There’s nothing more refreshing than cracking open a cold beer on a hot summer afternoon, but for the few among us who have ...

In the seventeenth century, a Dutch tradesman named Antoni van Leeuwenhoek developed high-quality lenses and was able to observe yeast for ... percentage of alcohol in wines and beers is typically ...

In low-gravity beers, like pilsners and pale ales, the yeast will devour the sugar, produce a small amount of alcohol, and ...

and earthy flavors and aromas in beers. Modern Scotch producers generally purchase yeast strains known to produce higher alcohol yields with less emphasis on ability to produce fruity esters and ...

Yeast then converts the sugar into alcohol. Humans would have discovered ... reed straws sipping from communal knee-high pots. Van Horn said the beer that was made in those pots probably would ...

Mass-produced beers with no sugar content ... The sugar is then broken down into alcohol and carbonic acid gas with yeast in the fermentation phase. Sugar remains in the finished product as ...