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

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.

In the US, underage drinking accounts for a whopping US$17.5 billion worth of alcohol yearly. New research shows which companies take in most of this money and how little is spent on prevention.

Yeast is a single-celled organism that's everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.