Physics is a topic best not contemplated under the influence of alcohol. If the room looks like it’s spinning or a single image starts to look double, you can be sure that what you’re seeing is not ...

With careful recipe and process design, non-alcoholic beer can be made more resistant to foodborne pathogens, according to a ...

When you pour a glass of beer, a frothy cascade of fizz rises to the top; as more and more tiny bubbles coalesce, they form a nose-tickling layer of foam. At first, that frothy stream of carbonation ...

Belgium-based AB Inbev, the world’s largest beer brewing company, has created a new low-carbon method for adding bubbles to beer. The technique, which is expected to reduce the company’s CO2 emissions ...

A new experiment by chemists from Stanford University and the University of Edinburgh has finally proven what beer lovers have long suspected: When beer is poured into a glass, the bubbles sometimes ...

As far back as 1959, brewers at Guinness developed a system that fundamentally altered the texture of their draft beer. Now, researchers from Japan have solved the physics of Guinness' cascading flow, ...