New insights could ensure a key ingredient in beer and whiskey continues to survive amidst rapid climate change, researchers report.

Until a few years ago, it was impossible to create new lager beer.

A new study provides insights into how beer yeast might behave when fermented in outer space.

Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.

By 2050, the chemicals which make craft beers ‘hoppy’ could decrease by a third.

Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.

Little-known documents and scientific detective work helped pinpoint the origin of lager.

Research has been inconclusive on the degree to which drinking alcohol leads to the growth of harmful fat. But a new study suggests that beer and spirits are far bigger culprits than wine.

Researchers say they've cracked the code of how to make non-alcoholic beer taste like the real thing. "It's a game changer for non-alcoholic beer."