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A Hidden Strain on Brewery Facilities: How Venn Brewing Solved Its High-Temperature Drainage Challenges
Drainage systems may not be the first thing that comes to mind when thinking about brewery operations, but they play…
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Sensory Analysis for Everyday Use: Finding What You Like to Drink
When people hear the phrase “sensory analysis,” they often think of quality control panels, scoresheets, and identifying flaws in beer;…
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Non-Alcoholic vs. Alcohol-Free Beer: What’s the Difference?
The world of beer is getting a makeover. Shelf space once dominated by lagers and IPAs is now shared with…
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Keeping it Cloistered: The Overlooked Tradition of German Monastic Breweries
Long before hype breweries with names riffing on popular intellectual property existed, one of the easiest ways to make a…
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How Hibernating Yeast is Advancing Cancer Research
Beer yeast microbes have a surprising survival strategy up their sleeve to deal with food shortages: they hibernate. As bears…
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Does the Taste of Guinness Really Vary By Bar? I Went to Ireland to Find Out
Is Guinness really better in Dublin? One pint-chasing writer hits Ireland’s most iconic pubs to find out if the perfect…
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A Game-Changer for Brewers: Ensuring Perfect Brews with UV-Vis Spectrophotometry
From the hues in your glass to the flavors on your tongue, UV-Vis spectrophotometry is the brewmaster’s secret weapon—ensuring color,…
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Actually, the “Hymn to Ninkasi” Is Not a Beer Recipe
The Hymn to Ninkasi has long been hailed as the world’s oldest beer recipe—but modern scholars say we may have…
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Here’s to Beer: New Questions About Drinking and Health
As new health reports question alcohol’s impact, craft beer lovers are reexamining their drinking habits. Is moderate consumption still beneficial,…
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Barrel-Aged Sour Beer: Discovering Wild Fermentation
Barrel-aged sour beers combine wild fermentation, oak maturation, and extended aging to develop complex and refined flavors. These beers are…
