Articles tagged with Beers
Researchers argue key assumptions in the report are simplistic and call for a revised approach. They question whether the pledge has been met, citing potential flaws in data and analysis.
Researchers at VTT Technical Research Centre of Finland have successfully generated new hybrid lager yeast strains, inheriting properties from their parent species. The new yeasts accelerate fermentation processes, improve ethanol production, and enhance flavor profiles for beer.
Research found that alcohol consumption patterns shift from adolescence to old age, with men increasing their intake more than women. The study suggests incorporating changes in drinking behavior into risk estimates for better public health initiatives.
Researchers analyzed 1840s' shipwreck beer samples to understand brewing processes, finding similar yeast-derived flavor compounds to modern beers. They also identified hop content differences between two bottles, which may have contributed to the unique characteristics of the preserved beers.
Princeton scientists discovered that foam significantly dampens liquid sloshing by absorbing energy through friction with container walls. The team's research has applications beyond breakfast beverages, including safer transport of hazardous liquids.
A study published in Psychological Science found that when resources are scarce, people evaluate goods in a more stable and consistent way. High-income participants were willing to pay more for luxury items if it meant making trade-offs, whereas lower-income participants were less sensitive to price differences.
A study analyzing alcohol sales data across GB regions found that areas with higher sales per adult had higher rates of alcohol-related deaths. The South West region, despite high consumption, had low alcohol death rates, possibly due to tourism.
A team of researchers has mapped the 'mission control centers' of the mouse genome, which are responsible for regulating gene activity. This discovery sheds light on why studies in mice cannot always be replicated in humans and highlights the importance of regulatory regions in common chronic human diseases.
Researchers developed a technique to recover aromatic compounds from regular beer, adding them to non-alcoholic beers. The results showed that 90% of tasters preferred the enriched low-alcohol and 80% alcohol-free beer over their original counterparts.
A new study found that consumers purchase a greater variety of products when they are packaged individually rather than bundled together. Consumers tend to seek more options when choosing from single products, regardless of their preference. The study offers insight for retailers on how to influence consumer behavior and increase sales.
Beer yeasts produce chemicals that mimic fruits to attract flies, which carry them to new food sources. This attraction allows yeast cells to disperse into broader ecosystems, influencing the flavor of beverages like beer and wine.
Fruit flies are attracted to the beer-like scent produced by brewer's yeast due to a specific gene called ATF1. This symbiotic relationship benefits both species: flies feed on yeasts and yeasts receive dispersal of their cells.
A new study found that increases in state cigarette prices and restrictions on indoor smoking lead to decreases in beer and spirits consumption, but not wine. People who prefer beer or liquor are more likely to be smokers, suggesting a link between tobacco and alcohol use.
A new study published by Oregon State University researchers found that a compound called xanthohumol, found in hops and beer, enhances cognitive flexibility in young mice. However, it had no effect on older mice or their learning and cognitive performance.
A new study found an association between moderate alcohol consumption and an increased risk of atrial fibrillation. The research followed 79,016 adults in Sweden over 12 years and found that binge drinking was associated with an increased risk for drinkers of wine and liquor.
A new study from Cornell University has identified LTP1 as the key to perfect beer foam. The research found that the right amount and kind of barley lipid transfer protein No. 1 is essential for creating optimal foam.
Researchers have identified a native Patagonian yeast as the source of hybrid lager yeast, used in brewing. The discovery provides insights into industrial fermentation and biodiversity.
Researchers found that using beer as a marinade can significantly reduce the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled meats. The study showed that black beer had the strongest effect, reducing PAH levels by more than half compared to unmarinated meat.
Researchers found that Texans prefer Texas-made vodkas with higher dissolved salts, which affect taste buds. The study, published at the American Chemical Society meeting, also highlights the growing interest in Texas spirits and wineries.
Experts warn that scrapping the alcohol duty escalator would lead to more affordable drinks, increasing alcohol-related deaths and hospital admissions. The UK is facing over 8,700 alcohol-related deaths annually, with £21 billion cost to society.
Researchers identified compounds in hop leaves that could prevent bacterial adhesion and toxin release, potentially repurposing a discarded byproduct. The study found three new compounds and substantial amounts of proanthocyanidins, which are healthful antioxidants.
Scientists at the Autonomous University of Barcelona developed an electronic tongue to classify beer varieties, achieving an accuracy rate of 81.9%. The system uses sensors to detect chemical compounds and can even estimate alcohol content.
Researchers discovered that the rapid transformation from liquid to foamy state is caused by an impact, leading to cavitation. The phenomenon can be used to predict gas production in volcanic eruptions and improve boat propeller design.
Researchers explore beer bottle-fluid interactions using cavitation analysis, explaining the formation of foam due to rapid expansion of smaller bubbles. The study's findings can be applied to other engineering concerns, such as erosion of ship propellers and carbon dioxide release in natural disasters.
A pilot study at a Johns Hopkins hospital emergency department found that ER patients consume high-octane beers in large quantities. The study analyzed data from 105 respondents and compared it to national market share data.
A study of 5,400 young Swiss men found that those who prefer beer exhibit riskier drinking patterns and substance use behaviors. Beer-drinkers are more likely to binge drink, smoke, and use cannabis than wine drinkers.
Researchers found over 50% of commercial apple juice samples exceeding patulin limits, with one sample having 162.2 μg/kg. Mycotoxins were also detected in beers, cereals, and products like gofio flour, highlighting the need for better control measures.
A Cornell robot has been programmed to anticipate human actions, enabling it to step in and offer a helping hand. The robot uses a Microsoft Kinect camera and a database of 3D videos to identify activities and predict future actions.
A new study investigates the ability of rating panels to find consensus around code violations in beer advertising. The findings suggest that a modified Delphi Technique can facilitate consensus development and enhance regulatory agencies' ability to monitor the content of alcohol-beverage advertising.
Scientists at the John Innes Centre revived a classic heritage barley variety called Chevallier, which has shown valuable disease resistance. The new barley is set to improve beer production by preventing contamination with mycotoxins, leading to better-tasting beers like Porter and India Pale Ale.
The 'Chemistry of the Bar' symposium delves into the scientific secrets of popular cocktails, including the Hurricane's key ingredients, their chemical compositions and sensory evaluations. The study highlights the importance of ingredient freshness and notes that using premium rum may not improve the taste.
Researchers found that kieselguhr, a common filtering material in beer production, releases arsenic into the beverage. The levels of arsenic are considered low and unlikely to cause illness, but the study highlights the need for breweries to take precautions when using this substance.
A study published in Psychopathology found that sports gamblers who believed they could control the outcome using knowledge of the game were actually no more successful than those with no prior experience or knowledge. Cognitive therapy may be a better approach for treating this type of addiction.
Scientists have determined the exact structure of humulones, substances derived from hops in beer, which could be used to develop new pharmaceuticals. The findings overturn previous results and provide insights into the beneficial effects of moderate beer consumption on health.
A study by Clarkson et al. found that novice consumers seek out novel experiences to expand their existing knowledge, whereas expert consumers prefer deeper knowledge through familiar but unique products. This selective approach to consumption drives consumer behavior.
Researchers identified a key gene in yeast responsible for creating beer's foamy head, which contributes to aroma and eye appeal. This discovery opens doors to new possibilities for brewing industry improvement.
A high-resolution draft of the barley genome has been published, revealing insights into its genetic makeup and potential for improvement. The sequence data will aid in breeding more resilient crops that can withstand climate change and disease, benefiting the £20 billion UK beer industry.
A new study finds that magazine ads with high youth readership are more likely to violate industry guidelines. The researchers analyzed over 1,200 ads and found nearly one in five contained sexual connotations or objectification.
A study by University of Chicago Press Journals found that consumers often focus on the central option when choosing products, despite not being aware of this bias. This can lead to suboptimal decisions, particularly for low-involvement choices such as frequent purchases.
A new study published in Psychological Science finds that both men and women perceive images of sexy women's bodies as objects, while they view sexy-looking men as people. This study contributes to our understanding of objectification and its impact on human perception.
A class of compounds found in hops has been shown to reduce weight gain and improve gut permeability in obese and diabetic mice. The treatment also normalized insulin sensitivity markers, suggesting a novel mechanism for improving metabolic health.
A new study found that many commercial beers, including some labeled as low-gluten, contain significant levels of gluten. Two beers labeled 'low-gluten' had as much gluten as regular beer, highlighting the need for accurate testing.
Researchers at the University of Seville have developed a technique to identify beer origins using chemical patterns, distinguishing between German, Spanish and Portuguese beers with high accuracy. The model is based on variables such as aluminium, iron, and polyphenol content, providing valuable insights for the food industry.
Flies sense glycerol, a sweet-tasting compound made during fermentation, which signals high nutritive value. Researchers found that a receptor called Gr64e plays a crucial role in signaling a good taste for beer.
A study published in the European Journal of Epidemiology found that moderate beer consumption can lower cardiovascular disease risk by up to 31% compared to non-drinkers. The research also revealed a dose-dependent effect for beer, with maximum protection observed at approximately one English pint per day.
Researchers have identified Saccharomyces eubayanus as the wild yeast that fused with domesticated yeast to create lager beer. The discovery resolves a long-standing mystery and sheds light on the origins of one of the world's most popular beers.
A team of researchers from the University of Valladolid analyzed 40 brands of beer and found that dark beer contains more free iron than pale and non-alcoholic beers. The average free iron content in dark beer was 121 ppb, while pale beer had an average of 92 ppb.
A study published in the British Journal of Surgery found that drinking just one measure of spirits can increase the risk of acute pancreatitis. The research followed 84,601 people and found that high single occasion spirits consumption was associated with higher levels of diabetes.
A new study reveals archaeobotanical evidence of beer brewing in Mediterranean France, dating back to the 5th century BC. The findings suggest that the French had an early passion for beer brewing, alongside regular wine making.
A study by the Technical University of Munich reveals that non-alcoholic wheat beer can reduce inflammation, strengthen the immune system, and prevent upper respiratory infections in athletes. The 'Be-MaGIC' study found that consuming the test beverage daily reduced infection frequency and severity.
Researchers discovered 56 substances contributing to beer's bitterness and identified five major contributors to harsh aftertaste. Controlling initial pH value and storing at low temperatures can help delay bitter flavors.
Researchers found that heavy beer drinkers with a certain genetic variant were at higher risk of developing non-cardia gastric cancer. The study also showed that non-drinkers with the same gene variant had an elevated risk of gastric cancer.
Researchers have developed a microreactor to improve biodegradable polymer production by using enzymes. The continuous flow process accelerates reaction rates and improves enzyme recovery, showing promise for commercial-scale applications.
The article reviews the composition and flavor chemistry of the Bloody Mary, highlighting key components and their sensory attributes. Researcher Neil C. Da Costa provides insights on how to make a good Bloody Mary, including using fresh ingredients, ice, and high-quality tomato juice.
Researchers discovered that people who are motivated to be dominant gaze longer at angry faces and shorter at happy faces. The study suggests that engaging in gaze contests is an automatic response for those with a dominance motive.
A new study published in the journal Addiction found that energy drinks do not offset the sedating effects of alcohol and do not improve sustained attention or reaction times. The study suggests that public education and warning labels should be considered regarding the safety of caffeinated alcoholic beverages.
Researchers found that students who viewed images of beer cans in university colors believed drinking beer was less dangerous. The study suggests that marketing strategies can alter drinkers' perceptions of alcohol's potential risks at an unconscious level.
Researchers identified 20 barley proteins, 40 yeast proteins, and two corn proteins, revealing the largest portrait of the beer proteome. These findings may help brewers optimize fermentation processes and enhance beer's flavor and aroma.
Researchers have found evidence that ancient Nubians regularly consumed tetracycline, a powerful antibiotic, most likely through their beer. This discovery suggests that the art of making antibiotics was common practice nearly 2,000 years ago and challenges traditional views on the origins of modern medicine.
Regular beer consumption is linked to an increased risk of developing psoriasis. Non-light beer drinkers have a higher risk compared to those who don't drink beer or consume light beer.