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."

Beer connoisseurs may be onto something: Craft beer is scientifically unique when compared to mass-produced brews, researchers say.

A newly discovered brewery from 3000 BCE—the world's oldest known facility of its kind—could produce enough beer to serve an entire modern-day stadium.

"...we found no consistent effect on liking or preference. The source of bitterness did not influence which beers they liked."

"E-nose" technology can judge beer quality and flavor by its aroma. It could help brewers keep standards up or experiment with new kinds of ingredients.

As more craft breweries emerge around the US, hops may offer new agriculture opportunities for farmers, researchers say.

"People like the way coffee and alcohol make them feel. That's why they drink it. It's not the taste."

Researchers are diving deep into the genetic history of brewer's yeast, which people have used to make beer for thousands of years.

Gender bias affects how consumers see products that women make, researchers say.