One of the universal things binding us humans together is making alcohol.   Every culture has done it since it was discovered that you can get giddy on the stuff.   Sometimes yo

Taste

Science & technology is really Japan's kind of thing.   Okayama University sent barley grains to the International Space Station to be stored to see how they survived in space. &

The flavour of beer comes not just from the ingredients, but also the processes involved in brewing.   Yeast's main task for the brewer is converting glucose into alcohol and carbon dioxi

James Spencer interviewed Brad Sturgeon of Monmouth College, Illinois on Basic Brewing Radio about research he had carried out about different colours of glass bottle letting different wavelengths

The alcohol content of beer needs to be measured for two prime reasons;   The amount of tax paid on a beer is proportional to the alcohol content and so people can see how the beer they'r

Saccharomyces cerevisae is the yeast (a type of fungus) that ferments the sugary wort into beer and makes bread rise by generating carbon dioxide.   Saccharomyces is derived from t

Barley has been around for about 20,000 years when it was bred from its ancestor into its more recogisable form in ancient Egypt.   It belongs to the grass family and produces grains cont

The dissolved salts in the water used for brewing affect the flavour of the finished beer.