less acetaldehyde and increased levels of sulfur dioxide, a natural antioxidant.
A new study found that a one-off dose of ketamine can significantly reduce urges to drink and prolonged decrease alcohol intake in heavy drinkers. After reactivating their drinking-related memories, participants who received ketamine showed rapid improvement and sustained reduction over nine months.
A study published in Addictive Behaviors Reports found that money spent on beer ads strongly predicts brand awareness and usage among teens. Researchers discovered cognitive strategies used by advertisers appeal to youth, leading to increased consumption and heavy drinking.
Researchers at Colorado State University have found that hops can be induced to flower without the traditional vernalization period, enabling year-round indoor production. This breakthrough could lead to a new era of sustainable and locally grown hops, supporting the craft brewing industry.
A team of scientists discovered that classic Belgian beers, including Gueuze and Trappist ales, are fermented with rare hybrid yeasts combining DNA from traditional ale yeast and stress-resistant feral yeasts. This unique adaptation allows for better fermentation capacity and special aromas.
Researchers have discovered seven distinct combinations of yeast species in bottles of beer, wine, and cider, highlighting the complexity of brewing traditions. The study found that some yeasts were hybrids of as many as four species, and that specific genetic traits contribute to the characteristics of fermented beverages.
A study published in The BMJ found that Scotland's minimum unit pricing policy has reduced alcohol purchases and consumption by households. The policy has been successful in targeting heavier drinkers and lower-income groups, with price increases greatest among those buying the most alcohol.
VTT scientists developed a genetic test to detect diastatic yeasts, which cause off-flavours, increased alcohol, and over-carbonation. The new method differentiates between problematic and harmless strains, offering breweries savings in time and cost.
A new study published in Addiction Biology found that drinking one pint of beer or a large glass of wine can significantly compromise a person's sense of agency. This sense of agency is crucial for human social behavior, implying knowledge of the consequences of actions. The researchers used an indirect measure called intentional bindi...
The study found that Early Celts in Burgundy imported Mediterranean pottery, olive oil, and wine, and adapted them to their own culture. They used foreign vessels to drink local beers spiced with pine resins, as well as home-grown beverages like millet-based beer.
Researchers at The Hebrew University of Jerusalem recreated a 5,000-year-old brew using yeast from ancient beer jugs, shedding light on the Pharaohs' drinking habits and the brewing techniques of ancient civilizations.
A team of researchers from Osaka University and Kirin Holdings Company, Limited demonstrated that the texture-formation in a pint glass of Guinness beer is induced by flow of a bubble-free fluid film flowing down along the wall of the glass. The phenomenon is analogous to roll waves observed in water sliding downhill on a rainy day.
A Michigan State University study reveals the significant economic impact of the craft beer value chain on the state's economy. The industry generates nearly $1 billion in aggregate economic contributions, making it a substantial driver in Michigan.
Researchers recreated ancient brewing techniques to analyze ceramic beer vessels from Cerro Baúl. They found that the vessels were made of clay from nearby sources and that the beer was made of pepper berries, a drought-resistant ingredient. This steady supply of beer helped keep Wari society stable by forming unity among populations.
A new study found that 10% of Australians drink an average of six standard drinks per day, consuming 54.4% of all alcohol consumed in the country. This group is more likely to drink cheap alcohol and experience negative health effects.
A recent study published in PLOS Biology found that modern beer yeast emerged from the mixing of European grape wine and Asian rice wine yeast. This discovery sheds light on the historical origins of brewing and the transfer of fermentation technology along the Silk Route.
Researchers tested three types of food-grade diatomaceous earth used to filter beer and wine, finding that all contained arsenic and smaller amounts of lead and cadmium. Altering filtering conditions or washing the DE before use reduced arsenic transfer.
Chalmers researchers have devised a new method to study how single biological cells react to stressful situations, with potential applications in drug development and brewing better beer. By monitoring changes in compounds within yeast cells, they identified the production of glycerol as a response to stress.
A recent study by researchers at Witten/Herdecke University and the University of Cambridge found that drinking too much alcohol will still cause a hangover regardless of the order in which it is consumed. Hangovers are associated with dehydration, immune response, and disturbances in metabolism and hormone regulation.
The AGS Beers Criteria update includes 30 individual medications or medication classes to avoid for most older people and 40 medications or medication classes to use with caution. The new list aims to guide health professionals and caregivers away from potentially harmful treatments while helping assess quality of care
Researchers have identified the genetic underpinnings of lager yeast's ability to ferment at cold temperatures and consume all sugars in wort. This discovery could lead to the development of new, cost-effective brewing strains with novel properties.
Researchers in Belgium have identified an additional inoculation source for lambic beer production, the wooden casks or foeders. The microbial compositions of these surfaces differed statistically based on barrel cleaning procedures and type, reflecting different characteristics of lambic barrels.
A new study warns that climate change could lead to significant decreases in global beer consumption, ranging from 4% to 16%, and price increases by 15%. The research suggests that countries with smaller beer consumption would face larger reductions, while those where beer is currently expensive may not be affected as much.
Climate change will lead to declines in barley yields, resulting in price surges and reduced availability of beer worldwide. The study projects a decline of 16% in beer supply during severe climate events, affecting hundreds of millions of people.
A majority of U.S. beer drinkers are willing to pay $1.30 more per six-pack for beer produced with sustainable practices. The brewing industry can reap financial benefits from introducing energy-saving practices, according to a new study published in PLOS ONE.
Researchers have identified the biochemical basis of unintended consequences in dry-hopping beer production, including high alcohol content and pressure issues. By understanding the effects of hops on fermentation, brewers can better control beer quality and safety.