Next time you pour back a sour beer, you might like to know that tart and tangy goodness is the result of an immensely complex set of microbial interactions that chemists are only just beginning to ...

Beer and wine have been staples of human history for millennia. These alcoholic beverages are still yielding new surprises.

It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of ...

I am back in school. Beer school. The University of Oklahoma is offering a free online course on beer chemistry. I have been mixing chemicals since I was 13 but it was in photography not beer, ...

Scientists discovered that wine's natural compounds may protect gut bacteria from sulfites, while tannins block water ...

BREWS AND BITES: Nathaniel Johnson, left, and John Gregory support multiple local businesses while socializing at Archetype Brewing. Photo by Christopher Arbor On Jan. 1, Christopher Arbor and his ...

For more than a century, UC Davis has been studying beverages — from milk to wine and beer, and most recently tea and coffee. Students and faculty have improved production and processing, and examined ...

In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of ...