Beer News and Research

RSS

Popular 200-year-old malting barley originated from a single plant

The 200-year-old malting barley variety 'Chevalier' was for a long time world-leading in beer brewing and is thought to have originated from a single plant.

19 Jan 2022

Researchers develop plant-based emulsifier likely to replace eggs or dairy

A group of researchers recently created a plant-based emulsifier that is rich in antioxidants and protein and also has the properties to replace dairy or eggs.

From Nanyang Technological University Singapore (NTU Singapore) 23 Dec 2021

Using CRISPR/Cas9-based gene editing to produce the ‘perfect’ barley

After a spell of unexpected rain, before the harvest season, a farmer may be faced with the unpredictable problem of untimely sprouting of barley.

26 Nov 2021

Researchers perform targeted mutagenesis to prolong dormancy in barley

Unexpected rain before the harvest season leaves the farmer with a problem—untimely sprouting of barley.

17 Nov 2021

Chemists develop new technology for monitoring the health of algae crops

Trained dogs are well known to use their acute sense of smell to identify explosives, contraband and even certain types of disease. Being able to automate such detection skills could be useful in a range of settings, from airports to public buildings.

From UC San Diego 6 Oct 2021

Delta opioid receptor agonists modulate immune responses to ameliorate colonic inflammation

Opioids are a class of substances that control sensations such as pain and emotions in animals. While plant-derived opioid narcotics such as morphine are the most well-recognized, other opioid molecules like endorphins can also be synthesized by the body or artificially developed in laboratories.

From Tokyo University of Science 1 Oct 2021

Using solar-panels to produce microbial foods

Microbes have played a key role in our food and drinks – from cheese to beer – for millennia but their impact on our nutrition may soon become even more important.

12 Aug 2021

Amateur tasters could differentiate among the barley breeding lines in beer

When it comes to craft beer, the flavor doesn't have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too.

21 Jul 2021

Study shows how to unlock CRISPR’s potential to regulate many genes simultaneously

A new technique to regulate several genes in engineered yeast cells could pave the way for the highly efficient, sustainable production of bio-based products.

19 Jul 2021

New technique to upcycle beer industry waste hops into cellulose nanofibers

A team of Japanese researchers has devised a method for converting discarded hop into cellulose nanofibers (CNFs).

6 Jul 2021

Non-specific lipid transfer proteins help improve wheat tolerance

Fusarium Head Blight (FHB), often called scab, is a serious disease of small grain cereals like barley and wheat that affects farmers worldwide.

27 May 2021

National DNA Day 2021: An Interview with Professor George Church

In celebration of National DNA Day, AZoLifeSciences interviews renowned DNA expert Professor George Church about his life-long career in DNA research.

From Harvard Medical School 23 Apr 2021

Researchers solve the mystery of how many bubbles are in a glass of beer

After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, the released carbon dioxide gas imparts the beverage's desirable tang.

22 Apr 2021

Climate change likely to affect the world's dinner plates

How will climate change affect the world's dinner plates? "Our Changing Menu: Climate Change and the Foods We Love and Need," a new book from an imprint of Cornell University Press, presents a global climate tour of Earth's foods - from vegetables, grains and meats to beverages and desserts - from the perspective of climate reality and explains how a warming world will affect your dinner plate.

19 Apr 2021

A new way to transform brewer's spent grain into value-added products

Home brewing enthusiasts and major manufacturers alike experience the same result of the beer-making process: mounds of leftover grain. Once all the flavor has been extracted from barley and other grains, what's left is a protein- and fiber-rich powder that is typically used in cattle feed or put in landfills.

7 Apr 2021

Study explores the impact of microbial immune diversity on dynamics of host-virus interactions

CRISPR-Cas serves as a key driving force of strain diversity in host-virus systems during an evolutionary fight between the host and virus.

21 Oct 2020

Farmers' knowledge and high-tech breeding can help find climate-resilient crops

In a review paper published in Frontiers in Plant Science, scientists urge the importance of combining the knowledge harbored by farmers of diverse crop varieties - which is often overlooked by scientists - with high-tech breeding done in laboratories.

24 Sep 2020