Attenuation is the consumption of sugar by yeast. More attenuation means less residual sugar which generally means a drier beer
New research into biotransformation is causing brewers to reexamine how they use hops, how they choose malts and how they ferment.
The job was unglamorous, but important: During an internship ahead of his final year in the fermentation sciences program at
If barley breeders have their way, beer lovers will soon be demanding beers based on barley variety as they currently
Barley breeding is hard, expensive, and takes a long time. For one pair of parents, hundreds of crosses are made.
Eric Tennant, the founder and master brewer of Virginia’s Benchtop Brewing is the guest on this episode of the Drink
From social media to meaningful growth in beer Alyssa Hoberer of Jagged Mountain Brewing talks about searching for positivity, and hard seltzer redemption.
In spite of its very technical production and perceived alchemic mystery, beer should be lightly thought-provoking and imminently enjoyable. But