After breaking down and analyzing more than 1,000 compounds, the creators of Atomo have made a no-bean brew that is almost exactly like coffee — including the caffeine — but without the bitterness.
More people are choosing to drink less, driven by growing concerns about health and wellness. But there haven't been many high-quality nonalcoholic beers available. Booming demand has forced a change.
Some beer-brewing scientists have developed a genetically modified yeast that produces the same hoppy aromas and flavors beer drinkers like, without the hops. But some craft brewers are skeptical.
As the popularity of sour beers burgeons in America, scientists are going back to the drawing board in a quest to discover the perfect mix of new brewing microbes.
The Smithsonian's first brewing historian explores everything from immigration to urbanization through the lens of beer. And with the boom in microbrewing, she says beer's story has come full circle.
East Coast brewers have been making unfiltered, unpasteurized, hazy IPAs for about a decade. Their customers love the aromas and murky look of the beers. Now, the hazy beer craze has gone national.
Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.
Craft beer is a rapidly-growing industry and Washington lawmakers have noticed. Two proposed bills would lower the federal excise tax for small brewers.
