As consumer interest grows in foods and beverages with added nutritional value, brewers are exploring ways to improve ...

New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer's yeast, can yield novel flavors and aromas, reports a new study by Jennifer ...

Wine, beer and yogurt are produced when microorganisms convert sugar into alcohol, gases or acids. But this process of fermentation—which is used by bacteria, fungi and other fast-growing cells to ...