Articles tagged with Beers
Scientists at the Francis Crick Institute developed machine learning algorithms to predict yeast metabolism from protein content, shedding light on the complex relationships between enzymes and metabolites. This breakthrough could lead to the creation of perfect beer flavors and personalized treatments for metabolic disorders.
New archaeological findings at Lund University confirm that Swedes produced malt for beer brewing during the Iron Age. The discovery was made in Uppåkra, southern Sweden, and dates back to the 400-600s.
A study published in Health Psychology found that labeling alcoholic drinks as lower in strength increased the total amount of alcohol consumed. Participants who tasted drinks labeled with lower strength labels consumed more than those who didn't have any label or had a regular label.
Researchers investigated the role of alcohol in ambrosia beetles' fungal farming, finding that increased enzyme activity allows optimal fungus growth in alcohol-rich wood. The beetles' sophisticated social care system ensures optimal symbiosis between beetle and fungus.
Scientists at UC Berkeley have developed a way to create hoppy beer without using hops by genetically engineering brewer's yeast. The engineered strains produce two prominent flavor notes found in hops, resulting in beers that are indistinguishable from those made with traditional hopping methods.
Scientists used mass spectrometry to analyze proteins in beer at three stages of production, revealing over 200 unique proteins from barley and yeast. The study aims to understand how these proteins control beer's properties and potentially improve brewing techniques.
A new study by University of Vermont professor Caroline Beer reveals that Mexico is more progressive than the US when it comes to LGBT rights. In contrast to the US, where religion suppresses LGBT rights, Mexico sees a positive correlation between liberal governance and increased LGBT-friendly legislation.
Recent studies suggest that offering alcohol in the workplace can be a turn-off for some potential employees, particularly those with lower levels of political skill. Companies should authentically portray their drinking culture to prospective employees and pay attention to signals of values alignment during the recruiting process.
A study found that marketing messages for lower strength wines and beers are often associated with healthier habits, despite containing less alcohol. This can paradoxically lead to increased consumption, as consumers mistakenly believe these products are suitable for all occasions.
A sugar tax on soft drinks might increase alcohol consumption due to similar sugar content in many alcoholic beverages. Research suggests that a more nuanced approach to pricing across a range of beverages may be more effective than a single tax.
Research shows that college branding can enhance the motivational significance of marketed beer brands, especially for students who strongly identify with their university. This effect could lead to increased underage drinking behavior.
Researchers at Oregon State University developed a new 'Buck' naked barley variety with high yields and nutrition, making it suitable for human consumption, animal feed and brewing. The barley's unique characteristics enable it to thrive with less fertilizer and water.
A new study suggests that pediatricians can improve mental health screenings in children by receiving training and support. The screening rates soared 73 percent during the 15-month study, showing potential for better outcomes.
State alcohol excise taxes have declined by 30-32% since 1991, making them incredibly low. Raising these taxes could increase revenues while improving public health outcomes and reducing excessive consumption-related harms.
Scientists from the University of Bristol have developed technology to convert widely-available ethanol into butanol, a more efficient fuel alternative. The breakthrough uses catalysts to convert beer's ethanol content into butanol, paving the way for sustainable petrol production.
Researchers at Oregon State University found notable differences in the taste of beers malted from two barley varieties, revealing novel flavors that carry through malting and brewing into beer. The study's results have significant implications for the brewing industry, particularly for beer connoisseurs.
A new study reveals that specific barley varieties contribute to beer flavor beyond the malting process, with genetics and environment playing a significant role. The research found that breeding for malting quality does not necessarily result in brewing for flavor, providing insights for future barley breeding programs.
A global survey of over 30,000 adults found that spirits are most frequently associated with feelings of aggression, while beer and red wine are linked to relaxation. The study suggests that understanding the emotional factors behind alcohol preference is crucial for addressing alcohol misuse.
Researchers have identified specific yeast genes responsible for producing phenylethyl acetate, a flavor compound imparting a hint of rose or honey to alcoholic beverages. The study uses CRISPR/Cas9 to precisely engineer desirable traits in yeasts, potentially leading to the creation of new flavors.
Researchers at ETH Zurich have discovered a way to control Ostwald ripening in foams, which causes undesirable changes in texture and weakens product performance. By using networked particles as stabilizers, they can prevent or stop this process, leading to more effective and controlled foam stability.
Researchers have developed a proof-of-concept for producing drop-in fuels from biomass and electric energy through combined microbial and electrochemical conversion. The process achieved a 50% yield using corn beer as feedstock, with potential to scale up and improve yields.
Researchers from Nanyang Technological University have developed a process to convert brewery waste into a valuable liquid nutrient that can grow beer yeast. This innovation reduces the need for commercial liquid nutrients and saves breweries significant production costs.
A recent study found that gaining distribution in small retail formats, such as Save-A-Lot and Aldi, can lead to significantly higher sales increases compared to larger assortment stores. The study, published in Marketing Science, analyzed data from Systembolaget, a Swedish state-owned monopoly, and found that a 10% widening in retail ...
A new study published in Diabetologia found that frequent alcohol consumption is associated with a reduced risk of diabetes. Men and women who drank 3-4 days a week had a lower risk of developing diabetes, with men consuming 14 drinks per week having a 43% lower risk.
The research analyzed 24 branches of a grocery chain in the Northeastern US over 49 weeks, finding that deep discounting is a valid strategy supported by the numbers. Discounts on staple items led to increased traffic but lower sales per transaction, while discounts in fill-in categories resulted in higher margins.
Researchers have successfully developed gluten-free beer using Witkop teff grains, which could provide an alternative to traditional barley beers. The study found that custom malting equipment would be required to produce the beer on an industrial scale.
Researchers at the University of Copenhagen have developed a model to control alcohol content in liquid dishes, including red wine sauces. By adjusting cooking time and technique, cooks can reduce alcohol levels, making it safer for pregnant individuals or those tracking calories.
Replacing one serving of sugar-sweetened soft drink or beer with a glass of water daily can lower the incidence of obesity. Drinking water instead of beer was found to reduce obesity risk by 20%, while substituting other sugary drinks showed no significant effect.
Researchers in Europe have found that people from Britain, Ireland, and Portugal drink the most, with binge drinking common in these countries. The study also reveals a link between social status and alcohol consumption, with wealthier individuals drinking more.
A team of researchers has completed the sequencing of barley's complete genome, providing new insights into gene families key to the malting process. The breakthrough could aid in breeding and optimizing genetic diversity in crops like rice and wheat.
A study published in the European Heart Journal found that higher alcohol consumption is associated with an increased risk of developing cardiac arrhythmias. The research, which monitored participants as they drank, found that even moderate drinking can lead to abnormal heart rhythms.
Researchers analyzed century-old lagers for their chemical profiles and found significant differences from modern brews. The beers had higher alcohol content, were less bitter, and contained more iron, copper, manganese, and zinc.
Researchers found that male former drinkers were at increased risk for accelerated rates of arterial stiffness compared to moderate drinkers. Long-term heavy drinking habits over 25 years may affect the elasticity of arterial walls and premature age arteries, interfering with blood flow.
Scientists at UCL and dunnhumby developed a model to predict when people will try new products, analyzing purchase data from over 280,000 shoppers. The study found that shopping behavior is consistent across product categories, with individuals having individual 'exploration personalities' when they shop.
Scientists have identified seven key proteins in the Zika virus genome that may be responsible for its damaging health effects. The study provides valuable clues for future research on how the virus interacts with human cells and how to develop treatments or prevention strategies.
Scientists develop portable biosensing chip to detect low levels of ochratoxin A and deoxynivalenol in beer samples. The device can detect mycotoxins as low as 0.2 nanograms/milliliter, posing a potential health risk.
A team of researchers found that the shape of a tube, in addition to its size, affects whether liquids will spill. When tubes are elliptical or triangular, gravity can't overcome surface tension, causing liquids to remain inside, unlike circular tubes.
A study analyzing over 80 million Twitter messages found that communities expressing positive sentiments about healthy foods were more likely to be healthier overall. Tweets about fast food restaurants, on the other hand, were often associated with poorer neighborhoods and larger households.
A recent genome study reveals that beer yeasts exhibit a surprisingly high level of genetic diversity, forming multiple groups beyond the main subgroup. The research sheds light on the complex history of beer production, suggesting separate domestication events for beer and wine/sake yeasts.
A scientist at SUNY College of Environmental Science and Forestry has discovered that a dip in beer can sedate and immobilize tiny snails before a terminal dunk in ethyl alcohol, reducing physical distress. This humane method is similar to those used with domestic animals.
Researchers sequenced genomes of 157 yeast strains used in brewing and found that industrial yeast came from just a few ancestral strains. Genetic patterns revealed clues on when yeast was first domesticated and how humans shaped its development.
Researchers found that beer yeasts have been domesticated in the 16th century, leading to stronger signs of adaptation. In contrast, wine yeasts show fewer signs of domestication due to their limited interaction with humans.
A study of 6,120 Danish women found that high alcohol intake was associated with a slight decrease in fertility, while low to moderate consumption showed no effect. The authors recommend abstinence from alcohol during the fertile window until pregnancy is ruled out.
Researchers used advanced brain imaging techniques to study how beer flavor affects brain activity in beer drinkers. The study found that the right ventral striatum, a deep structure linked to motivated behavior and reward, showed increased activity in response to beer taste.
A new review suggests that reducing the alcohol content of beer or other drinks could lower blood alcohol levels in drinkers, leading to fewer injuries and chronic diseases. The researchers found no evidence that drinkers can distinguish between beers of different strengths, making weaker beer a viable alternative.
Researchers found that music and packaging design can increase enjoyment of beer. A study involved participants tasting beer with different conditions: no label, label only, or label with matching song. Results showed those with the matching song rated the beer more enjoyable. The study suggests multisensory information influences tast...
The domesticated yeast that makes cold-brewed lager beer is a complex mix of two species, with scientists discovering new strains in Europe and the Americas. Genetic analysis reveals the organism's origins are more geographically diverse than initially thought.
Researchers analyzed UV spectrum of BD+44 493, a second-generation star thought to have been enriched by one of the first stars. They found phosphorus, sulfur, and zinc, which reveal the star was likely massive and exploded as a supernova.
A Michigan State University study found that participants exposed to beer ads on social media were more likely to consider drinking alcohol. The researchers also highlighted the lack of regulation in advertising and marketing alcohol on social media, which can lead to underage drinking and other concerns.
A team of chemists from the Complutense University of Madrid has developed a simple and low-cost method to measure beer freshness using a polymer sensor and a smartphone app. The results show that the new system is comparable to more sophisticated methods, such as gas chromatography coupled with mass spectrometry.
Researchers discover a new way to view complex groups of atoms in motion using coherent X-rays, revealing voids and nanocolumns that form during thin film production. This technique improves the quality of commercial applications such as solar panels and drug delivery systems.
Researchers at Indiana University have found a method to overcome the condition of terminal acid shock that inhibits successful production of sour beers. By pre-adapting yeast in a nutritionally dense substance called YPD, breweries can ensure proper bottle conditioning.
Scientists have developed a new way to make yeast hybrids in the lab, allowing industries to create new strains of microorganisms to work with. This technique could lead to the creation of new flavors, enhanced production, and the development of entirely new products.
The merger of Anheuser-Busch InBev and SABMiller poses significant global health risks, particularly in low- and middle-income countries. The new company's expansion plans in Africa are driven by targeting low-income consumers, echoing the strategies of transnational tobacco companies.
A new study on supermarket queuing behavior found that customers are more willing to cooperate if the recipients can save significant waiting time. The authors propose a model of indirect reciprocity, where potential helpers' readiness to cooperate depends on their image of the recipient.
The American Geriatrics Society released its second updated Beers Criteria, which identifies over 40 potentially problematic medications for older adults. The guidelines also provide alternative therapies and guidance on best practices for implementing recommendations.
Researchers have created new crosses among relevant yeasts to open up new horizons of taste in lager beers. Genetic studies showed a lack of genetic diversity among lager yeasts, resulting from only two parent yeast species.
A Swedish study found that women with moderate beer consumption have a 30% lower risk of heart attack compared to those who drink heavily or not at all. The study also reveals an increased risk of cancer among high spirit consumers, while moderate wine consumption had no protective effect.
Researchers found that lager yeast, used in 94% of beer production, originated from the accidental hybridization of Saccharomyces cerevisiae and S. eubayanus yeasts around 500 years ago. The study reveals how these natural processes led to the development of a yeast that could thrive in cold temperatures.
A new study reveals that lager yeasts originated from a hybrid of two yeast species, Saccharomyces cerevisiae and S. eubayanus, with two independent origin events detected. The findings suggest that domestication for beer making has placed yeast on similar evolutionary trajectories multiple times.