Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

Non-alcohol beer is more popular than ever. It tastes so much like regular beer, people wonder how it's really made. These ...

Schlafly Beer is stepping into the low-ABV beer space with Shorty’s Small IPA, a 2.5 percent ABV beer that's now available on ...

Rosé sake is balanced, acidic, umami-forward, and sometimes sparkling, and they're finally getting taken seriously. Here's ...

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before ...

Those gritty bits at the end of your wine glass or left over in the bottle are sediment or "dregs," and they aren't a bad ...

Described by Noma’s René Redzepi as a “microbial poet,” Dr Johnny Drain has dedicated his career to understanding and ...

McGuire, Rauri C.K. Bowie and Robert Dudley investigated whether birds that eat sugar-rich foods—like fruit and nectar—might regularly consume alcohol produced by natural fermentation.

The fermentation process involving S. cerevisiae primarily occurs anaerobically, where yeast converts sugars (such as glucose, fructose, and sucrose) into alcohol and carbon dioxide. This bioprocess ...

One limitation of producing biofuel is that the alcohol created by fermentation is toxic to the microbes that produce it. Now scientists are closer to overcoming this obstacle. Researchers from ...

LOS ANGELES, Dec. 12 (Xinhua) -- A new study has found evidence of rice beer dating back about 10,000 years at a cultural site in China, unveiling the origins of early rice domestication and rice ...