Kombucha tea continues to grow in popularity as a healthy alternative to alcoholic beverages—and chemistry can help commercial and amateur brewers alike get faster and better results with their brews, ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...

How has non-alcohol brewing evolved over time? The world’s largest brewery reveals how it develops body and aroma in 0.0% beer. The no alcohol beer category presents a big opportunity for brewers. The ...

You aren't alone if you’ve ever wondered why a few drinks feel different now than they did a decade ago. Many of us notice that alcohol hits harder as we get older — even if our drinking habits ...