[UK] Scientists at Newcastle University have found a way to accelerate the production of phycocyanin – a natural blue food Continue reading Green beer highlights science behind the brew
[USA] When beer brewing gives you CO2, use it to make biodegradable ink. Continue reading How upslope is repurposing its carbon dioxide emissions
[USA] Forget that antiquated foursome of malt, hops, yeast, and water. Continue reading Seaweed, Skittles, and bear meat. Do you know what’s in your beer?
[USA] A new brewery in regional Victoria will flavour beer with seaweed, urchins and saltwater to promote local produce from the region. Continue reading Seaweed, urchins and saltwater to flavour beer at a new regional Victorian brewery
[USA] Put your flippers together for an innovation in beer brewing and sustainability: six-pack rings that biodegrade. Continue reading Brewery produces six-pack rings that turtles can eat
This dark and smokey ale has been brewed with a generous helping of real ORGANIC SUGAR KELP (Saccharina latissima) cultivated off the shores near St. George, New Brunswick, by way of Dr. Thierry Chopin of the University of New Brunswick in Saint John. The kelp is heavily blanketed by a strong malt backbone of roasted and smoked malts, and balanced out by a gentle hopping of Fuggles and Goldings hops. At 22 IBUs, and Continue reading “KELP ON THE WAY”, our newest beer experiment, has landed!
Volcanic rocks, hashish, beard hair, oysters—we’re no longer surprised to find that there’s more to our beers than your regular malt, hops and yeast. But what if you could detox while actually drinking your beer? The next big wave in the healthy beer renaissance comes from the Dutch town of Delft: a beer that Continue reading What If You Could Detox from Drinking Chlorella Beer?
Algal blooms happen when waste water from farms, factories and dwellings carries large amounts of normally scarce nutrients like nitrogen, potassium and phosphorous into rivers, lakes and seas. Algae, often unicellular ones, lap these Continue reading An artificial ecosystem should help purify the effluent from making beer
He thinks it is more accurate – and important – to describe it is a combination of science and art.
But he will admit his day job as a microbial ecologist definitely helps with his weekend hobby. In November, at the Continue reading The Science Behind A Good Homebrew
While going for his Ph.D. in chemistry at University of Colorado-Boulder, England-born Daniel Higgs also wanted to learn about business. So he reached out to friends at Iowa State for help with ideas to submit to a CU Continue reading Drinking beer, for algae